Sweet & Creamy Chasni Chicken Recipe: Indian Comfort
I’m about to share something that’ll transform your weeknight dinner game forever – a sweet and creamy chasni chicken that hits every comfort food note without requiring a culinary degree. This isn’t your typical spicy Indian dish that sends you running for milk. Instead, it’s mango chutney’s gorgeous cousin, creating this glossy, restaurant-quality sauce that clings to tender chicken like it was meant to be there. Want to know the secret that makes this so ridiculously good?
Why You’ll Love this Sweet & Creamy Chasni Chicken
I’ll be honest with you – if you’re someone who thinks chicken can only be savory or spicy, this recipe might just blow your mind.
This chasni chicken hits that perfect sweet spot between comfort food and restaurant-quality dining.
The mango chutney creates this gorgeous, glossy sauce that’s basically liquid gold. You get tender chicken swimming in creamy, aromatic goodness that’s mildly sweet but never cloying.
It’s like a warm hug on a plate.
Perfect for when you want something different but not too adventurous. Your family will think you’re some sort of culinary genius.
What Ingredients are in Sweet & Creamy Chasni Chicken?
Sweet chasni chicken is all about balance – you need ingredients that create that signature glossy, mildly sweet sauce without going overboard. The magic happens when aromatic spices meet fruit-forward sweetness, all tied together with creamy richness that makes every bite feel luxurious.
Most of these ingredients are probably hanging out in your pantry already, which is honestly one of the best parts about this recipe. No hunting down obscure spices or making special trips to fancy stores – just good, accessible ingredients that transform into something that tastes way more complicated than it actually is.
Ingredients:
- 500g chicken breast, cubed
- 1 tbsp garlic and ginger paste
- 5 tbsp onion paste
- 2 tbsp tomato puree (diluted)
- 3 tbsp ketchup
- 2 tbsp sweet mango chutney
- 1 tbsp lemon juice
- ½ tbsp sugar
- 1 tsp mint
- 1 tbsp mixed spice powder
- ½ tbsp garam masala
- Pinch of methi (fenugreek)
- Pinch of coriander
- ½ tsp salt
- Drizzle of cream
- Oil or ghee for cooking
- Water as needed
- Optional: red food coloring
A Few Things Worth Knowing About These Ingredients
The mango chutney is really the star of this show – it’s what gives chasni chicken that distinctive sweet-tangy flavor. Don’t skimp on quality here, because a good chutney will have that perfect balance of fruit and spice that makes the whole dish sing.
Methi might sound intimidating if you’re not familiar with it, but fenugreek leaves are surprisingly easy to find in most grocery stores these days. They add this subtle maple-like sweetness that you can’t quite put your finger on, but you’d definitely miss if it wasn’t there.
The combination of ketchup and tomato puree might seem a bit unconventional, but trust the process. The ketchup brings sweetness and acidity, while the tomato puree adds depth without overpowering the delicate balance you’re building.
If you can’t find onion paste, just blend a medium onion with a splash of water until smooth. Same goes for the garlic and ginger paste – fresh is always better, but the jarred stuff works perfectly fine when you’re in a pinch.
How to Make this Sweet & Creamy Chasni Chicken
The beauty of chasni chicken is that it comes together surprisingly quickly once you get into the rhythm of it. You’re basically building layers of flavor, and each step makes the kitchen smell a little more incredible than the last.
Start by heating some oil or ghee in your pan – ghee gives you that rich, nutty flavor that really makes a difference, but regular cooking oil works perfectly fine if that’s what you’ve got. Once it’s warm, add your 1 tablespoon of garlic and ginger paste along with a pinch of methi. The methi goes in early because it needs a minute to release those sweet, maple-like notes that make this dish so distinctive.
Next comes the 5 tablespoons of onion paste, and this is where patience pays off. Cook it until it turns golden and starts to smell sweet and caramelized. This usually takes about 3-4 minutes, and yes, it might seem like a lot of onion paste, but trust me on this one – it’s the foundation that everything else builds on.
Once your onion paste is gorgeously golden, stir in the 1 tablespoon of mixed spice powder and ½ tablespoon of garam masala. Let those spices bloom for about 30 seconds, just until they smell toasty and warm. Then add your 2 tablespoons of diluted tomato puree and let everything meld together.
Now comes the fun part where the sauce really starts to take shape. Add the 3 tablespoons of ketchup, 2 tablespoons of sweet mango chutney, 1 tablespoon of lemon juice, ½ tablespoon of sugar, and ½ teaspoon of salt. It might look a bit chaotic at first, but just keep stirring and let it all come together.
Cook this sauce mixture until it thickens up nicely, which usually takes about 5-7 minutes. If it gets too thick or starts sticking to the pan, just add a splash of water to loosen things up. You want it glossy and coating the back of your spoon, but not so thick that it’s paste-like.
Time to add the star of the show – your 500g of cubed chicken breast. Toss those pieces in and make sure every single cube gets coated in that gorgeous sauce. Let it all simmer together until the chicken is cooked through, about 8-10 minutes depending on how big your cubes are.
For the final flourish, stir in the 1 teaspoon of mint and pinch of coriander, along with a generous drizzle of cream. The cream is what gives you that luxurious, restaurant-quality finish, so don’t be shy with it. Cook for just another minute or two to let everything marry together.
If you want that classic takeaway look, this is when you’d add a tiny bit of red food coloring. It’s completely optional and doesn’t affect the taste, but sometimes we eat with our eyes first, right?
Sweet & Creamy Chasni Chicken Substitutions and Variations
Now that you’ve got the basic technique down, let’s talk about making this recipe work with whatever you’ve got lurking in your kitchen right now.
No mango chutney? Try apricot jam or even orange marmalade. Sweet baby ray’s BBQ sauce works surprisingly well too.
Can’t find methi? Skip it entirely, because honestly, most people won’t even notice.
For protein swaps, I’ll use lamb, prawns, or paneer without changing anything else.
Coconut milk instead of cream makes it dairy-free and adds tropical vibes.
Want it spicier? Throw in some chili flakes with those spices.
What to Serve with Sweet & Creamy Chasni Chicken
Because this creamy, sweet curry has such a rich personality, you’ll want sides that can either stand up to it or provide a cooling contrast.
I always reach for fluffy basmati rice first – it’s like a blank canvas that soaks up all that gorgeous sauce.
Naan bread works beautifully too, especially garlic or plain varieties. The bread’s chewiness balances the curry’s silky texture perfectly.
For cooling contrast, I love adding cucumber raita or a simple yogurt sauce. The tangy creaminess cuts through the sweetness without competing.
Maybe some crispy papadums for crunch?
Final Thoughts
Making chasni chicken feels like revealing a secret code to restaurant-quality curry at home. You’ll find yourself staring into that glossy, crimson-tinted sauce wondering how something so complex can emerge from your own kitchen.
The sweet-savory balance hits differently when you control every ingredient. This recipe transforms ordinary weeknight cooking into something special.
Sure, there’s a handful of spices involved, but nothing you can’t pronounce or find at most grocery stores. Once you nail the sauce consistency, you’ll want to drizzle it over everything.
Trust me, your taste buds will thank you.
Chicken Chasni
Ingredients
- 500 g chicken breast cubed
- 1 tbsp garlic and ginger paste
- 5 tbsp onion paste
- 2 tbsp tomato puree diluted
- 3 tbsp ketchup
- 2 tbsp sweet mango chutney
- 1 tbsp lemon juice
- ½ tbsp sugar
- 1 tsp mint
- 1 tbsp mixed spice powder
- ½ tbsp garam masala
- Pinch of methi fenugreek
- Pinch of coriander
- ½ tsp salt
- Drizzle of cream
- Oil or ghee for cooking
- Water as needed
- Optional: red food coloring
Instructions
- Heat oil or ghee in a large pan over medium heat. Add garlic and ginger paste, then methi, and cook for 30 seconds until fragrant.
- Add onion paste and cook for 3-4 minutes until golden brown, stirring frequently.
- Stir in mixed spice powder and garam masala, cooking for 1 minute. Add diluted tomato puree and cook for 2 minutes.
- Add ketchup, mango chutney, lemon juice, sugar, and salt. Mix well and cook for 3-4 minutes.
- Cook sauce until thickened, adding water gradually to achieve desired consistency.
- Add chicken pieces, ensuring they’re well coated with sauce. Simmer for 12-15 minutes until chicken is fully cooked.
- Stir in mint, coriander, and cream. Cook for another 2-3 minutes.
- Optional: add a few drops of red food coloring for authentic restaurant appearance.
Notes
Nutrition
Frequently Asked Questions
Can I Make Chicken Chasni Ahead of Time and Reheat It?
Yes, you can make chicken chasni ahead of time. I’d store it in the refrigerator for up to three days, then gently reheat it on the stovetop or microwave, adding a splash of water if needed.
How Long Does Leftover Chicken Chasni Stay Fresh in the Refrigerator?
I’d store leftover chicken chasni in your refrigerator for up to three days maximum. I’ll keep it in an airtight container and guarantee you reheat it thoroughly before serving again.
What’s the Difference Between Chicken Chasni and Chicken Korma?
I’ll explain the key differences between these curries. Chicken chasni features sweet elements like mango chutney and ketchup, creating a glossy sauce. Korma uses yogurt, cream, and nuts for richness without pronounced sweetness.
Can I Freeze Chicken Chasni for Meal Prep Purposes?
I’d recommend freezing chicken chasni for up to three months. Let it cool completely before freezing, then thaw overnight in your refrigerator. Reheat gently on the stovetop, adding cream if needed.
Is Chicken Chasni Suitable for Children Who Don’t Like Spicy Food?
I’d say chicken chasni is perfect for kids who don’t like spicy food. It’s naturally sweet from the mango chutney and ketchup, with mild spices that won’t overwhelm young palates.