Restaurant Style Chicken Chasni (Print Version)
# Ingredients:
→ Main Components
01 -
2 tablespoons rapeseed oil
02 -
1 tablespoon garlic and ginger paste
03 -
0.25 teaspoon turmeric powder
04 -
1 teaspoon ground cumin
05 -
300 millilitres base curry sauce
06 -
300 grams cooked tandoori chicken tikka
→ Sauce and Seasonings
07 -
1.5 tablespoons mango chutney
08 -
1 tablespoon mint sauce
09 -
2 tablespoons tomato ketchup
10 -
70 millilitres single cream
11 -
Bright red food colouring (optional)
12 -
0.25 teaspoon garam masala
13 -
1.5 tablespoons fresh coriander, finely chopped
14 -
Salt to taste
# Instructions:
01 -
Heat rapeseed oil in a frying pan over medium-high heat. Add garlic and ginger paste, frying for 30 seconds to release aromas.
02 -
Incorporate turmeric and ground cumin, stirring briefly. Pour in half of the base curry sauce, maintaining a brisk simmer; stir only if sauce adheres to the pan.
03 -
Introduce the cooked tandoori chicken tikka to the sauce, blending gently to ensure even coating.
04 -
Add mango chutney, mint sauce, and ketchup. Gradually add the remaining curry sauce and simmer until achieving desired consistency.
05 -
Fold in single cream and, if preferred, a touch of bright red food colouring. Stir until integrated.
06 -
Sprinkle garam masala and garnish with chopped fresh coriander. Adjust seasoning with salt to taste before serving.
# Notes:
01 -
For an authentic colour reminiscent of restaurant dishes, a small amount of food colouring may be added, though this is optional.