Restaurant Style Chicken Chasni Recipe

Introduction

Chicken Chasni is a vibrant and flavorful Indian dish known for its sweet and tangy sauce. This restaurant-style recipe combines tender tandoori chicken with a rich, creamy curry sauce that’s perfect for a comforting meal at home.

Ingredients

• 2 tbsp rapeseed (canola) oil
• 1 tbsp garlic and ginger paste
• 1/4 tsp turmeric
• 1 generous tsp ground cumin
• 300ml (1 1/4 cups) base curry sauce
• 300g (11oz) tandoori chicken tikka
• 1 1/2 tbsp mango chutney
• 1 tbsp mint sauce
• 2 tbsp ketchup
• 70ml (1/4 cup) single cream
• Bright red food colouring (optional)
• 1/4 tsp garam masala
• 1 1/2 tbsp coriander (cilantro), finely chopped
• Salt to taste

Instructions

1. Step 1: Heat the oil in a frying pan over medium-high heat. When hot, stir in the garlic and ginger paste and fry for about 30 seconds.
2. Step 2: Stir in the turmeric and cumin, then add about half the base curry sauce. Bring to a rolling simmer, stirring only if the sauce starts sticking to the pan.
3. Step 3: Add the pre-cooked tandoori chicken tikka and stir it into the sauce to combine.
4. Step 4: Add the mango chutney, mint sauce, and ketchup. Bring to a simmer, gradually adding the remaining base sauce until you reach your desired consistency.
5. Step 5: Once the sauce has thickened, stir in the single cream and add red food colouring if using for a vibrant finish.
6. Step 6: Finish by sprinkling in the garam masala and garnishing with the chopped coriander. Season with salt to taste and serve hot.

Tips & Variations

• Use homemade base curry sauce for a fresher taste, or substitute with a good quality store-bought sauce to save time.
• Add diced fresh tomatoes when simmering for a slightly tangier sauce.
• For a richer flavor, substitute single cream with double cream or coconut milk.
• Serve with basmati rice or warm naan bread to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a microwave until warmed through, stirring occasionally to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of tandoori chicken tikka?

Yes, you can use cooked chicken breast pieces, though tandoori chicken tikka adds a distinctive smoky flavor that enhances the dish.

Is the red food colouring necessary?

No, the red food colouring is optional and only used for appearance. The dish will taste great without it.

Restaurant Style Chicken Chasni Recipe

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★★★★★

5 from 145 reviews

This Restaurant Style Chicken Chasni is a vibrant, flavorful Indian-inspired dish featuring tender tandoori chicken in a rich, tangy, and slightly sweet curry sauce. Infused with aromatic spices like turmeric, cumin, and garam masala, balanced with mango chutney, mint, and a touch of cream, it offers a perfect blend of taste and texture ideal for a comforting meal.

• Author: Luna
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Spices and Sauces

• 1/4 tsp turmeric
• 1 generous tsp ground cumin
• 1/4 tsp garam masala
• 1 1/2 tbsp mango chutney
• 1 tbsp mint sauce
• 2 tbsp ketchup
• Salt to taste
• Bright red food colouring (optional)

Main Ingredients

• 2 tbsp rapeseed (canola) oil
• 1 tbsp garlic and ginger paste
• 300ml (1 1/4 cups) base curry sauce
• 300g (11oz) tandoori chicken tikka (pre-cooked)
• 70ml (1/4 cup) single cream
• 1 1/2 tbsp coriander (cilantro), finely chopped

Instructions

1. Heat the oil and fry aromatics: Heat 2 tablespoons of rapeseed oil in a frying pan over medium-high heat. Once hot, add 1 tablespoon of garlic and ginger paste and fry for about 30 seconds to release the flavors.
2. Add spices and base sauce: Stir in 1/4 teaspoon turmeric and 1 generous teaspoon ground cumin, then pour in about half of the 300ml base curry sauce. Bring to a rolling simmer, stirring only if the sauce sticks to the pan.
3. Incorporate chicken: Add 300g of pre-cooked tandoori chicken tikka to the sauce and stir to coat the chicken evenly in the curry mixture.
4. Add chutneys and sauces: Stir in 1 1/2 tablespoons mango chutney, 1 tablespoon mint sauce, and 2 tablespoons ketchup. Continue simmering, gradually adding the remaining base curry sauce as needed until the sauce reaches your preferred consistency.
5. Finish with cream and optional coloring: When the sauce has thickened to your liking, stir in 70ml (1/4 cup) single cream and add bright red food coloring if desired to achieve the classic vibrant color.
6. Final seasoning and garnish: Sprinkle in 1/4 teaspoon garam masala, season with salt to taste, and garnish with 1 1/2 tablespoons finely chopped coriander (cilantro) before serving.

Notes

• Use pre-cooked tandoori chicken tikka for convenience and authentic flavor.
• Adjust the sweetness and tanginess by varying the amount of mango chutney and ketchup.
• Bright red food coloring is optional and used mainly for traditional appearance.
• Serve with basmati rice or naan bread for a complete meal.
• For a richer taste, substitute single cream with double cream or coconut cream for a dairy-free option.

Keywords: Chicken Chasni, Tandoori Chicken, Indian Curry, Easy Chicken Curry, Restaurant Style Chicken, Spicy Chicken Curry