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.
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.
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!
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.
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!
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.
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.
- 28cm or 11″ frying pan or skillet (with a lid).
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Weighing scales and or a combination of a measuring jug, cups and spoons.
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
- 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.
- Peel and cut the onion into a 5mm (¼") dice.
- 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.
- Peel and roughly chop the garlic.
- Peel and roughly chop the ginger.
- Add the garlic and ginger to the onions when they have softened and cook for another 2 minutes.
- Add the cumin, coriander, amchoor and Kashmiri curry powder and give everything a stir.
- Pour in the water, tinned tomatoes and add the tomato ketchup, mango chutney and mint sauce, and bring everything to a boil.
- 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.
- 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.
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.