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 recipeHere’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”.
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 simple chicken curry, or a chicken dhansak. I usually pair them with simple side dishes.
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.
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
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!
- 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
- 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!
You can substitute the passata with the same amount of chopped tomatoes. I just prefer the former because I prefer smooth sauces.
- Category: Curry
- Method: Pan Fry
- Cuisine: Indian
Keywords: chicken chasni, chasni curry recipe, indian chicken curry, british indian restaurant recipe, indian takeaway recipe