Fakeaway curry night just became so much simpler! This quick and easy version of a Glaswegian Chicken Chasni couldn’t be tastier!
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.
See this link through to Solid Starts website on suitable ways to serve chicken to children.
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. Then add garlic & ginger and fry for 2 minutes until fragrant.
Add chopped chicken, salt, coriander & tumeric. Cook until chicken has turned opaque. Then add tomato sauce, mango chutney & boiling water, simmer on medium heat for 10 minutes.
Add mint sauce, lemon juice & cream - simmer for 5 minutes more.
Serve with rice / naan (below is a photo of Slow Cooked version):
FAQs
Yes it can - simply use vegetable oil instead of ghee/butter and use dairy-free cream like this one.
Yes - opt for a meat-free option like paneer or tofu and switch out the cream for dairy free cream (mentioned above).
Yes - I've included method for slow cooker below.
Storage
The curry can be refrigerated (ideally less than 4C) and should be used within 4 days.
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
Ingredients
- 30 g ghee or butter
- 1 onion
- 1 red chilli
- 1 ginger thumb sized piece
- 2 garlic cloves
- 3 chicken breasts
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 60 ml tomato ketchup OR pasatta (with ½ x teaspoon of sugar for sweetness)
- 60 ml mango chutney
- 200 ml boiling water
- 1 teaspoon mint sauce
- 1 teaspoon 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)
Johnny Urquhart says
This is a staple in my meal routine! 10/10
Lauren says
I appreciate that, thanks!
Sarah Philp says
The best curry, so good!
Heather says
So tasty and simple to make
Lauren says
thanks so much Heather
Rachel Henderson says
One of my fave recipes now, especially the slow cooker version. Super easy and delicious
Lauren says
thanks so much Rachel 🙂
Vivienne Shaw says
Family favourite!!
Lauren says
thank you!
rachel says
Amazing
Lauren says
thank you
Abbie Carter says
The best recipe ever, got me through lockdown! X
Caroline Paterson says
What a delicious, quick and easy recipe. It’s on my regular meal planner from now on.
Angela says
I made the chasni this weekend, albeit not for the first time, this is a regular midweek meal in our household! So tasty! I never bother with the food dye as it doesn’t last long enough to even notice or mind the colour 😂
Kirsten says
Household favourite! Easy recipe to follow to create a delicious meal that we all love!
Beth says
Made again tonight as it’s my partner’s favourite curry. Honestly rivals a takeaway, so so good 👍🏼
Christine Whitehouse says
This is now my go to recipe for chicken curry. The flavours are so tasty and it’s such a simple recipe. All my family love it.
Jenny says
This is a staple in our house!! My 3 year old is curry crazy and this is his favourite (also the adults favourite too!).
Christine Whitehouse says
This is my go to curry recipe..absolutely delicious and so easy!
Christine Whitehouse says
This is my favourite go to curry recipe. Delicious and so easy to make.
Billie says
Made this tonight after seeing it on TikTok, so good.
Lauren says
so glad you liked it, thanks for the comment
Dougie Thomson says
Brilliant recipe
First time the whole family sat down and had a Curry together for our fake away Fridays
Kids had a bit of natural yoghurt on the side of their plates just in case it was spicy but didn't need it!
Its now in the meal
Rotation
Lauren Bell says
Super tasty! Hubby and I very much enjoyed it. My 9 year old loved it and fussy 7 year said it was “ok” which in all honesty is a compliment from him.
Ann Rafferty says
Absolutely delish ….. better than any takeaway…. Love it ❤️❤️
Ewan says
Straightforward and absolutely delicious. Might back off a little on the chutney next time but not a big deal. I only had thighs to hand so used 6 of them. Looking forward to my friends feedback …
Amy says
I have made so many meals using Lauren’s recipes, this so easy to follow and is delicious. Now a regular for a takeaway in our house. Thanks Lauren!
Ailie O’Neill says
Delicious and a very straightforward recipe!
Hayleigh says
Made this so many times now, sooo good 😍 and so easy to make, my partner and I love it! Thanks for this fab recipe x
Paula MacLeod says
A fave in our house! My 10month old and 3 month old also! I grate some carrot in to it for some hidden veggies for them! 10/10 as always.
bigscoots says
My family loved this!
Sarah McNeil says
I have been using this recipe for years. As a spice wimp its the bestesssst curry ever, not had any other recipes like this and its so easy. Thank you ❤️🫶🏻
Ashleigh Davidson says
Without a doubt the most requested and cooked meal in our home. My daughter is 4 years old and has been obsessed with this dinner since she was 1 - she refers to it as “chicken and rice” and has even made a song about it. It’s quick, cheap and easy whilst also being nutritional and absolutely delicious. A firm favourite in our little family and we’ve recommended it to many others, just brilliant.
April says
This is an absolute staple meal in our family. The kids love it too! Perfect recipe, easy to follow and repeat. Love Lauren's recipes!
Lauren Hardwick says
My family loved this! It tastes great and is pretty quick to make!
Lauren Hardwick says
My family loved this! Super quick to make and tastes great!
Sally says
This recipe was sooooo tasty. Even better than the Indian restaurant. Really love it and one of our family staples now. Thanks Lauren x
Erin says
This might be my favourite curry recipe ever and I’ve tried loads. Really nails the authentic Chasni taste and has so much flavour, plus is really quick and simple to make! Have made this hundreds of times and it’s never let me down once.