Chicken Chasni

Chicken chasni recipe with step-by-step photos and a video recipe. Chicken chasni is sweet & sour chicken curry infused with gentle Indian spices. Originating from Glasgow (Scotland), this dish is a perfect choice for those who prefer milder flavors. You can make this restaurant-style chicken curry within 30 minutes using a single pot. Serve it with Naan, Jeera rice, or steamed rice for a complete and satisfying meal.

Chicken chasni curry holds great popularity in Scotland and actually surpasses the sales of the well-known Chicken Tikka Masala by a significant margin. It was invented by Balbir Singh Sumal, a restaurant owner in Glasgow back in 1982, with the intention of catering to individuals who don't enjoy spicy Indian cuisine.

It is a flavorful curry dish that combines the goodness of tender chicken with a creamy, sweet & sour tomato-based sauce. Unlike other British curry house favorites like Chicken Tikka Masala, Chicken Pathia, or Balti Curry, the Chasni sauce has been crafted to be the mildest curry, tailored to suit local preferences and tastes.

About this recipe

In this recipe post, I am sharing how to make Chicken Chasni. This recipe is made from scratch.

What makes this dish unique is that it is cooked entirely in a single pot, unlike traditional restaurant-style curries where the curry sauce and chicken are prepared separately.

To begin, we sauté onions, ginger, and garlic, followed by stir-frying the chicken and simmering it in a delightful tomato sauce.

Chasni Sauce

Chasni curry has a unique sweet and sour flavor coming from mango chutney, tomatoes, mint sauce, and lemon juice.

If you are not a fan of mango chutney in your chicken curry substitute it with brown sugar.

While the Chasni sauce is known for its bright red color, it is important to note that it isn't spicy at all. The bright red color comes from the addition of food color to the sauce.

However, I personally prefer not to use food coloring in my curries for health reasons. Instead, I opt to use Kashmiri red chili powder, which imparts a vibrant red color without the need for artificial additives.

It is a simple, quick, and easy curry for those who do not like spicy curries. You can serve it with Naan, Jeera Rice, or Steamed Rice.

You may also like these other popular restaurant-style chicken curries from this website:

• Chicken Bhuna Masala
• Restaurant Style Chicken Curry
• Chicken Tikka Masala
• Chicken Madras
• Balti Chicken
• Chicken Korma
• Chicken Jalfrezi

Ingredients and Substitutions

• Chicken - I have used boneless skinless chicken breasts. You can also use boneless skinless chicken thighs.
• Tomatoes - I have used fresh tomatoes pureed in the blender. You can substitute it with passata or blended tinned tomatoes.
• Oil - You can use any neutral flavor cooking oil with a high smoke point. I have used sunflower oil. You can also make it with Ghee (clarified butter).
• Onions – I have used red onion. You can substitute it with white or yellow onions.
• Garlic and ginger paste - I have used homemade ginger-garlic paste. You can use store-bought ones. Or if you have fresh ginger and garlic, finely chop and use them. Do not skip it as it gives a nice flavor to the curry.
• Curry powder - I have used homemade curry powder for this recipe. It takes only 5 minutes and a few pantry staple ingredients to make your own curry powder. However, if short of ingredients, you can use store-bought ones.
• Kashmiri chili powder- It gives bright red color to the dish and is less spicy. I didn’t use food color to make the Chasni curry. You can substitute it with Paprika. Add paprika as per taste.
• Mango chutney - It gives a sweet and sour flavor to the chicken. Substitute it with brown sugar or white sugar. I prefer to add brown sugar instead of mango chutney.
• Mint sauce - Add a beautiful mint flavor to the curry. You can substitute it with fresh or dried mint leaves. Or skip if you do not have it.
• Ketchup - Gives sweet tomato flavor to the curry. Add it to get that restaurant-style Chasni curry flavor to your dish.
• Cream - Use double cream or high-fat cream. This gives the curry a rich and velvety texture, balancing out the tanginess of the tomatoes. Substitute it with coconut milk or cashew paste.
• Lemon juice - Brightens the flavor of the curry.
• Salt
• Coriander Leaves - Adds a fresh flavor to the dish.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make Chicken Chasni (Step by step instructions with photos)

• Heat 2 tablespoon of oil in a pan over medium heat.
• Add onions and sauté until onions start to become brown on the edges.
• Add ginger-garlic paste. Cook it for a minute or until the raw smell from ginger and garlic disappears.
• Next, add chicken. Cook stirring continuously until the color of the chicken turns from pink to white.

  

• Stir in curry powder, salt, and Kashmiri red chili powder.
• Add the tomato passata and stir to combine. Let it come to a boil. Cover and cook on low heat until the chicken is cooked.

  

• Add ¼ cup water to adjust the consistency of the gravy.
• Add mango chutney, tomato ketchup, and mint sauce. Stir to combine. Taste and add salt, if required.
• Stir in cream. Cover and cook on low heat for 2 minutes or until it gently boils.
• Remove from heat. Add lemon juice and garnish with coriander leaves.

  

• Serve this sweet & sour chicken curry with steamed rice or Naan.

Cooking Tips

• Be careful while adding water to the recipe. Do not make the gravy too thin as it will dilute the flavors.
• This dish isn’t spicy at all but if you like spicy dishes add ground chili powder or paprika as per your taste.
• If you do not like to add mango chutney to the curry substitute it with brown sugar.
• Traditionally, the Chasni sauce served at restaurants has a deep red color which comes from the addition of food color. If you want the same color feel free to use food color in your curry.
• Adjust the sourness and sweetness to your preference.
• Add lemon juice only after tasting the gravy to determine if it's required.

Storage Suggestions

• If you are planning to store the curry, store it within 2 hours of cooking.
• Refrigeration - Allow the curry to cool down to room temperature. Transfer it to an airtight container and refrigerate. Stays good for 2 days.
• Reheating - To reheat, you can use a microwave, stovetop, or oven. Sprinkle some water over it, stir, and reheat on low heat until piping hot.
• Do not store the curry once you reheat it. It is better to store the curry in small batches and use only the batch you are ready to eat.

Serving Suggestions

You can serve it with

• Naan or Roti (Indian flatbread)
• Steamed rice
• Jeera rice
• Pilaf or biryani

Variations that you can try

• Make it Spicy - Chicken Chasni is a versatile dish that can be customized to suit individual tastes and preferences. This is a sweet & sour chicken curry. Add spicy red chili powder and skip the addition of mango chutney.
• Add Vegetables - You can add vegetables like bell peppers to it.
• Add Greens - Add baby spinach at the end, stir, and let it cook for a minute or two. Remove from heat.
• Make it vegetarian - You can skip the chicken and add tofu or soya chunks.
• Add Pineapple - You can add pineapple to the curry. It will enhance the sweet & sour taste.

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