Learn how to make this simple chicken chasni recipe in a few easy steps. Once you master this easy North Indian / Pakistani recipe - invented and modified in Glasgow - you'll never order take-out again.
A chicken chasni recipe can be found on almost every takeaway menu. Why should you let your wallet bear the expense of ordering takeaway and paying extra for delivery charges? Instead, make a chasni recipe in the comfort of your own kitchen.
Not only will you improve your kitchen skills by broadening your knowledge of Indian recipes, you will also enjoy knowing that your chicken chasni has been made with fresh ingredients.
Therefore, don't hesitate for a second. Just go for it and make this chicken chasni! This dish contains a variety of flavours from sweet, to sour, to cooling (from the mint), and umami (from the chicken).
What's even better, you can easily make this chasni recipe in under an hour. So, try this recipe out and let me know if you decide to add it to your weekly dishes. Enjoy.
products you need for this recipe
Here's a list of the top products you'll need to complete this easy chicken chasni recipe. Take a look for yourself and see if you're missing any of these below-mentioned products:- slow cooker - a chicken chasni can be made in a slow cooker. The result is juicy and tender chicken.
- tamarind curry base sauce - if you are experiencing a serious lack of available time, you can cheat this chicken chasni recipe with this tamarind sauce. The tamarind will provide sufficient sweet and sour flavours to complete this recipe.
- tomato paste - you can never get enough tomato paste. It is one of the main ingredients that forms the Indian curry base sauce.
- premium mango chutney - always go for a premium brand or make the mango chutney yourself.
- serving dishes - I prefer serving all my Indian recipes in curry dishes for an authentic look and feel.
chicken chasni recipe
A chicken chasni is a mild and creamy recipe. However, it is popular for its notable sweet and sour flavours, which are in fact similar to Asian recipes.
A chicken chasni recipe is a dish that's very similar to chicken tikka masala. In fact, there is a known rivalry between these two delicious Indian dishes in some restaurants and takeaways.
The sweet and sour flavours stem from the addition of mango chutney, lemon, lime and sugar.
For instance, those sweet and sour flavours can be compared to this Asian honey chilli chicken recipe.
What's fascinating about this dish is that a chicken chasni is also referred to as "an Indian dish for those who don't like Indian food".
Apparently, this is because it's one of the mildest dishes (like a chicken korma) on the menu, as perhaps compared to a madras curry.
what is chasni?
Simply put, chasni is a sugary syrup used for culinary applications in North India, Nepal, Afghanistan and Pakistan. Mostly for Indian desserts.
Hence, as its name suggests, a chicken chasni recipe refers to its sweet flavours. Although, my recipe doesn't call for the addition of any chasni sugar syrup.
Anyhow, a chicken chasni recipe was not invented in these Asian countries. on the contrary, this recipe was invented and modified in Glasgow, Scotland.
Similarly to other curries which were developed in Britain, such as the chicken tikka masala or Balti curry, these curries were modified to fit local preferences and tastes.
...Including chicken chasni. That said, such curries retained an Indian flavour, but were modified in their intensity and heat to suit the mild taste palates of Britons.
If you are one of those people who cannot handle a spicy and pungent curry, then this chicken chasni is made for you.
chicken chasni slow cooker
I recommend using a slow cooker for this chicken chasni. It will tenderise the chicken and other ingredients. Moreover, the chicken will retain its moisture.
If you've got a slow cooker or a crock pot at home, don't be afraid to use it.
chicken chasni calories
A chicken chasni recipe is not too sinful when it comes to your daily calorie intake. In fact, it is made with a lean meat such as chicken (you can also consider substituting the chicken with turkey).
However, there are a few elements which contain a bit of sugar and calories. First, to cut down on the level of sugar, add only half of the recommended amount of sugar. The chicken chasni already calls for mango chutney (which usually contains heaps of sugar).
On that note, opt for a low-calorie mango chutney or a mango chutney with low-added sugar. Otherwise, feel free to make your own homemade mango chutney and use a sugar alternative such as a sweetener.
Lastly, you can use a low-calorie cream or an alternative such as coconut cream. Otherwise, to make the meal less creamy, simply add only half of the recommended amount.
best side dishes & toppings for chicken curry
I've made plenty of chicken curry dishes in the past because I find them really easy to make during a tough week. For instance, a chicken jalfrezi, a easy chicken curry, or a chicken dhansak. I usually pair them with simple side dishes. If you're feeling something a little different, why not try my Chicken Chaat recipe?
Similarly, this chicken chasni works with the same Indian side dishes. Ordinarily, I enjoy pairing up a chicken curry dish with white steamed rice (could be basmati or jasmine).
However, you can also pair up this fantastic meal with a delicious naan. To complement the sweet flavours of the curry, I recommend making your own peshwari naan, as this naan is sweet too.
Some other fantastic side dishes include coconut chutney , coriander chutney or this carrot chutney.
As for toppings, I recommend topping this chicken chasni with:
- fresh slices of mango
- herbs like parsley or fresh coriander leaves
- fresh red or green chillies
- lime or lemon juice
How would you serve your chicken chasni recipe? Let me know in the comments section below.
Print📖 Recipe
Chicken Chasni
- Total Time: 50 minutes
- Yield: 6 servings
Description
Chicken Chasni is an Indian chicken curry dish, which was invented in Glasgow (Scotland). No one will be able to resist this sweet and creamy curry!
Ingredients
- 60ml (4 tbsp) vegetable oil
- 2 onions, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- 2.5cm (1in) fresh ginger root, grated
- 1 green chilli, washed and finely chopped
- 1kg (2lbs) chicken breast, chopped
- 15ml (1 tbsp) ground cumin
- 15ml (1 tbsp) paprika
- 15ml (1 tbsp) ground turmeric
- 45ml (3 tbsp) mango chutney
- 15ml (1 tbsp) mint sauce
- 15ml (1 tbsp) sugar
- 400ml (1 can) passata
- 250ml (1 cup) chicken stock
- 250ml (1 cup) double cream
- 1 lemon, juiced
- 1 lime, juiced
Instructions
- Heat the oil in a large saucepan.
- Gently fry the onions for 8 minutes or until softened.
- Add garlic, ginger and chilli to the onions and fry for another 2 minutes.
- Turn up the heat and tip in the chicken pieces, stirring constantly, ensuring the cubes are browned on all sides.
- Lower the heat and add the cumin, paprika, turmeric, chutney, mint sauce and sugar.
- Give it a stir then add the passata and chicken stock.
- Let the curry simmer slowly for 15 minutes or until the chicken is cooked through.
- Stir in the cream, and let it bubble for another 3 minutes.
- Pour in the lemon and lime juice, stir and serve immediately with your favourite Indian accompaniments. Enjoy!
Notes
You can substitute the passata with the same amount of chopped tomatoes. I just prefer the former because I prefer smooth sauces.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Curry
- Method: Pan Fry
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 238
- Sugar: 7.9 g
- Sodium: 103.3 mg
- Fat: 18.1 g
- Saturated Fat: 12.6 g
- Trans Fat: 0.3 g
- Carbohydrates: 18.8 g
- Fiber: 2.1 g
- Protein: 4.3 g
- Cholesterol: 28.6 mg
Hayley Lynch says
Chicken curry
Caroline Buckley says
A creamy chicken korma
Meryl Thomas says
We don't eat chicken as we are veggies - we use substitutes and a korma is very nice
Tammy Neal says
Chicken korma
Emma Davison says
Jalfrezi
Rebecca Beesley says
i personally no longer eat meat but my family love chicken korma and I'll often have korma sauce with vegetables.
Paul Meulen says
I make a Carribbean chicken curry and it's my favourite
sharon martin says
i'm not great with hot currys so i usually have a chicken korma
Louise McGhee says
It's got to be a chicken dopiaza! I love onions haha! x
Carolyn E says
Chicken Makhani
It’s a new find for me, having always avoided anything loaded with butter or cream before
Jennifer Toal says
I love a creamy korma
Louise Crocker says
I love a Thai green curry
chloe brill says
chicken tikka massala
Ruth lee says
chicken katsu curry
Lisa McCormack says
Murgh Makhani is my favourite
Terry Becker says
Tikka Marsala
Francesca H says
Chicken madras!
Jayne K says
Chicken korma
Erica Hughes says
Chicken Biryani
Helen H says
As a veggie I don't eat chicken but I'll eat any curry blend apart from anything too hot such as vindaloo or Red Thai. 🙂
Karen R says
I love chicken katsu curry xx
Angela Kelly says
Nothing too spicy, I like a tikka masala.
Sarah Heath says
I love a chicken ceylon, I the coconut flavour is lovely.
Kerry Martindale says
None I'm vegetarian but my boyfriend loves tikka or buttter
lynn neal says
Korma is my favourite!
Troy Easton says
I Like Chicken Korma.
Kirsten Barthy says
Butter chicken
Priscilla Stubbs says
I love a butter chicken curry with all the accompaniments
kay sherman says
you cant beat a good tikka masala
Valerie Brown says
I like butter chicken but have printed this one out and will certainly give it a go
Matilda says
Vindaloo would have to be my favourite curry! 🙂
clair downham says
chicken tikka masala
Susie says
I love a chicken biryani or a good old korma!
JAMES HOLYLAND says
I like a Chinese Chicken curry with chunky onions
Liz T says
Chicken korma
Gill Williams says
Indian-style yellow curry chicken is my favourite.
Sare Davies says
A chicken balti
Summer Rowley says
I love a good butter chicken curry!
Debby says
My favourite is just homemade chicken curry - mild-medium spiced with savoury or basmati rice, a side salad and a Poppadom or homemade naan bread. As I'm lactose-intolerant I am wary of shop-bought curries and most takeaways use milk in one form or another. If low on ingredients or haven't been shopping we will sometimes be complete heathens and add chips and/or crusty rolls to the meal!
James Travis says
Chicken Tikka Sagwalla
Charlotte isobelle says
I love a Bhuna or a dopiaza
katarzyna benmailoud says
I love chicken korma
Corinne Peat says
I love a garlic and chilli West Indian chicken curry.
Jodie W says
I enjoy a chicken Karahi...in fact its what were having for tea tonight
ROBERT MCINTOSH says
any! 🙂
Margaret Mccaffery says
My favourite is a Chicken Katsu curry
Sarah Mccaffery says
My favourite curry is a mild tikka masala.
Patricia Avery says
I'm afraid I don't have a favourite curry. I 'm in the minority I know but I don't like curry.
fiona waterworth says
my favourite is chicken rogan josh
Rena Plumridge says
Chicken korma
Mark Mccaffery says
MY favourite is a chicken tikka masala.
kathy Glamour cakebread says
with white rice and naan bread
Julie Ward says
Balti curry in our house
Ann Goody says
Chicken Madras is my favourite curry
Keith Hunt says
Slow cooker chicken curry
Mandy Betts says
Chicken korma
pete c says
probably a chicken Korma as its what I'm used to but this does sound very nice above
Suzanne says
Mango and pineapple
Sheri Darby says
I love Chicken madras
Graham Ross says
Chicken phall
Wendy Smith says
Green Thai chicken curry is a family favourite
Carole Nott says
You can always rely on a chicken tikka masala
Emily Hutchinson says
I love a creamy korma
jo liddement says
Being a vegetarian i don't eat chicken but i do love a good vegetable biryani.
kathleen warwick says
My favourite is Chicken Tikka Masala Curry
Ray Dodds says
Korma for me
Sue McCarthy says
I'm veggie, have been for 23 years, but I used to love Garlic Chilli Chicken
Helen Best says
I love chicken Korma for its coconut, creamy texture & chicken tikka massala for its spices
Mel Pennie says
Love a chicken biryani . . . So delicious 😋
Mark R says
Difficult to choose - maybe pasanda or jalfrezi
Caroline Signey says
My fave is a chicken patia
Christina Palmer says
Chicken Korma
Petra Beck says
I know it's not very original, but I love a nice and creamy chicken Korma
Elizm says
I love them all but probably a nice dhansak is the favourite
cat says
lOVE A CHICKEN DANSAK
Laura Pritchard says
We love Chicken Madras
Adrian Bold says
Chicken Madras
Iain maciver says
love a chicken korma
Lucy says
Chicken korma for me!
claire woods says
I don't eat chicken but love a veggie curry.
Kristie Metcalfe says
Butter Chicken, it’s a curry right?
Michelle says
Yep and a delicious one at that!
Best,
Michelle
Peter Watson says
Chicken Korma is my favourite.
Alice Gilkes says
I love a chicken vindaloo.
H Westen says
None - vegan
Angela Treadway says
chicken korma x
Sheena Batey says
I do like a chicken tikka masala
Martina Pichova says
I love chicken tikka masala - for me it's spicy enough...
Alice Dixon says
Mine is a korma
Victoria Prince says
I think my favourite is a chicken korma
Susan B says
I am a bit of a wimp so I always go for a mild and creamy korma.
Jennifer Clark says
My favorite to make at home is a coconut tikka with lots of cilantro.
Kim M says
Like Butter Chicken x
Maxine G says
all the best curries have lots of spinach in them!
olivia Kirby says
I like a katsu curry
Hazel Rea says
Chicken korma - I don't like things which are very hot!
Jane Willis says
I can't think of a chicken curry that I don't love, so it's hard to pick a favourite, but of the "curry house" style curries it's probably chicken pasanda.
This recipe looks delicious - I like curries with any degree of heat from mild to eye-watering, just as long as they are packed with flavour.
Rebecca - Glutarama says
I'm trying desperately to get my kids to be more adventurous with food and I do hope they enjoy this. I personally love a Passanda or if I'm feeling spicy a Celon.
cheryl hadfield says
I love Chinese chicken curry
Andrea Upton says
Mine is Chicken Korma
Solange says
I love a chicken korma.
sam says
chicken katsu curry
Kim Neville says
My favourite is chicken pasanda
Dale says
Added fresh corriander leaves to this chasni to perfectly finish it off, delicious!