Chicken Chasni

The word on the street is that this curry is more popular than the chicken tikka masala in some restaurants. We shall leave you to decide!

It’s very similar to chicken tikka masala – both dishes are mild and creamy. But chasni has a unique sweet and sour flavour similar to a Chinese dish, due to the added mango chutney, tomato ketchup (yes, that’s right), lemon juice and mint.

A must with Shemin’s Indian Curry Paste

See other delicious Indian Curry Recipes here.

Ingredients

900g Chicken breasts or thighs, skinned and sliced
4 tbsp Cooking oil
2 Onions, finely chopped
100g Shemin’s Indian Curry Paste
1 tbsp Paprika
400ml Chopped tomatoes
6 tbsp fresh chopped coriander, plus some for garnish
2 tbsp Mango chutney
1 tbsp Mint sauce
2 tbsp Tomato ketchup
200ml Chicken or vegetable stock
150ml Double cream
Juice of a lime or lemon
Salt and pepper to taste
1-2 tbsp butter (optional)

Method

1. Place the chicken pieces in a large bowl and stir in half of Shemin’s Indian curry paste and a squeeze of lemon or lime juice. Leave the chicken to marinate while you make the sauce.
2. Heat half the oil in a wok or pan over a medium to high heat and when the oil is hot, add the chopped onions and fry for about five minutes until translucent and soft.
3. Add the rest of Shemin’s Indian curry paste and fry for about 30 seconds, then stir in the paprika and fry for another minute.
4. Pour in the chopped tomatoes, fresh coriander, mango chutney, mint sauce, tomato ketchup and stock.
5. Put the onion mixture in a blender and blend until really smooth. You don’t want any chunks in the sauce.
6. Wipe the pan clean and add heat the rest of the oil.
7. Add the chicken pieces and fry until browned and almost cooked, then add the blended sauce and simmer until the chicken is cooked through. Now add the double cream and simmer for a few more minutes. For an extra rich sauce, add the butter and stir until melted.
8. Season to taste with salt, pepper and the lime or lemon juice. Garnish with the rest of the chopped coriander before serving.

Serve with boiled rice and naan bread.

Serves 6

Products used in this recipe