Restaurant Style Chicken Chasni Recipe
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.
- 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
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
- 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.
- 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.
- Incorporate chicken: Add 300g of pre-cooked tandoori chicken tikka to the sauce and stir to coat the chicken evenly in the curry mixture.
- 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.
- 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.
- 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
