Restaurant Style Chicken Chasni

Restaurant style chicken chasni is my answer when someone asks for a curry that is creamy fruity tangy and a little bit sweet The colors always make it a feast for the eyes and my family loves the way the flavors layer together for both kids and adults This recipe brings all the flavors of your favorite curry house into your own kitchen with surprising ease

Chicken chasni was the first curry I made that had everyone around my table asking for seconds The mango chutney and mint sauce bring something special and every time I make it we end up planning curry nights with friends

Ingredients

• Rapeseed oil: brings out the spices without overpowering use a neutral oil for best flavor
• Garlic and ginger paste: provides the essential aromatic foundation make it fresh for extra punch
• Turmeric: adds color and earthy depth always check it is vibrant yellow for freshness
• Ground cumin: for a warm spicy backbone buy whole seeds and grind for robust flavor
• Base curry sauce: gives the dish its authentic smooth consistency homemade or store bought
• Tandoori chicken tikka: delivers smoky tenderness leftovers work perfectly
• Mango chutney: lends a fruity sweetness opt for one with chunks for bursts of flavor
• Mint sauce: brings a tangy herbiness classic bottled version is just right
• Ketchup: adds gentle acidity and a shy sweetness standard tomato ketchup is best
• Single cream: for richness and silkiness always use fresh for the creamiest finish
• Bright red food coloring (optional): adds the vivid restaurant look use sparingly
• Garam masala: for finishing fragrance freshly blended if possible
• Coriander finely chopped: for herbal brightness add just before serving
• Salt to taste: always season at the end and taste as you go

Step-by-Step Instructions

Heat the Oil:

Pour rapeseed oil into a large frying pan and heat over medium high You want it hot but not smoking so the paste sizzles right away

Fry Garlic and Ginger Paste:

Add the garlic and ginger paste Let it bubble and fry for about thirty seconds until aromatic but be careful not to let it brown—this wakes up all the flavors

Toast Turmeric and Cumin:

Sprinkle in the turmeric then the cumin Smell how the spices toast and bloom Stir for one minute to let their flavors spread through the oil

Add the Base Sauce:

Pour in about half the base curry sauce It will splatter and steam Bring to a rolling simmer without stirring too much Only stir if the sauce is sticking to the pan this helps deepen the flavor and keeps the sauce from going thin

Mix in the Chicken Tikka:

Put in the chunks of tandoori chicken tikka Gently fold them in so they start to get warm and soak up the sauce character

Add Chutney Mint Sauce and Ketchup:

Spoon in the mango chutney mint sauce and ketchup Stir and let everything bubble together Add the rest of the base sauce slowly keeping a close eye on texture and flavor This is where it starts to turn that signature chasni taste

Cream and Optional Food Coloring:

When the sauce is thick and glossy stir in the single cream and if you like the classic look a drop of red food coloring Watch the color turn vibrant and the sauce go silky This step is key for that restaurant finish

Finish with Garam Masala and Garnish:

Turn off the heat Sprinkle in garam masala and scatter over the coriander Stir gently and add salt to taste Taste the curry and adjust anything if needed Serve hot with fluffy naan or rice

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Every time I add the mango chutney I smile because my youngest always comes running to the kitchen for a taste It was my shortcut ingredient that made homemade chasni truly taste like our favorite takeaway and now it is a must have in our pantry

Storage Tips

Let leftovers cool fully before transferring to an airtight container This curry keeps well in the fridge for up to two days and tastes even better the next day Reheat gently over medium heat to keep the sauce creamy You can also freeze in portions Stir well after thawing to bring the sauce back together

Ingredient Substitutions

If you do not have tandoori chicken tikka use any cooked chicken breast or thigh Grilled or roast chicken work fine For base curry sauce swap in passata or tomato sauce with a splash of chicken stock in a pinch For mango chutney a spoonful of apricot jam and a little vinegar can provide a similar note Single cream can be swapped with half and half or even evaporated milk for a lighter version

Serving Suggestions

Serve chicken chasni with pillowy naan or aromatic basmati rice Add a side of crisp salad or kachumber for a fresh element It is also delicious with poppadoms on the side Many enjoy it with a sprinkle of extra fresh coriander or a wedge of lime for a citrus zing

Cultural and Historical Context

Chicken chasni is a relatively modern addition to the British curry house menu It is believed to have evolved as a milder alternative for those who love creamy curries with flavor that is not too spicy The name comes from Persian roots meaning sweet syrup highlighting the sweet yet tangy profile Popular in Scotland and across the UK it bridges the gap between traditional Indian dishes and western palates

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Chicken chasni is more than just a bright colorful curry It is a welcome at the table curry a dish that brings people in for seconds and for conversation The ingredient list may look long but every choice adds to that layered taste and true restaurant style finish This is my go to dish for a night when I want both comfort and a little celebration

Frequently Asked Questions

→ What type of chicken works best?

Tandoori chicken tikka is recommended for its flavour and texture, but cooked chicken breast or thigh also works well.

→ Can I substitute mango chutney?

Apricot jam or a dash of honey with a squeeze of lemon can be used if mango chutney isn’t available.

→ How spicy is this dish?

Chicken Chasni is known for its mild, sweet, and tangy flavour, with minimal heat from the spices.

→ Is food colouring necessary?

Bright red food colouring gives a restaurant-like appearance but can be omitted without affecting flavour.

→ Which garnishes complement this dish?

Fresh coriander (cilantro) enhances the dish with vibrant color and herbal notes.