Some say that chicken chasni is the new chicken tikka masala. It’s sweet, not spicy, and delicious over rice or naans. For me, tandoori chicken tikka is the only way to go with this one. The flavours work so well together.
A friend of mine, Alex Wilke, worked for several years in a Glasgow Indian takeaway. He told me how customers expected their chasni curries to be bright red in colour. If they weren’t the correct red, they’d be handed right back. At the takeaway, this curry was so popular, they had a glowing red chasni sauce ready to speed things up and to ensure that the chasnis were always uniform in colour. If that’s the colour you prefer, you’ll need some bright red food colouring powder.