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Chicken Chasni

Chicken Chasni is a modern Scottish recipe (originating in Glasgow) for a classic curry of chicken in an aromatically spiced tomato base with chutneys finished with cream. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Chicken Chasni.

prep time

10 minutes

cook time

35 minutes

Total Time:

45 minutes

Serves:

2

Rating:

Tags : CurrySpice RecipesChicken RecipesScottish Recipes

This is a British Indian (or more accurately a Scoto-Indian) curry that originated in Scotland (Glasgow to be precise) in the 1990s. It still features on the menus of many Scottish curry houses. Often referred to as a curry dish for those who don’t like curry, this much-maligned dish is really tasty, a great deal of fun. The chilli content here is dialled up a bit (because it’s me) but you can reduce or even increase to your own tastes. I’ve replaced the more usual chicken breasts with chicken thighs here as they are better for slow cooking and offer more flavour.

Ingredients:

300g boneless Chicken thighs, cut into bite-sized chunks
¼-½ tsp Sea salt (or to taste)
1 tbsp Lime Juice
1 tsp Dried Fenugreek Leaves
¼ tsp Ground Turmeric
150g Onion, peeled and cut into 5mm dice
1 tbsp Cooking Oil (vegetable oil or ghee)
4 Garlic Cloves, peeled and coarsely chopped
15g (Half of a thumb sized piece) Ginger, peeled and coarsely chopped
1 tsp ground Cumin
½ tsp Ground Coriander seeds
½ tsp Ground Amchoor
1½ tbsp Kashmiri Chilli Powder
200g tin Chopped Tomatoes
2 tbsp Tomato Ketchup
2 Tbsp mango chutney
1 tbsp Mint Sauce
125ml (½ Cup) Water
75ml (⅓ Cup) Double Cream

Method:

Place the chicken pieces in a bowl then mix with the fenugreek, turmeric, lime juice and salt and set aside it to marinate whilst you prepare the sauce.

Place a deep 28cm diameter frying pan over medium-low heat. Once hot, add your choice of cooking oil and use to soften the onion for about 8 minutes (you want the onion soft, but only very lightly coloured). Once the onions are soft, stir in the garlic and ginger. Continue cooking for another 2 minutes.

Now add the cumin, coriander, amchoor and Kashmiri curry powder and stir well to combine.

Immediately pour in the water and tinned tomatoes then stir in the tomato ketchup, mango chutney and mint sauce. Bring all the ingredients to a boil. Take off the heat and set aside to cool a little.

Transfer the sauce to a blender and blend to a smooth sauce, this step is optional, but if you want to skip it then you will need to either chop the garlic and ginger much more finely or grate them instead.

Pour the sauce back into your pan then add the marinated chicken (along with its marinade) and the cream. Stir well to combine, bring to a simmer and cook, covered for about 20 minutes until the chicken is cooked through and tender.

Serve hot, accompanied by rice.