Chicken Chasni Curry (Indian Takeaway Style)

Recreate a tangy Glasgow Indian takeaway classic with this delicious restaurant style sweet and sour chicken chasni curry recipe!

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If you’re a fan of tangy, sweet and sour curry sauces, chasni curry is the perfect dish for you. This recipe uses Indian restaurant style curry broth, as well as a combination of patia style ingredients, mint sauce, almonds and single cream to create a beautifully creamy curry sauce.

Ingredients For Chicken Chasni Curry

This easy chicken chasni curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many restaurants, it serves as a building block to curry sauces and makes it possible to cook dishes in just a few minutes. The broth is cooked out with other ingredients including mango, lemon juice and single cream to create a beautifully balanced and creamy curry sauce.

• Tomato Ketchup
• Mango Chutney
• Mint Sauce
• Fresh Lemon Juice or Lemon Dressing
• Beetroot Powder
• Curry Broth
• Garlic & Ginger Paste
• Dried Fenugreek Leaves
• Chilli Powder
• Tomato Puree
• Sea Salt
• Fresh Coriander
• Cooked Chicken For Curry Dishes
• Ground Almonds
• Single Cream

How To Make Chicken Chasni Curry

Making this chicken chasni curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, a small amount of the curry broth is mixed with garlic & ginger paste, dried fenugreek leaves (also known as methi), chilli powder, tomato puree, sea salt and fresh coriander. The sauce is cooked out and more curry broth is added. Next, the cooked chicken is added. Then, patia style ingredients are added for sweet and sour flavour. The chicken chasni curry is finished with ground almonds and single cream.

Step 1: Make Chasni Paste

In a wok or large frying pan, add 80 ml curry broth. Add 1 teaspoon garlic & ginger paste, 1 teaspoon dried fenugreek leaves, 1/4 teaspoon mild chilli powder, 1 teaspoon tomato puree, Pinch sea salt and 1 small handful fresh coriander leaves. Mix well and cook over medium-high heat until the sauce begins to simmer. Reduce the heat to medium and simmer for 1 minute. Add another 80 ml curry broth and 8-9 pieces cooked chicken breast, mix well and simmer for another 2-3 minutes. Add remaining 80 ml curry broth, mix well and simmer for 1 minute.

Step 2: Begin Chasni Curry

Add 2 tablespoons tomato ketchup, 1 tablespoon mango chutney and 2 teaspoons fresh lemon juice or lemon dressing. Mix well and simmer for another 30 seconds. Combine 1/2 teaspoon beetroot powder and 1 tablespoon water in small bowl, add to sauce and mix well once more.

Step 3: Simmer Chicken Chasni Curry

Add 1 portion cooked chicken for curry dishes and the remaining 80 millilitres curry broth. Add the prepared chasni mix, 1 teaspoon ground almonds and 100 millilitres single cream. Mix well and simmer for 2-3 minutes, stirring occasionally.

Step 4: Serve

Transfer the chicken chasni curry to a serving bowl and finish with a touch more fresh coriander. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Chicken Chasni Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked chicken.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the chasni curry sauce becomes thick too quickly (or if you like more chasni sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style chicken chasni curry recipe. If you do, let me know in the comments how it went!

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Chicken Chasni Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use chicken tikka to make chicken chasni curry instead?
You can definitely use cooked chicken tikka pieces in this recipe to make a takeaway chicken tikka chasni instead. It’s a great variation that will add a touch of char and smoke flavour to the finished chasni curry sauce.

Can I use red food colouring instead of beetroot powder to add colour to curry sauce?
Indian restaurant kitchens often use food colouring to make dishes vibrant and colourful. Absolutely, you can use a touch of powdered red food colouring in this recipe instead if you prefer. But, I love beetroot powder for natural colour and sweetness. It doesn’t taste like beetroot in the finished curry!

What can I serve with chicken chasni curry?
This creamy sweet & sour curry is delicious with basmati rice and plain chapati.

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Do you like this Indian takeaway style chicken chasni curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make chicken pakora, bhajis, korma curry, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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