Skip the takeaway menu, because this homemade Chicken Chasni is every bit as delicious as your favorite Friday night order!
The sauce has plenty of flavor without any heat, so it is a great choice for families or anyone who enjoys a milder curry.
This mild, sweet and slightly tangy curry has become my kids new favorite! For years butter chicken was always the curry they requested but since I first tested this recipe they have been hooked!
The Story Behind This Recipe
I hadn't thought about Chicken Chasni for years! In fact I am not sure that I have heard anyone mention it since I was at university (which was in the late 90's!!!!) And I couldn't really remember the taste at all.
But I loved Louise's story so I knew I was going to try this curry. And I wasn't kidding above, this is my kids' total favorite! Testing this at least three times wasn't a hardship at all! They love it!
The story is beautiful and highlights one of the things I love most about food. That it has a way of bringing people together and making people feel loved and cared for.
When I first met my husband, I thought I knew a fair bit about curry. I mean, I'd grown up on Friday night takeaways and late-night curries after nights out in my early 20's. I had my standard order, chicken chasni, chips, pilau rice and a garlic naan the size of my head. And I'd tried small amounts of friend's curries and starters on those late-night meals. So, the first time he took me to one of his big family dinners, I was fully expecting something similar. Turns out I knew absolutely nothing about Indian cuisine.
His mum's kitchen smelled amazing the second we walked in. There were whole spices frying away, huge pots bubbling on the cooker, his aunties arguing over something and enough food to feed about 40 people. Everyone seemed excited about dishes I couldn't pronounce, while I stood there panicking and wondering whether my face was about to melt off from the spice.
I remember quietly asking Rohan if there was going to be anything "not too hot," and he smiled and said he would point out which dishes to choose. Because apparently chicken chasni wasn't exactly traditional Indian home cooking. In fact, nobody in his family had ever eaten it before. I later found out it was a British invention and was apparently first made in Glasgow, where I grew up! I also found out that day that you don't say naan bread, as like just means bread bread. You just say naan. I mostly ate bread and rice that day and I can't really say I enjoyed the meal. I felt very out of place, I was a white Scottish girl, who couldn't handle any heat in her food having dinner in a very traditional Indian home.
But the next time we visited, his mum made chicken chasni for me. Not because she understood it as a dish and definitely not because the rest of the family planned on eating it. She made it because she knew I liked it. She had done her research, she'd ordered and tried it from a takeaway, asked a friend who worked in a restaurant how they made it and then created it at home for me! And just having it there in front of me made dinner feel happier, it made me feel comfortable sitting around that loud busy table where everyone else already belonged.
Over time, I started trying all the other dishes too. Proper curries, different homemade breads, spicy pickles that nearly took my eyebrows off. But every now and then, usually when the whole family got together, there'd still be a little pot of chicken chasni sitting near me with a smile and a "this one's for you." Although that happens less now as I have found so many new favourite dishes.
In the beginning I didn't fit in, but I loved their son, they welcomed me, accepted my tastes and slowly over time they helped me fit in and find so many amazing dishes.
My mother-in-law is an amazing cook and I have learnt so much from her. But her recipe for Chicken Chasni will always be special to me.
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Recipe Chat
Louise's notes
- I buy my amchoor powder at a small Indian corner shop, but I have seen it on Amazon.
- My mother-in-law doesn't measure her ginger she just sort of grates frozen ginger into the onion and garlic. But she says it is roughly 1 tablespoons worth. I think the frozen ginger trick is so clever, you can grate it from frozen and you don't need to peel it!
- I don't always add the cream, as if we don't have any I don't bother buying it. I have tried it with coconut milk but it didn't work at all, but thick yoghurt is quite a good substitute.
- Apparently Indian restaurants add red food colouring to their chasni to make it extra vibrant. I don't do this but I know Pushpa (MIL) does.
- I have used the same recipe to make a prawn chasni, which I have never seen on any menus but my sister loves prawns so I made it for her.
Claire's notes
The addition of ketchup and mango chutney was so interesting and while I was doing some research I found that many people add mint sauce to chicken chasni, which is an English condiment that is usually served next to roast lamb. I am guessing that is why there is vinegar, sugar and dried mint in this recipe, as that mimics the mint sauce.
I have tried it with the red food colouring and without and the color is beautiful with the extra hint of red. When making it to photograph I added it, as this is the authentic recipe from Louise's mother-in-law, Pushpa. But going forward I don't think I will add it as it doesn't affect the taste.
Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Chicken Thighs: I buy skinless and boneless chicken thighs as they are just convenient! You could use chicken breast instead but it will need less cooking or it will end up dry and chewy.
Amchoor powder: This is made from dried green mango and has a sour taste to it. It is great for balancing the sweetness in the dish. It is easy to buy online or in Asian grocery stores, but I haven't found it in regular grocery stores near me. If you can't find it then use a pinch of citric acid, or add extra lime juice at the end.
Fenugreek powder: This has a sweet yet slightly bitter taste to it. Think burnt sugar vibes. It is becoming easier to find and I can get it in my regular grocery store. You can also easily get it online.
Onion: I use a regular brown onion, but a white or yellow onion would also work.
Passata: This is pureed, strained tomatoes with nothing else added. In the US it is often labeled as Tomato Puree (passata) on bottles and Mutti is a very popular brand but you can use canned Hunts Tomato sauce. Here in Australia, it is labelled as Passata. There are a few brands available and it is near the jars of pasta sauce.
Ketchup: This adds acid, sweetness and extra tomato flavor. I use Heniz but any brand will do.
Mango chutney: This is an essential ingredient in getting the sweet consistency. Pataks and Sharwoods are the two biggest brands stocked in grocery stores, but Asian grocery stores have many different brands.
Mint: I have tried this with fresh mint and dried mint. My kids prefer it with dried mint and that is much easier for many people, so I have included dried mint in the ingredient list. If you have fresh mint then finely chop it and double the amount suggested in the recipe.
Vinegar: I use regular brown vinegar, but you can use apple cider vinegar if you prefer. I found white vinegar to be too sharp.
Cream: I would suggest using heavy cream (whipping cream) as half and half has a tendency to split when mixed with acid (which includes tomatoes and lime juice!)
Lime juice: Please buy a fresh lime, the juice is so much better than the stuff you get in a bottle.
Red food color: This is a completely optional ingredient. Restaurants and takeaways add it to give the vibrant red sauce, but you can leave it out if you prefer. I have made it both ways and it is definitely a beautiful colour when you add it and a much more mellow orange red without it. But it doesn't affect the taste so feel free to leave it out. (The photos in this post were taken with the food coloring added.)
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Cut the chicken into bite sized pieces, this is a smooth curry and is perfect for eating with a spoon. Larger chunks of chicken make it harder to eat.
- The chicken is marinated in spices. You can leave it for just 10 minutes or up to 10 hours.
- After you have blended the sauce together, pour it into the pan with the chicken and then add ¼ cup of water to the blender and pulse again, this gets a little more of the sauce out of the blender. If you forget and just add it to the curry don't panic! I did that yesterday (for these photos) and the curry still worked well!
- If you are making this ahead of time, don't add the cream until you are ready to serve. It is much easier to reheat the curry without the cream as there is no danger of it splitting.
- The lime juice is a matter of taste, my kids were divided on adding it, so I have taken to serving wedges of lime at the table for everyone to squeeze over as they wish.
Why Is This Recipe Special?
Louise's story was a lovely reminder that cooking is such a gesture of love and that food can often say "You belong here". I hope you try this curry, it is a IndoBritish classic!
- It is full of flavor but has no heat to it.
- It is a wonderful sweet curry, meaning kids love it.
- It is very straightforward to make.
- It is the perfect "spoon food".
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- There is no heat in this recipe, it is a truely mild curry. If you love hot and spicy foods then you can add cayenne pepper or red pepper flakes to the blender.
- Swap the chicken thighs for chicken breast, but cook for half the time so the chicken stays moist.
- You could also use prawns in place of the chicken, this is something Louise suggested but I haven't tried it myself. I would use the same marinade on them, cook them for 2 minutes and then add them back into the sauce after it has simmered for 5 minutes.
- Add vegetables to your curry, cauliflower, green beans and potatoes would all work well with the sauce.
- Or add extra protein with a drained and rinsed can of chickpeas.
- Feel free to leave out the food coloring.
FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
Chicken Chasni is a mild curry made with tender chicken in a creamy, sweet and slightly tangy sauce. It is popular in Scottish curry houses and is a British invention rather than an authentic Indian curry.
You sure can, it is a great curry for making ahead as it freezes well. I would leave out the cream and add that when you reheat the curry to serve.
Yes, add some sliced chilies, cayenne pepper or red pepper flakes to give this mild curry a bit of a heat boost.
Yes and no. It is another mild creamy curry like butter chicken but the flavor is very different. But if you enjoy butter chicken then I think you will enjoy chicken chasni
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Chicken Chasni
This is a saucy curry so I think it needs a naan to soak up the sauce. Because it is a sweet curry I avoid a sweet naan and go for garlic naan or bullet naan (which is too spicy for the kids). Then you just need a nice big pile of basmati rice.
If you want something extra then some poppadoms, pickles and a bowl of kachumber would be great.
What to drink with Chicken Chasni
As this is a sweet, creamy and slightly tangy curry it is best balanced with a white wine that has fruit flavors and enough acidity to balance the sweetness. My preferred choice is an extra cold glass of off-dry Riesling. It really works with the sweet and sour elements in the curry. You could also go for a Gewurztraminer which has notes of tropical fruit and a floral aroma, again well chilled works best.
For red wine lovers go for something soft and fruit-forward with very little tannins. A Pinot Noir would be great and I would serve it lightly chilled. Or go for a light fruity Grenache.
A crispy larger is always a good choice with curry or a fruity wheat beer. I also think a medium-dry cider works well. If you fancy a cocktail then a mango mule (ginger beer, vodka, mango puree and lime) would work so well!!!
Or for those not looking for alcoholic drinks than a traditional lemonade is great as it has the sweetness and fruitiness to balance the curry and the lemon compliments the lime in the curry.
Cooking for Kids
This is a great curry for kids! It is sweet and creamy. Plus the sauce is blended together to a smooth consistency so there are no bits of onion for them to try and pick out.
I leave the lime juice out and serve lime wedges at the table as my kids prefer it without the lime, so that is a good option too.
I have tried it with and without the food colouring and while it is more vibrant with the red colouring, I don't think it is worth adding, especially if you are serving kids and trying to limit their food dye intake.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Chicken Chasni, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Chicken Chasni
Ingredients
For the chicken
- 1 lb chicken thighs bite size pieces
- 1 tablespoon oil
- 1 teaspoon salt
- ½ teaspoon amchoor powder (Note 1)
- ½ teaspoon turmeric
- ½ teaspoon ground fenugreek (Note 2)
For the sauce
- 1 large onion chopped
- 2 tablespoons oil
- 3 cloves garlic finely chopped
- 1 tablespoon ginger grated
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ cup passata (Note 3)
- 2 tablespoons ketchup (Note 4)
- 2 tablespoons mango chutney (Note 5)
- ½ tablespoon dried mint leaves (Note 6)
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon vinegar (Note 7)
- ¼ cup water
- ½ cup heavy cream
- ⅛ teaspoon red food coloring optional (Note 8)
- 1 lime
Instructions
- Place the chicken in a bowl and add the oil, salt, amchoor powder, turmeric, and fenugreek. Stir to coat the chicken and let it sit for 10 minutes while you make the sauce. (Note 9)1 lb chicken thighs - bite size pieces1 tablespoon oil1 teaspoon salt½ teaspoon amchoor powder - (Note 1)½ teaspoon turmeric½ teaspoon ground fenugreek - (Note 2)
- Add the oil to a large frying pan or skillet and cook the chopped onion over medium-low heat for 10 minutes until softened but not colored. Add the chopped garlic and grated ginger then cook for a further 30 second.2 tablespoons oil1 large onion - chopped3 cloves garlic - finely chopped1 tablespoon ginger - grated
- Tip the onion mixture into a blender along with the paprika, cumin, ground coriander, passata, ketchup, mango chutney, mint leaves, sugar, salt, and vinegar. Blend until smooth and set to one side.1 tablespoon paprika1 teaspoon ground cumin1 teaspoon ground coriander¾ cup passata - (Note 3)2 tablespoons ketchup - (Note 4)2 tablespoons mango chutney - (Note 5)½ tablespoon dried mint leaves - (Note 6)½ teaspoon sugar½ teaspoon salt1 teaspoon vinegar - (Note 7)
- Add the chicken to the skillet and cook over medium heat for 8-10 minutes until just cooked through.
- Return the sauce to the skillet with the chicken and then tip the water into the blend and blend for a few seconds to clean out the blender. Add this to the sauce.¼ cup water
- Bring the sauce to a simmer and cook for 10 minutes until the sauce has thickened slightly.
- Add in the cream and food coloring (if using) then stir well to combine.½ cup heavy cream⅛ teaspoon red food coloring - optional (Note 8)
- Add lime juice to taste or serve the curry with lime wedges. (Note 9)1 lime
Notes
- Amchoor powder is easy to buy online or in Asian grocery stores, but I haven't found it in regular grocery stores near me. If you can't find it then use a pinch of citric acid, or add extra lime juice at the end.
- Fenugreek powder is becoming easier to find and I can get it in my regular grocery store. You can also easily get it online.
- Passata is is pureed, strained tomatoes with nothing else added. In the US it is often labeled as Tomato Puree (passata) on bottles and Mutti is a very popular brand but you can use canned Hunts Tomato sauce. Here in Australia, it is labelled as Passata. There are a few brands available and it is usually near the jars of pasta sauce.
- I use Heniz ketchup, but any brand will do.
- Pataks and Sharwoods are the two biggest brands of mango chutney that are stocked in grocery stores, but Asian grocery stores have many different brands.
- You can make this with fresh mint or dried mint. If you are using fresh mint then finely chop it and double the amount suggested in the recipe.
- I use regular brown vinegar, but you can use apple cider vinegar if you prefer. I found white vinegar to be too sharp.
- The red food color is a completely optional ingredient. It doesn't affect the taste so feel free to leave it out. (The photos on this post were taken with the food coloring added.)
- Please buy a fresh lime, the juice is so much better than the stuff you get in a bottle. Rather than adding the lime juice to the curry I will serve lime wedges on the table so everyone can add it to their preference, as my kids aren't in agreement with how much they like.
- The chicken doesn't need to sit for hours in the marinade, although it won't hurt it if it does. I have been marinading the chicken first, then prepping and making the sauce. This gives it at least 10 minutes and usually more like 15 minutes.
Nutrition
Nutrition is per serving
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