How to make Chasni (British Indian Restaurant / BIR Style)

hi im josh and today im going to make chicken
chesni made with base gravy to make chicken chezni you need 2 tablespoons of vegetable oil
1 small onion chopped very finely 3/4 of a teaspoon of garlic, grated or paste
3/4 of a teaspoon of ginger, grated or paste 1 tablespoon of mix powder or curry powder
1 teaspoon of sugar 1/4 of a teaspoon of salt
1 and a 1/2 tablespoons of plain smooth mango chutney
1 teaspoon of mint sauce 2 tablespoons of tomato ketchup
250 millilitres of curry base 6-8 pieces of meat
1 teaspoon of lemon 1/4 of a teaspoon of red colouring
50-75 millilitres of single cream heat a pan on medium and add
the oil. Once hot add the onion and cook for 2-3 minutes
until the onions soften and start to turn brown. turn up the heat and add the garlic and ginger
paste, stir in and cook for 30 seconds. add the mix powder, stir in then add 1/2 of
the heated base gravy and cook for 30 seconds. add the sugar, salt, mango chutney, mint sauce,
ketchup and cook for 30 seconds. add the lemon juice and the food colouring
and stir in well. add the meat, stir in then add the rest of
the base gravy. Stir in well and cook for 30 seconds before
then slowly stirring in the cream. cook for a further 2-3 minutes until the sauce
reaches your desired consistency.

event_note March 26, 2020

account_box Jim Crook


One thought on “How to make Chasni (British Indian Restaurant / BIR Style)”

  • No chilli powder? I'm not an expert in chasni, but my understanding is that it has a decent bit hot heat to it.

    Good video though and everything else looked appropriate. Mint sauce, ketchup and mango really contribute to the flavour profile of this dish

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