Chicken Chasni
(1 reviews)
Prep time:
20 min
Cook time:
1 h

Great Northern Indian / Pakistani inspired curry adapted in Glasgow, Scotland

D. Helyar
4 tbsp Vegetable oil (or similar)
2 Onions, chopped finely
4 Garlic cloves - minced
1 tbsp Fresh ginger, grated
1 Green chilli (Jalapeno works)
2 ibs Chicken breasts, cubed
1 tbsp Ground cumin
1 tbsp Paprika
1 tbsp Ground tumeric
3 tbsp Mango chutney
1 tbsp Mint sauce
1 tbsp Sugar
400 ml Tomato sauce (passata)
1 cup Chicken Stock
1 cup 35% cooking cream
1-2 tbsp Fresh lemon juice (adjust to taste)
1/2 - 1 tbsp Fresh lime juice (adjust to taste)
1 Hot chilli (optional)

There are a few options to prepare this dish.  The best way is to let the dish simmer and allow the flavours to get to know each other.  The dish can be ready in 20-30 minutes or allow longer in a dutch oven on the stove or slow cooker.

The faster way .......

  1. Heat oil in large saucepan/pot
  2. Saute onions until soft
  3. Add ginger, garlic, chilli and onions and saute for a couple of minutes
  4. Increase heat and add chicken and cook for about 10 minutes
  5. Reduce heat and add sugar, mango chutney, mint sauce, tumeric, cumin and paprika
  6. Stir well to get all spices mixed with chicken and onions
  7. Add tomato sauce (passata) and chicken stock
  8. Add cream
  9. Continue to simmer until chicken is thoroughly cooked.  If using a slow cooker or dutch oven cover and allow to simmer for an hour or two.
  10. Add lemon and lime juice and adjust to taste
  11. Serve with Basmati rice and Naan
  12. Enjoy!
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