Chicken Tikka Chasni: Indian Restaurant Recipe
I’m about to share something that’ll make your weeknight dinner game infinitely stronger, and honestly, it might just ruin takeout for you forever. This chicken tikka chasni tastes like it came straight from your favorite Indian restaurant, but here’s the kicker – you can whip it up in your own kitchen without breaking a sweat or your budget. The secret lies in a few unexpected ingredients that create that signature sweet-tangy magic.
Why You’ll Love this Chicken Tikka Chasni
This chicken tikka chasni will quickly become your go-to comfort curry, and honestly, I can already tell you’re going to be obsessed.
It’s everything you want in a curry – sweet, creamy, with just enough spice to keep things interesting.
What makes this so addictive? The balance is perfection.
Mango chutney brings fruity sweetness, while mint sauce adds cool freshness. Ketchup might sound weird, but trust me, it creates that tangy depth you taste at restaurants.
I love how forgiving this recipe is.
Too sweet? Add more ketchup.
Need more tang? Extra chutney works.
What Ingredients are in Chicken Tikka Chasni?
Getting this chicken tikka chasni right starts with having the right ingredients on hand, and honestly, you probably have most of these sitting in your kitchen right now.
That’s what I love about this recipe – it’s not asking you to hunt down some obscure spice from a specialty shop three towns over.
The beauty of chasni lies in its simplicity. We’re talking about pantry staples that come together to create something way more impressive than the sum of its parts. Most of these ingredients are the kind of things that hang out in your fridge door or spice rack anyway.
Ingredients:
- 2 tbsp rapeseed (canola) oil
- 1 tbsp garlic and ginger paste
- 1/4 tsp turmeric
- 1 tsp ground cumin
- 300ml base curry sauce
- 300g tandoori chicken tikka
- 1.5 tbsp mango chutney
- 1 tbsp mint sauce
- 2 tbsp ketchup
- 70ml single cream
- Red food colouring (optional)
- Garam masala (optional)
- Chopped coriander (optional)
- Salt (optional)
A Few Things About These Ingredients
The garlic and ginger paste is your flavor foundation here, so don’t skimp on quality.
You can absolutely make your own by blending fresh garlic and ginger, but the jarred stuff works perfectly fine and saves you prep time.
That base curry sauce might seem mysterious, but it’s basically a tomato and onion sauce that forms the backbone of most restaurant-style curries.
You can buy it ready-made or whip up a batch yourself if you’re feeling ambitious.
The ketchup always raises eyebrows, but hear me out – it’s the secret weapon that gives restaurant curries that particular tang and slight sweetness.
Don’t overthink it, just embrace the weirdness.
And speaking of embracing things, the food coloring is totally optional, but it does give you that vibrant orange-red color you see in restaurants.
How to Make this Chicken Tikka Chasni
Making chicken tikka chasni is honestly one of those recipes that makes you feel like you’ve got restaurant-level skills, even though it’s surprisingly straightforward. The whole thing comes together in about 15 minutes once you’ve got everything lined up.
Start by heating your 2 tablespoons of rapeseed oil in a pan over medium heat. Once it’s warm, toss in that 1 tablespoon of garlic and ginger paste and let it fry for about 30 seconds until it smells absolutely incredible. Your kitchen is about to smell like every good Indian restaurant you’ve ever been to.
Next comes the spice party. Add your 1/4 teaspoon of turmeric and 1 teaspoon of ground cumin to the pan and give everything a quick stir. These spices need maybe 10 seconds to wake up and release their flavors, but don’t let them burn or you’ll end up with bitter disappointment instead of delicious curry.
Pour in half of your 300ml base curry sauce and let the whole thing simmer away for a minute or two. This gives all those flavors a chance to get acquainted and creates the foundation for everything that comes next.
Time to add your star ingredient: those 300g of tandoori chicken tikka. Stir them into the sauce and let them warm through. If you’re using leftover tikka from the fridge, this takes a couple minutes. If it’s fresh and still warm, you’re golden in about 30 seconds.
Here’s where things get interesting, and honestly, a little weird if you’ve never made restaurant-style curry before.
Add your 1.5 tablespoons of mango chutney, 1 tablespoon of mint sauce, and 2 tablespoons of ketchup all at once. Yes, ketchup in curry sounds bizarre, but trust the process. Stir everything together and let it simmer until the sauce reaches whatever thickness makes you happy. Some people like it saucy, others prefer it thick enough to coat the back of a spoon.
The final flourish is that 70ml of single cream, which transforms the whole dish from good to restaurant-worthy. Pour it in and give everything a gentle stir. If you’re going for that classic bright orange color, this is when you’d add a few drops of red food coloring, but honestly, the curry tastes exactly the same with or without it.
Before you call it done, taste the sauce and see what it needs. Maybe a pinch of garam masala for warmth, some chopped coriander for freshness, or a bit of salt to make all the flavors pop. The beauty of chasni is that it’s pretty forgiving, so adjust things until it tastes right to you.
Chicken Tikka Chasni Substitutions and Variations
Once you’ve mastered the basic recipe, chicken tikka chasni becomes this amazing playground for experimenting with whatever’s hanging out in your pantry.
Can’t find mango chutney? Apple or peach will totally work. I’d swap the mint sauce for fresh cilantro chutney, or even skip it entirely if you’re not feeling minty.
Want more heat? Toss in some chili powder or fresh green chilies. Craving something richer? Coconut milk instead of cream creates this gorgeous tropical vibe.
You could use leftover roasted chicken, swap the base curry sauce for tomato passata, or go wild with different chutneys.
What to Serve with Chicken Tikka Chasni
When it comes to pairing sides with chicken tikka chasni, you’re basically creating a little Indian feast that’ll make your dinner table feel like the coolest spot in town.
I’m grabbing basmati rice first – it’s like the perfect sponge for all that creamy, sweet sauce.
Garlic naan? Absolutely essential for scooping up every last drop.
Want to add some crunch? Poppadoms are your friend. They’re basically edible plates that taste amazing.
Cucumber raita cools things down if you’ve gone heavy on the spices, while pickled onions add that sharp bite that cuts through the richness beautifully.
Final Thoughts
Look, I’m not gonna lie to you – this chicken tikka chasni hits different than your average curry.
It’s got that perfect balance of sweet and tangy that’ll make you question why you ever ordered takeout.
The beauty here is in the simplicity.
You’re not juggling twenty spices or hunting down exotic ingredients at specialty stores.
Just good, honest flavors that work together like they were meant to be.
Trust me, once you nail this recipe, you’ll have a go-to dish that impresses without the stress.
Chicken Tikka Chasni
Equipment
Ingredients
- 2 tbsp rapeseed canola oil
- 1 tbsp garlic and ginger paste
- 1/4 tsp turmeric
- 1 tsp ground cumin
- 300 ml base curry sauce
- 300 g tandoori chicken tikka
- 1.5 tbsp mango chutney
- 1 tbsp mint sauce
- 2 tbsp ketchup
- 70 ml single cream
- Red food colouring optional
- Garam masala optional
- Fresh coriander chopped (optional)
- Salt to taste
Instructions
- Heat the rapeseed oil in a large pan over medium heat.
- Add the garlic and ginger paste and fry for 1-2 minutes until fragrant.
- Stir in turmeric and ground cumin, cooking for another 30 seconds.
- Pour in half the base curry sauce and let it simmer for 3-4 minutes.
- Add the tandoori chicken tikka pieces and stir to coat.
- Mix in the mango chutney, mint sauce, and ketchup.
- Simmer for 8-10 minutes, stirring occasionally, until the sauce reaches your desired thickness.
- Stir in the single cream and add a few drops of red food colouring if using.
- Taste and season with garam masala, chopped coriander, and salt as needed.
- Serve immediately with basmati rice or warm naan bread.
Notes
Nutrition
Frequently Asked Questions
Can I Make Chicken Tikka Chasni Without Tandoori Chicken Tikka?
Yes, I can substitute regular cooked chicken pieces for tandoori chicken tikka. I’ll cut chicken into bite-sized pieces, cook it thoroughly, then add it when the recipe calls for the tikka.
How Long Does Leftover Chicken Tikka Chasni Last in the Fridge?
I’d store your leftover chicken tikka chasni in the fridge for up to three days maximum. Make sure you’re using an airtight container and reheating it thoroughly before eating again.
Is Chicken Tikka Chasni Gluten-Free?
I’d say chicken tikka chasni isn’t naturally gluten-free because the base curry sauce and ketchup might contain gluten. I’d recommend checking all ingredient labels carefully, especially the base curry saucee and condiments used.
Can I Freeze Chicken Tikka Chasni for Meal Prep?
Yes, I can freeze chicken tikka chasni for up to three months. I’ll let it cool completely first, then store it in freezer-safe containers. I’ll thaw overnight and reheat gently.
What’s the Difference Between Chicken Tikka Chasni and Chicken Tikka Masala?
I’ll explain the key differences between these dishes. Chicken tikka chasni is sweeter, using mango chutney and mint sauce, while chicken tikka masala has a tomato-based sauce that’s more savory and spiced.