You can add the main ingredient/s of your choice to this chasni sauce.
This is a British Indian restaurant (BIR) style chasni sauce which gets fantastic results, every time!
The chasni sauce was invented in the UK and is now considered to be the new chicken tikka masala by many. It's mild but has a bite to it.
Chasni curries are also usually bright red. This is done with red food colouring.
Where is this chasni sauce recipe from?
It's believed that the chasni sauce was developed at Indian takeaways in Scotland. In fact, that's where I learned to make this hugely popular curry.
Working ahead...
You can make this sauce a couple of days before serving. The flavours will actually develop if you do and the flavour will be even better.
Feel free to add the main ingredient of your choice. If adding red meat instead of the chicken I used, you will want to pre-cook it before adding it to the chasni sauce.
Here is my recipe for pre-cooked lamb. This is a tasty way of getting you red meat deliciously tender.
If you would like to make things even easier on yourself, you could also pre-cook red meat and chicken in your base sauce.
What is the base sauce?
Making a base sauce is essential when preparing a curry house style curry like this chasni sauce. The base is what gives BIR curries their unique flavour and texture.
It might look like a lot of work to make but it's actually very easy. The base sauce also freezes well so you can have it on hand to use as and when you want.
If you like this chasni sauce recipe, you might also like to try some of these curry house favourites...
Tikka masala sauce
Korma sauce
Pasanda sauce
Chilli garlic sauce
Ceylon sauce
Pathia sauce
Jalfrezi sauce
Keema sauce
Bhuna sauce
Methi sauce
Madras sauce
Vindaloo sauce
Phaal sauce
Chasni Sauce
Ingredients
- 2 tbsp rapeseed (canola) oil
- 1 tbsp garlic and ginger paste
- 1/4 tsp turmeric
- 1 generous tsp ground cumin
- 300l (1 1/4 cups) base curry sauce
- 1 1/2 tbsp mango chutney
- 1 tbsp mint sauce
- 2 tbsp ketchup
- 70ml (1/4 cup) single cream
- Bright red food colouring (optional)
- 1/4 tsp garam masala
- 1 1/2 tbsp coriander (cilantro) finely chopped
- Salt to taste
Instructions
- Heat the oil in a frying pan over medium high heat. When hot, stir in the garlic and ginger paste and fry for about 30 seconds.
- Stir in the turmeric and cumin and then add about half the base sauce. Bring this to a rolling simmer, stirring only if the sauce is obviously sticking to the pan.
- This is a good time to add your main ingredient of choice. Or if you just want to make the pathia sauce for later, that's fine too.
- Add the mango chutney, mint sauce and ketchup and bring to a simmer adding more sauce gradually.
- When the pathia sauce has cooked down to your preferred consistency, add the single cream and red food colouring, if using.
- To finish, add the garam masala and garnish with the coriander (cilantro). Season with salt to taste.
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Richard Carr says
Hi, can you tell me how many this recipe serves please?
Thanks
Rich
Dan Toombs says
Hi
This should serve at least 4 people.
Thanks
Dan
Susan Cripps says
Hi
I have your recipe bible and made this curry from the book which has double the ingredients and serves 4. Way too much mint sauce in the recipe states (2 tablespoons) disappointed , also how do you make your mint sauce p!ease as the recipe does not tell you.
Dan Toombs says
Just put the mint sauce in to taste if you find my suggestion too much. As with all of my ingredients, if you don't like something add less or miss it out.
I don't make mint sauce, I just buy it, it is just regular mint sauce served usually with a lamb Sunday dinner.
Thanks
Dan
Sally Hobbs says
Hi Mr. Curry Man .... Dan
I've just spent 2 days really enjoying trying out your recipes:
Base Curry
Chasni Sauce
Dhansak
I'm so impressed, they all really have the taste I'm looking for. At the end of it, I even liquidized what was left of the Base curry, sieved it and made an amazing soup.
Super impressed Sally
Dan Toombs says
Thank you very much for letting me know. I am really glad you enjoyed my recipes so much.
Dan
Tonje says
So happy I found this page! Have been trying butter chicken for so long and it never tastes how I want it to, but I have been making it the traditional way. I think the flavor I’m after is actually the BIR tikka masala which I tried in New Zealand. The new knowledge of a base gravy has me excited. If this is the new tikka I might try this instead but I’m wondering why this one doesn’t have kasuri methi? I feel like that really helps with the restaurant flavor?
Dan Toombs says
I am really glad you enjoyed the recipe. If you love methi feel free to add it, I am sure it will taste great.
Thanks
Dan
Paul says
Just made a batch of this and it is very good. Bit mild for my tastes but it is an option for the wife while I have the vindaloo.
Dan Toombs says
Thanks for letting me know. You could always add more chillies to taste if you like it spicier.
Dan