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Chicken Chasni Recipe (Indian Takeaway Style)

Recreate a tangy Glasgow Indian takeaway classic with this delicious restaurant style sweet and sour chicken chasni curry recipe!
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, british indian restaurant curry, chicken curry, chasni, chasni curry, chicken chasni
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 2 tablespoons tomato ketchup
  • 1 tablespoon mango chutney
  • 1/2 teaspoon mint sauce
  • 2 teaspoons fresh lemon juice or lemon dressing
  • 1/2 teaspoon beetroot powder
  • 80 millilitres curry broth (for the first stage)
  • 1 teaspoon garlic ginger paste
  • 1 teaspoon tomato puree
  • 1/4 teaspoon mild red chilli powder
  • 1 teaspoon dried fenugreek leaves (methi)
  • pinch sea salt
  • 1 small handful fresh coriander leaves, finely chopped
  • 80 millilitres curry broth (for the second stage)
  • 1 portion cooked chicken for curry dishes
  • 80 millilitres curry broth (for the third stage)
  • 1 teaspoon ground almonds
  • 100 millilitres single cream

Instructions

  • In a bowl, add 2 tablespoons tomato ketchup, 1 tablespoon mango chutney, 1/2 teaspoon mint sauce, 2 teaspoons fresh lemon juice or lemon dressing, and 1/2 teaspoon beetroot powder. Mix well and set aside.
  • Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt, 1 small handful fresh coriander leaves, finely chopped and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.
  • 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.
  • 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.