chicken chasni slow cooked version

Chicken Chasni

Fakeaway curry night just became so much simpler! This quick and easy version of Chicken Chasni couldn’t be tastier!

chicken chasni

It is said that the Chicken Chasni curry originated in Glasgow, but regardless whether that is true or not, it is definitely one of the most popular.

It comes in many forms and colours, but the sweet and sour element should shine through. It’s why the lemon and mint sauce is critical in this recipe.

Why I Love It:

It is a curry that it perfect for batch cooking and meal prep – as it stores and reheats well.

It’s ready in 30 minutes – so perfect mid-week meal option.

And its …

Suitable for the whole family:

Suitable from approx. 9 months old if you shred the chicken breast instead of using chunks (or use shredded rotisserie chicken)

Suitable from 12 months old if using chunks of chicken. Please ensure your child can chew confidently if opting for this option.

chicken chasni weaning meal for toddler

Ingredients

Ghee or Butter: ghee is the traditional choice, but opt for butter or even vegetable oil if prefer.

Red Chilli: use 1 teaspoon chilli powder if not using fresh chilli.

Ginger: if necessary, you could use 1 teaspoon of ginger puree/paste.

Garlic: if necessary, you could use 1 teaspoon of garlic puree/paste.

You can use the garlic + ginger paste (2 teaspoons of this).

Onion: I’m using brown onion.

Chicken: I use chicken breast as described in the recipe or you could substitute this for either chicken thighs or even fresh rotisserie chicken. Add the rotisserie chicken at the end as there is no requirement to cook this.

Mango Chutney

Mint Sauce

Lemon Juice: essential to balance the flavours, fresh is preferable.

Tomato Ketchup: you can use either tomato ketchup or pasatta (with 1 teaspoon of sugar) for the tomato element. My followers on Instagram are split 50/50 on this, so trial it with both and decide which you like best. Even better, let me know in the comments what your preference is!

Cream: I use double cream as it has a slightly thicker consistency, but my original recipe used single cream. Using single cream (or even creme fraiche) would make it a healthier dish to reduce the calories. 

Food Colouring: the vibrant red colour that Chicken Chasni curry is known can be achieved through use of food colouring. But it doesn’t make any difference or impact on the flavour. Add red food colouring if you’re passionate about vibrant red colour – around 1 or 2 teaspoons should do the trick.

Spices

As is the case with lots of curries, don’t worry too much if you don’t have one specific spice. Missing one ingredient or substituting it for another will not alter the course of the whole recipe.

Salt

Coriander

Tumeric 

Feel free to add garam masala, ground cumin or ground coriander if you’d like to add more spice.

How To Make Chicken Chasni

Finely chop onion and chilli. Add to pan with oil & ghee and fry until onion has softened.

chicken chasni - process shot 1

Then add garlic & ginger and fry for 2 minutes until fragrant.

chicken chasni process shot 2 ginger and garlic

Add chopped chicken, salt, coriander & tumeric. Cook until chicken has turned from translucent to more opaque.

chicken chasni process shot 3 chicken and spices

Add tomato sauce, mango chutney & boiling water – simmer on medium heat for 10 minutes.

chicken chasni process shot 4 tomato sauce and mango chutney

Add mint sauce, lemon juice & cream – simmer for 5 minutes more.

chicken chasni process shot 5 mint sauce and lemon juice

Serve with rice / naan (below is a photo of Slow Cooked version):

chicken chasni slow cooked version

FAQs

Can this be adapted to dairy-free?

Yes it can – simply use vegetable oil instead of ghee/butter and use dairy-free cream like this one.

Can this be adapted to vegetarian?

Yes – opt for a meat-free option like paneer or tofu and switch out the cream for dairy free cream (mentioned above).

Can I make this in a slow cooker?

Yes – I’ve included method for slow cooker below.

Storage 

The chicken chasni curry sauce is freezable once cooked. 

It can also be stored in the freezer for up to 4 months, and reheated straight from frozen.

Simply remove from freezer, microwave on high heat, stir halfway through, and it’s ready when it’s piping hot all the way through. Alternatively, defrost in fridge overnight and microwave when you want to use.

And finally …

If you have any questions, or want to tell me what you think of my recipe, then leave a comment below!

If you like this recipe and are looking for more Indian Takeaway recipes, then why not try my Spiced Onions or my South Indian Garlic Chilli Chicken curry?

chicken chasni slow cooked version

Chicken Chasni

The famous Glaswegian curry to beat all other curries, but made in the comfort of your own home!
5 from 4 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Indian
Servings 4 People
Calories 421 kcal

Ingredients
  

  • 30 g ghee or butter ⁣
  • 1 onion⁣
  • 1 red chilli ⁣
  • 1 ginger thumb sized piece
  • 2 garlic cloves
  • 3 chicken breasts
  • 1 tsp salt ⁣
  • 1 tsp coriander ⁣
  • 1 tsp turmeric ⁣
  • 60 ml tomato ketchup OR pasatta (with 1/2 x tsp of sugar for sweetness⁣)
  • 60 ml mango chutney ⁣
  • 200 ml boiling water ⁣
  • 1 tsp mint sauce ⁣
  • 1 tsp lemon juice ⁣
  • 75 ml double cream ⁣

Instructions
 

Hob / Stove Top Method

  • Finely chop onion and chilli – add to pan with oil & ghee – fry until onion has softened⁣
  • Add garlic & ginger and fry for 2 mins ⁣
  • Then add chicken, salt, coriander & tumeric – cook until chicken has nearly cooked through ⁣
  • Add tomato sauce, mango chutney & water – simmer on medium heat for 10mins ⁣
  • Add mint sauce, lemon juice & cream – simmer for 5 mins then serve over rice ⁣

Slow Cooker Method

  • Chop chicken into cubes and add to slow cooker with finely diced onion and all other ingredients except the double cream
  • Cook on low for 7-8 hours or high for 3-4 hours
  • At the end of the cook time, remove the lid from the slow cooker, add in the double cream and cook for a further 30 mins on high (this will help to reduce the sauce a little)

Nutrition

Calories: 421kcalCarbohydrates: 24gProtein: 37gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 149mgSodium: 961mgPotassium: 808mgFiber: 1gSugar: 16gVitamin A: 545IUVitamin C: 24mgCalcium: 41mgIron: 1mg
Keyword chicken chasni fakeaway, Chicken Curry, Fakeaway, glasgow curry
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