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Restaurant Style Chicken Chasni Recipe

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★★★★★

4.6 from 53 reviews

This Restaurant Style Chicken Chasni recipe delivers a flavorful and creamy Indian-inspired dish featuring tandoori chicken tikka simmered in a rich, spiced base sauce combined with mango chutney, mint sauce, and cream. Perfect for a comforting meal that balances savory, sweet, and aromatic spices with a hint of tang.

Ingredients

Scale

For the Sauce and Chicken

  • 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 (pre-cooked)
  • 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

  1. Heat the oil and spices: Heat the rapeseed oil in a frying pan over medium-high heat until hot. Stir in the garlic and ginger paste and fry for about 30 seconds until fragrant.
  2. Add turmeric, cumin, and sauce: Stir in the turmeric and ground cumin, then add about half of the base curry sauce. Bring to a rolling simmer and stir only if the sauce starts sticking to the pan.
  3. Add tandoori chicken: Add the pre-cooked tandoori chicken tikka to the sauce and stir to coat the chicken pieces evenly.
  4. Incorporate chutney, mint sauce, and ketchup: Add the mango chutney, mint sauce, and ketchup to the pan, bringing the sauce back to a simmer. Gradually add the remaining base curry sauce to reach your preferred sauce consistency.
  5. Finish with cream and optional coloring: Once the sauce has reduced to your desired thickness, stir in the single cream and, if using, a few drops of bright red food coloring to achieve the signature vibrant color.
  6. Add garam masala and garnish: Sprinkle the garam masala over the curry, mix gently, then garnish with finely chopped coriander (cilantro). Season with salt to taste before serving.

Notes

  • Use pre-cooked tandoori chicken tikka for convenience and authentic flavor.
  • Bright red food coloring is optional; it is traditionally used to give Chicken Chasni its vibrant appearance.
  • Adjust the sauce thickness by varying the amount of base curry sauce added.
  • Serve with steamed basmati rice or naan bread for a complete meal.
  • For a spicier dish, add a pinch of chili powder along with the turmeric and cumin.

Keywords: Chicken Chasni, Indian Chicken Curry, Tandoori Chicken Recipe, Creamy Indian Curry, Restaurant Style Chicken, Chicken with Mango Chutney Sauce

Find it online: https://tastybella.com/restaurant-style-chicken-chasni-recipe/