Dinner

Restaurant Style Chicken Chasni Recipe

ByMaya bella February 12, 2026February 12, 2026

Introduction

Chicken Chasni is a vibrant and flavorful dish that combines tender tandoori chicken with a creamy, tangy sauce. This restaurant-style recipe brings together fragrant spices, mango chutney, and a hint of sweetness for a truly satisfying meal.

A white square plate shows a meal with two main parts: a mound of fluffy white rice on the left, and a rich orange-red curry with chunks of meat or shrimp on the right, topped with fresh green cilantro leaves and two lemon wedges placed on top near the rice. Behind the plate are two metallic bowls, one on the left with a deep red curry and a shiny spoon, and one on the right filled with a brownish curry garnished with green leaves and a small red chili pepper, also with a spoon inside. To the back left of the plate is a clear glass filled with a light amber drink, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp rapeseed (canola) oil
1 tbsp garlic and ginger paste
1/4 tsp turmeric
1 generous tsp ground cumin
300ml (1 1/4 cups) base curry sauce
300g (11oz) tandoori chicken tikka
1 1/2 tbsp mango chutney
1 tbsp mint sauce
2 tbsp ketchup
70ml (1/4 cup) single cream
Bright red food colouring (optional)
1/4 tsp garam masala
1 1/2 tbsp coriander (cilantro), finely chopped
Salt to taste

Instructions

Step 1: Heat the oil in a frying pan over medium-high heat. When hot, stir in the garlic and ginger paste and fry for about 30 seconds.
Step 2: Stir in the turmeric and cumin, then add about half of the base curry sauce. Bring it to a rolling simmer, stirring only if the sauce starts to stick to the pan.
Step 3: Add the pre-cooked tandoori chicken tikka and stir it into the sauce.
Step 4: Add the mango chutney, mint sauce, and ketchup, then bring the mixture to a simmer. Gradually add more base sauce to reach your desired consistency.
Step 5: Once the sauce has reduced to your preferred thickness, stir in the single cream and add food colouring if you like for a bright red hue.
Step 6: Finish by adding the garam masala and garnish with chopped coriander. Season with salt to taste before serving.

Tips & Variations

For a richer flavor, use homemade base curry sauce or your favorite store-bought variety with strong spice notes.
You can substitute tandoori chicken with grilled chicken pieces if preferred.
Adjust the amount of mango chutney and ketchup to balance sweetness and tanginess to your taste.
Omit the food colouring if you prefer a more natural look without affecting the flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the sauce from separating. Avoid overheating to keep the cream smooth.

How to Serve

A close-up view of a rich, thick orange-red curry with visible chunks of chicken, covered in a creamy, slightly textured sauce with small bits of herbs mixed throughout. The curry fills a white pan, with two bright yellow lemon slices placed on the left edge for garnish. Fresh green cilantro leaves are scattered on top, adding contrast and freshness to the vibrant sauce. The pan sits on a white marbled surface, enhancing the warm colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Chasni without pre-cooked chicken?

Yes, you can use raw chicken pieces; however, you’ll need to adjust cooking time to ensure the chicken is fully cooked before adding the cream and finishing spices.