Chicken Chasni Recipe

Name: Chicken Chasni Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 600 g pre cooked chicken tikka; 2 tbsp vegetable oil; 2 onions – chopped; 2 tbsp garlic and ginger paste; 300 ml canned chopped tomatoes; 1 tbsp ground coriander; 1 tbsp cumin; 1 tsp turmeric; 1 tbsp kashmiri chilli powder or mild chilli powder; 1 tbsp salt; 3 tbsp sugar; 400 ml chicken stock; 1 tbsp mint sauce; 2 tbsp tomato ketchup; 200 ml double cream; 1 tbsp lime juice; 1 tsp Kasuri methi; 1 tbsp garam masala; 1 tbsp red food colouring optional

Chicken Chasni Recipe

Rated 2.6 stars by 9 users

Cuisine

Indian

Prep Time

10 minutes

Cook Time

30 minutes

The Chasni – a beloved dish in British Indian cuisine, boasts a rich history intertwined with the cultural exchange between India and the United Kingdom. Originating from the Indian subcontinent, the term “Chasni” translates to “sugary syrup” in Hindi, a nod to the sweet and tangy flavour profile that characterises this curry.

Historically, Chasni traces its roots to the Indian state of Punjab, but over time, as Indian cuisine gained popularity in Britain, the Chasni underwent adaptations to suit British tastes. It evolved into a creamy, mildly spiced curry with a luxurious sweetness, making it a favourite among curry enthusiasts.

It’s said that the Chasni first started appearing on menus in Glasgow – very similar to my favourite Tikka Masala. Over time, the Chasni has become a staple menu item across Britain.

This curry typically features a creamy base with a subtle hint of spice, complemented by the richness of tomatoes and cream. What sets Chasni apart is its distinct sweetness, achieved through the addition of sugar or honey, which lends a caramelised depth to the sauce.

Alongside the sweetness, there’s a tangy undertone, often derived from the use of citrus juices or vinegar. This combination of sweet and tangy flavors creates a harmonious contrast that tantalizes the taste buds.

While mild in heat compared to some other curries, Chasni still offers a complexity of flavors that make it a beloved choice among curry enthusiasts.

Despite all of that, if I am totally honest, I am not the biggest fan of a Chasni and much prefer the similar Tikka Masala or Pathia but hey, different strokes for different folks!

Dependant on the chef, you may find the Chasni to be a rich orange colour or to be a vibrant red colour with the addition of red food colouring. The taste should remain fairly similar.

Key Points

If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.
Red food colouring is optional.
Don’t worry if you don’t have a blender – skip this step if you want to but you won’t get a smooth sauce like you would in a curry house without blending.

Author:

Matt Cooper Bites

Cook Mode

Ingredients

600 g pre cooked chicken tikka
2 tbsp vegetable oil
2 onions – chopped
2 tbsp garlic and ginger paste
300 ml canned chopped tomatoes
1 tbsp ground coriander
1 tbsp cumin
1 tsp turmeric
1 tbsp kashmiri chilli powder or mild chilli powder
1 tbsp salt
3 tbsp sugar
400 ml chicken stock
1 tbsp mint sauce
2 tbsp tomato ketchup
200 ml double cream
1 tbsp lime juice
1 tsp Kasuri methi
1 tbsp garam masala
1 tbsp red food colouring optional

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Directions

Pre-cook your marinated chicken tikka. I suggest using 0.75 breast / 1.5 thighs per portion. Use the Matt Cooper Bites Tikka Spice Blend for best results.
Add the vegetable oil to a pan and cook the onions for 4-5 minutes until they start to turn brown and translucent.
Add the garlic and ginger paste and cook for 30 seconds.
Add the ground coriander, cumin, salt, turmeric, and kashmiri chilli powder. Cook these for about 1 minute – stirring frequently. I like to add about 50ml of the chicken stock to stop the spices burning.
Add the canned tomatoes and cook for 3 minutes on a high heat.
Add 300ml chicken stock, mint sauce, ketchup and sugar and leave to simmer for 3-4 minutes.
Transfer to a food processor and blitz. If you want to skip this step you can, but this will achieve the smooth texture you would get with a restaurant style curry.
Add the blitzed base back into the same pan and bring back up to a simmer with the remaining chicken stock.
Add the optional food colouring and stir.
Add the pre-cooked chicken tikka, lime juice and kasuri methi Stir well and simmer for 2 minutes.
Take the pan off the heat and add the double cream and garam masala and stir until the cream has combined.
Serve with a garnish of cream, coriander and a sliced lemon.