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sweet and creamy chasni

Chicken Chasni

This restaurant-style chicken chasni delivers the perfect balance of sweet and savory flavors in a glossy, aromatic sauce. With tender chicken pieces coated in a rich curry made from mango chutney, ketchup, and warming spices, this dish brings authentic takeaway taste to your home kitchen.
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Course: Main Course
Cuisine: Indian
Keyword: Curry
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 285kcal

Equipment

Chef's Knife
Chopping Board
Skillet
Blender

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

Make onion paste by blending 2-3 medium onions with a little water until smooth
Adjust sweetness by adding more mango chutney or sugar to taste
For a dairy-free version, substitute coconut cream for regular cream
The sauce can be made ahead and stored in the refrigerator for up to 3 days
If you can't find methi, substitute with a pinch of maple syrup for subtle sweetness
Chicken thighs can be used instead of breast for more flavor and tenderness
Serve with basmati rice or naan bread for a complete meal

Nutrition

Calories: 285kcal | Carbohydrates: 18g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 680mg | Potassium: 420mg | Fiber: 2g | Sugar: 15g