Never heard of a Chicken Chasni Curry? Well neither have I until now. Watched this being cooked on KZfaq and it originates in Glasgow in Scotland, by a gentleman called Alex Wilkie (wasn't him I watched making it though)
In the video, I will take you through step-by-step the ingredients I used and how to cook it. All I can say is, a certain element was new to me. The curry itself was absolutely delicious and no one at home left a morsel. I can see why the Chicken Chasni is as popular, and possibly more so in Scotland than Chicken Tikka Masala.
Enjoy the video and enjoy the curry when you have tried it - you will not be disappointed!
Ingredients
4-5 tbsps Vegetable Oil (Ghee if you have it)
950g Chicken Breast
400g Pureed Onion
2 tbsps Mild Madras Powder (or Mixed Powder)
2 tsps Kashmiri Chilli Powder
1/2 tsp Garam Masala Powder
1/2 tsp Turmersic Powder
1/2 tsp Salt
3 tbsps Garlic & Ginger Paste (use fresh, if possible)
3 tbsps Tomato Puree (Tomato Paste)
2 tsps Sugar (add less or more depending on your preference - should be slightly sweet)
500ml Water (I added small splashes also during the cooking process) I added another 100ml - depends on how thick/thin you like your sauce/gravy
3 tbsps Mango Chutney
3 tbsps Tomato Ketchup (the big surprise for me in adding it to a curry!)
2 tbsps Mint Sauce
1 tbsp Lemon Juice
1/2 tsp Salt (yes, another)
1 tsp Kasoori Methi (Fenugreek Leaves)
Red Food Colouring (comes in different brands and forms from the one I used in the video)
100-120ml Double Cream (heavy cream) - use Single Cream if you have it
Garnish with Fresh Coriander & Scallions (Spring Onions)
Serve with Boiled Rice and/or Naan Bread)