Chicken Tikka Chasni

This irresistible chicken tikka chasni delivers the perfect balance of sweet mango chutney and tangy ketchup in a creamy, aromatic curry that's surprisingly simple to make at home. Ready in just 25 minutes, it's your new go-to for impressive weeknight dinners.

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Course: Main Course

Cuisine: Indian

Keyword: Chicken, Curry

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 385kcal

Equipment

Chef's Knife

Chopping Board

Skillet

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

Adjust sweetness by adding more mango chutney if the curry tastes too tangy

Add extra ketchup for more tanginess if the dish is too sweet

Store-bought tandoori chicken tikka works perfectly, but you can use leftover grilled chicken

The curry can be made ahead and reheated gently, adding a splash of water if it becomes too thick

For a lighter version, substitute single cream with coconut milk or Greek yogurt

Double the recipe easily for larger gatherings - it freezes well for up to 3 months

Nutrition