Chicken chasni

By: Dan Toombs
From: The Curry Guy
Serves: 4 or more as part of a multi-course meal

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.

Ingredients

Quantity	Ingredient
3 tablespoons	ghee or rapeseed oil or seasoned oil
2 tablespoons	Garlic and ginger paste
1/2 teaspoon	ground turmeric
500ml	Base curry sauce (small batch), heated
800g	Pre-cooked stewed chicken, plus 125ml of its cooking stock, or more base curry sauce
3 tablespoons	smooth mango chutney
2 tablespoons	mint sauce
3 tablespoons	tomato ketchup
1 tablespoon	ground cumin
200ml	double cream
1	lemon, or 2, juiced, to taste
	bright red food colouring powder, (optional)
1/2 teaspoon	Garam masala
3 tablespoons	very finely chopped coriander
	salt

Method

Heat the ghee or oil in a large pan over a medium-high heat. When the oil is visibly hot, add the garlic and ginger paste; it will sizzle as it releases its moisture into the hot oil. Add the turmeric and fry for about 40 seconds, stirring continuously, then pour in 250ml of the base curry sauce. Let this come to a rapid simmer and scrape any caramelized sauce from the sides of the pan into the sauce.
Add the rest of the base sauce with the pre-cooked chicken and the stock. Let this cook for about 5 minutes, only stirring if the sauce is obviously catching on the pan, and stirring in any caramelized sauce from the side of the pan.
Stir in the mango chutney, mint sauce and ketchup followed by the cumin. Pour in the cream and simmer until good and hot. Season with salt and squeeze in the lemon juice to taste. Add red food colouring powder if you want and sprinkle with the garam masala and chopped coriander to serve.

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