Chicken Tikka Chasni.....

Aja · Post by **Aja** » Mon Jan 05, 2009 12:30 am

Hey face I was just watching this show Curry trail .....which was quite good and the Chasni looked wicked .....I have looked on line for a recipe ....But the only one i can find is made with ketchup and in the show was made with cream and mango chutney and something else ? Being as its totally a Glasgow thing ....Could u nip down to the local Curry house and get me a recipe for the sauce love

Post by **faceless** » Mon Jan 05, 2009 12:38 am

The original recipe was made with a can of tomato soup mixed into a normal curry. You could try that, though that was about 40 years ago and I think they've probably improved it by now!

Aja · Post by **Aja** » Mon Jan 05, 2009 12:45 am

faceless wrote:The original recipe was made with a can of tomato soup mixed into a normal curry. You could try that, though that was about 40 years ago and I think they've probably improved it by now!

No That was Massala

This is Chasni Very New

Post by **faceless** » Mon Jan 05, 2009 12:47 am

right enough, well there is an Indian takeaway downstairs so I'll ask them next time I'm in.

Aja · Post by **Aja** » Mon Jan 05, 2009 12:53 am

Cheers Love

Aja · Post by **Aja** » Mon Jan 05, 2009 12:59 am

ps this is the recipe i found ....

But I know they made the sauce different ......in the show .... was cream and chutney and spices ...

Chicken Chasni, Serves 2

Ingredients:

3 tbsp sunflower oil
2 onions, finely chopped
4 cloves garlic, chopped
5cm/2 in piece fresh ginger, peeled and grated
½ tsp ground coriander
½ tsp turmeric
½ tsp chilli powder
2 boneless, skinless chicken breasts, about 125g each, cut into bite-sized pieces

100g mango chutney
100g tomato sauce or ketchup
5-6 fresh mint leaves, washed and chopped
1 tsp lemon juice

Preparation:

Heat the oil in a saucepan or wok over a medium heat. Add the onions, garlic and ginger and fry, stirring frequently, for 5-7 minutes until they are light brown.

Tip in the coriander, turmeric and chilli powder and stir around for one minute. Stir in the chicken pieces and continue frying, stirring for 5 minutes until the chicken changes colour. Add the mango chutney and tomato sauce and cook for 2 minutes. Tip in 200ml of just boiled water and simmer for a further 3-5 minutes until the chicken is cooked. Stir in the mint leaves and lemon juice and serve with plain basmati rice.

Source : Manjumalhi.co.uk

oh and the tikka wasnt cooked in it ...lol..this is gonna drive me nuts now ..ill end up calling the restaurant in Glasgow... it was in the Harlequin chain .....