Chicken Chasni

Skip the takeaway and make Chicken Chasni at home! This popular curry combines juicy chicken with a creamy, sweet, and mildly spiced sauce that the whole family will love. It's easy to make, packed with flavor, and perfect for anyone who prefers a milder curry. Whether you're recreating a favorite takeaway order or trying Chicken Chasni for the first time, this simple recipe is guaranteed to become a regular in your dinner rotation.

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Prep Time 10

Cook Time 20

Marinade time 10

Total Time 40

Course Main

Cuisine Indian Inspired, Modern British

Servings

Calories 536 kcal

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 pieces
1 tablespoon oil
1 teaspoon salt
½ teaspoon amchoor powder (Note 1)
½ teaspoon turmeric
½ 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 oil
1 large onion chopped
3 cloves garlic finely chopped
1 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 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)
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 cream
⅛ 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.

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Nutrition

Nutrition is per serving

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