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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: British, British-Indian
Servings: 4people
Author: Preeti
Equipment
1 Heavy bottom pot or pan with a lid
Ingredients
2tablespoonoil
1onionfinely chopped
1tablespoonginger-garlic paste
400gboneless & skinless chicken breasts cut into cubes
2tablespoonmild curry powder
salt to taste
1teaspoonKashmiri red chili powdersubstitute paprika
200gtomato passataor 2 fresh tomato pureed
1tablespoonmango chutneyadd as per taste substitute 1 tablespoon brown or white sugar
2tablespoontomato ketchup
1tablespoonmint sauceadd as per taste
100mldouble cream
1teaspoonlemon juiceadd as per taste
handful of coriander leaves
Instructions
Heat 2 tablespoon of oil in a heavy bottom pot or 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 chicken turns from pink to white.
Stir in curry powder, salt and Kashmiri red chili powder.
Add 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.
Video
Notes
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. It does not create any difference in flavor. The curry tastes equally delicious without the red food color.
Adjust the sourness and sweetness to your own preference.
Add lemon juice after tasting the gravy to determine if it's required.