Chicken Tikka Chasni
The Chasni dish, often flaunting a vibrant red hue thanks to a dash of food coloring, hails from Scotland. It's the culinary cousin of Chicken Tikka Masala, known for its sweet and gentle flavor, though it can be spiced up to match your fiery desires.
Ingredients
- 1 Kg cooked Chicken Tikka
- 4 tbsp oil or butter ghee
- 1 tbsp of chopped garlic or puree
- 1 tbsp chopped ginger or puree
- 3 tsp Kashmiri Chilli
- 1 tbsp of curry Masala/powder I use ‘Ome Made More Than madras Curry Masala for extra heat!
- 4 tbsp tomato puree thinned down with around 400ml water. Add 2 tbsp of vinegar and 1 tbsp of sugar to the diluted paste.
- 1 portion Hybrid Curry Gravy Click the link for the recipe.
- 2 tbsp mango chutney a smoother one works best but that’s my personal preference.
- 2 tbsp mint sauce
- 1 tbsp of garlic pickle optional, I give it a bit of a chop so it’s not so lumpy.
- 1 tbsp soft light brown sugar
- Juice of 2 limes or 1 lemon
- 150 ml double cream
- 1 tsp Garam Masala
- 0.5 tsp red food colouring powder optional
- 1 tbsp dried fenugreek/methi leaf
- 2 tsp salt or to taste.
- 3 tbsp chopped fresh coriander.
Instructions
- Gently heat the oil in a pan and add the garlic and ginger. Cook for 30 – 40 seconds.
- Add the Kashmiri chilli and stir in.
- Add the Curry Masala and stir for 40 seconds or so. If sticking add a splash of water.
- Add the diluted tomato puree and cook on high until reduced and a thick paste.
- Add 1 full portion of hybrid curry gravy.
- Add the chicken and stir through. Bring back to a simmer and add the mango chutney, mint sauce, optional garlic pickle, sugar and lime or lemon juice. Stir and bring back to a simmer.
- Stir in the cream and add the Garam Masala, fenugreek leaf and chillies.
- If using add the red food colouring.
- Stir in the salt and add fresh coriander. Heat through for around 10 minutes and then serve with rice and bread (naan bread goes particularly well)
Tried this recipe?Let us know how it was!
