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British Indian Chicken Chasni Curry

Chicken chasni is a British Indian curry with its home in 1980’s Glasgow, it has a glorious sweet sauce featuring ketchup & mango chutney.

Often referred to as a curry dish for those who don’t like curry, this much-maligned dish is really tasty, a great deal of fun and my version gets a bit of a boost in terms of heat.

Chicken chasni curry served with naan bread.

An Archetypal British Indian Curry

My love of flavours from the Indian sub-continent is hardly hidden under a bushel on my site.

Neither is my fondness for the types of British Indian curry that I grew up with in the 80’s and 90’s in multicultural Birmingham.

Dishes like chicken tikka masala and the chicken balti were every bit as much a part of my food adolescence as cottage pie and toad in the hole!

The chicken chasni, just like the chicken tikka masala hails from Scotland legend has it, Glasgow in fact, just like the legendary tikka masala.

Much like the chicken korma it has a bit of a reputation for being a curry for people that don’t like curry.

Whilst the aforementioned korma is often very bland in many restaurants the chasni is far from bland, although it is typically very mild in terms of heat. My version is a little spicier though, because that’s the kinda guy I am!

It rocks a combination of tomato ketchup, mango chutney and often mint sauce, which, I grant you, sounds bloody awful. It isn’t it is, it’s magic!

Close-up chicken chasni curry with fresh coriander.

Frequently Asked Questions

Can I use chicken thighs?

Yes, I opt to use chicken breast in this recipe because I poach the chicken in the sauce rather than searing it first.

Using chicken breast means that I can cut the meat into large but evenly sized pieces which will cook more evenly. But feel free to swap breast meat for thigh meat if you wish, it will be delicious!

How do I turn this into chicken tikka chasni?

All you need to do is swap the raw chicken breast for some chicken tikka.

Your chicken tikka should already be cooked so you will not need to cook the final sauce as long. I would blend the sauce and then allow it to simmer for 10 minutes to allow the flavours to develop. Then add the tikka right at the end to heat through.

What is mint sauce?

This question is often asked by visitors from the US and Canada, mint sauce is a British condiment.

It consists of fresh mint, vinegar and sugar, I use it in a lot of my Indian-inspired recipes. Homemade mint sauce is very easy to make if you want to recreate it.

Can I make this in advance?

Yes, this dish is ideal for making in advance. It will store in the fridge for 2-3 days and get better, it will also freeze for up to 3 months.

The only alteration I would make would be to omit the cream before refrigerating or freezing. I would add it in when I reheat the dish.

How hot is this curry?

Chasni is typically a boldly flavoured but very mild curry. My version is a little hotter because I like it that way.

You can dial down that heat by reducing the amount of chilli powder.

Close-up overhead chicken chasni curry with fresh coriander.

Serving Suggestions

Chicken chasni is a typical saucy British Indian curry and as far as I am concerned that means it must be served with a tandoori-style naan bread.

Chapatis would work, but they don’t have the same “gravy-mopping” abilities of the majestic naan bread!

Rice is always a good option with a curry and with one this saucy I usually opt for plain rice. But a good Indian cumin rice or onion rice packed with flavour would also work well.

Given this recipe’s credentials as an 80’s British Indian curry, I would skip any larger sides and opt for a mountain of poppadoms to start.

Of course, I would also add some kachumber salad, mint raita and mango chutney to serve with them!

Overhead chicken chasni curry served with naan bread.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 28cm or 11″ frying pan or skillet (with a lid).
  • Stirring and serving spoons.
  • Blender.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or a combination of a measuring jug, cups and spoons.
British Indian style creamy chicken chasni curry.
Yield: 2 Servings

Chicken Chasni Curry Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

The chicken chasni, a British Indian curry that is very much of its time, a dish that combines tomato ketchup, mango chutney and mint sauce screams of the 80's and I love all of its retro glory!


  • 300g (11oz) Chicken Breast
  • ¼-½ Tsp Salt
  • 1 Tbsp Lime Juice
  • 1 Tsp Dried Fenugreek Leaves
  • ¼ Tsp Ground Turmeric
  • 150g (1 Cup) Onion
  • 1 Tbsp Cooking Oil
  • 4 Garlic Cloves
  • 15g (Half of a thumb sized piece) Ginger
  • 1 Tsp Cumin
  • ½ Tsp Ground Coriander
  • ½ Tsp Ground Amchoor
  • 1½ Tbsp Kashmiri Chilli Powder
  • 200g (7oz) Tin Chopped Tomatoes
  • 2 Tbsp Tomato Ketchup
  • 2 Tbsp Mango Chutney
  • 1 Tbsp Mint Sauce
  • 125ml (½ Cup) Water
  • 75ml (⅓ Cup) Double Cream


  1. Cut the chicken breast into large chunks, I cut each a 150g chicken breast into 6 pieces and place them in a bowl with the fenugreek, turmeric, lime juice and salt and allow it to marinate whilst you prepare the sauce.
  2. Peel and cut the onion into a 5mm (¼") dice.
  3. Heat the cooking oil in a 28cm or 11" frying pan or skillet over a medium-low heat and add the onion, soften for 10 minutes, you are not aiming to add colour so if the onion begins to brown reduce the heat a little.
  4. Peel and roughly chop the garlic.
  5. Peel and roughly chop the ginger.
  6. Add the garlic and ginger to the onions when they have softened and cook for another 2 minutes.
  7. Add the cumin, coriander, amchoor and Kashmiri curry powder and give everything a stir.
  8. Pour in the water, tinned tomatoes and add the tomato ketchup, mango chutney and mint sauce, and bring everything to a boil.
  9. Transfer the sauce to a blender and blend to a smooth sauce, this step is optional, but if you want to skip it then you will need to chop the garlic and ginger much more finely.
  10. Return the sauce to the pan, add the marinated chicken and cream, give everything a stir then cover with a lid and cook for 15 minutes or until the chicken is cooked through.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 606Total Fat: 28gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 170mgSodium: 839mgCarbohydrates: 40gFiber: 6gSugar: 24gProtein: 52g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Sunday 11th of February 2024

I doubled the recipe and made this for 3 - lots of sauce left over but not much chicken ! I just wanted to check in on the Kashmiri chilli powder - in the directions it says Kashmiri curry powder, I am assuming this is a typo and it IS the chilli powder ? As I was doubling the recipe I took a deep breath and put 3 tablespoons of my Kashmiri chilli powder in (sourced from Amazon). Even though my chilli powder said 'mild' on it - the resulting curry was exceptionally hot by our standards. Perhaps a bit more than I was expecting for a friendly curry that you like 'a little bit hotter'? Anyway - I now have a handle on levels of hotness and may go a bit easier next time ! Still a good first look at your recipes - we tried the hoisin duck the next day which was great and the frankfurter recipe is next !

Brian Jones

Sunday 17th of March 2024

Hi Sally, sorry it took a while to respond... yes it is chilli powder and I have fixed that, thanks for bringing it to my attention.

Chilli is such a fickle beast, one persons mild tickle is anothers raging inferno, add to the vagaries of different brands of Kashmiri chilli powder and things can become a bit unknown. Kashmiri should be a mild chilli powder, it allows lots of use and gives a wonderful colour and flavour and not too much heat, but some brands do seem to be ridiculously hot, I will circle back and add the brands that I use in my curry recipes.

Glad you enjoyed the duck :)

Thanks for taking the time to write to me.



Saturday 10th of February 2024

I can't get kashmiri powder can I use kashmiri chilli flakes instead

Brian Jones

Sunday 11th of February 2024

Hi Linda...

You will get the right "flavour" profile by using Kashmiri chilli flakes although you will need to add them carefully and understand how hot they were, but you will miss out on the deep red colour in the dish and to some degree a little of the flavour.

You could look at adding a mix of regular chilli powder mixed with sweet paprika (1:3) if you wanted some of the colour, it will change the flavour a little, but it will still taste good.




Tuesday 16th of January 2024

This is without doubt the best curry I've made so far. I didn't have the amchoor so not sure what difference it would make but this curry is a bute fair play thanks Roman amazing job buddy and thanks so much for your recipes. Ps your pathia is amazing too.

Brian Jones

Sunday 21st of January 2024

Hi Ash....

Glad you enjoyed this it's a relatively new one in my armoury and I love it too. Amchoor adds a hint of sourness to the dish, but as you've found, it is delicious without it too :)



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