Tweaked slightly. Reduced the G+G. Upped the mixed powder, chilli and sugar. Reduced the Worcestershire sauce; found myself tasting it distinctly... Not what I'm after.

Chicken Tikka Dhansak - Serves  2
Ingredients:

- 4tbsp veg oil
- 1 TBSP garlic/ginger (2:1 ratio)
- 2 TBSP mixed powder
- 1 tsp cayenne powder
- 1 tsp methi
- 1 ½ TBSP double tom puree mixed with 5 TBSP water
- 2 tsp ketchup
- 3 tsp sugar
- 1 TBSP Mango chutney
- 600ml curry base
- Precooked lentils:
80g dried red lentils, rinsed then cooked with ¾ tsp curry powder, 1/4 tsp garam masala, 3 cracked green cardamon pods and small bay leaf. Cover with water. Cook down until mushy adding more water if need be.
- ½ tsp salt
- 2 tsp fresh lemon juice
- ¼ tsp Worcestershire sauce (don't change quantity)
- 2 tsp pineapple juice
- 12 pieces of chicken tikka
- 2 tbsp fresh chopped coriander last few mins. More to serve.

Method:

1.   Heat Oil
2.   garlic+ginger 15 secs
3.   Spices, methi 15 secs
4.   Tom puree, ketchup 15 secs
5.   Sugar, mango chutney,  ½ of base *allow to cook down*
6.   Remaining base sauce, lentils mix, salt, lemon juice, Wors sauce, pineapple juice, fresh coriander, chicken *allow to cook down*
7.   Fresh coriander to serve

Hi,

Has anyone made this? Any good? I'm tempted to give it a go.

Love the Floyd reference (obviously)

I used to frequent this place MANY years ago and have only just logged back in recently. Have never stopped BIR cooking though. It's an obsession. It used to be a lot busier around here. Perhaps times have changed? I've noticed the same over in my homebrew forum (jimsbeerkit). I spend less time on forums these days and seem to gravitate towards Youtube. Some great BIR guys on there.

 

Some time later...

Thanks so much for this. Just an incredible base and done in no time in the pressure cooker. That roasted garlic... 

HI Livo,

When I cooked this first, I used Alex Wilkie's (BigBoaby1) base gravy. Loved it although it was a tad too oily for me. Have tried it with Misty's base gravy (from his book) and it didn't quite cut the mustard. Then I tried JB's base for the first time and we really were in business then! This Chasni has never tasted so good. You really taste the benefits of that roasted garlic from JB's base in this Chasni. Just all marries together so damn well.  My wife absoluteyl loved this Chasni last night and she isn't usually a huge fan if it. We agreed that JB's base gravy produces a curry taste that we're familiar with down here in Brighton.

With regards to my Dhansak, I developed that recipe using Misty's base gravy. I'm really excited to try the dish with JB's now. I'm hoping it will lift it to the next level. Or, maybe it won't be as good! If not, no matter. I'll just have a few different bases in the freezer.  I currently have 3 different base gravy in my freezer. Maybe it's time to do a side by side taste test on the same recipe... 

FYI, I use Alex Wilkie's Glasgow chicken Tikka recipe for all my curries. Have never looked back after trying it.

I had this Chasni last night. Do it! :-)

Precooked chicken tikka all the way for me :-)

Having this this eve. Cooked it last night. Took 10 mins. :-)

Hi guys,

I've tried a few 'true' Glasgow Chasni recipes out there and immediately fell in love with this curry. For me, however, the ketchup and mint were a bit too overpowering in the recipes that I tried in that I could taste ketchup and mint rather then experiencing their qualities as part of a holistic flavour experience. I've been working on this recipe for a while now and am finally happy with the levels of each component. Pretty simple but WOW. It's unbelievably moreish! Tangy, sweet and that level of mint just does something completely incredible to the dish; In the same way it adds magic to chicken tikka! 

I haven't added instructions / method. Just add to the pan in the order listed.

Enjoy!

Glasgow Chasni X 1

2 tbsp veg oil

½ tbsp garlic and ginger paste

1/4 tsp turmeric
1/2 tsp ground cumin
1/2 tsp methi

1 tsp tomato puree mixed with 2 TBSP water
1 TBSP ketchup
¼ tsp salt

1 TBSP ground almonds

150ml base curry sauce cook down

1 tbsp mango chutney
½ tsp mint sauce

150ml base curry sauce cook down

40ml single cream
1/4 tsp garam masala

1/2 tbsp coriander finely chopped to garnish

Quote from: Peripatetic Phil on October 13, 2021, 09:08 PM
Do either of you have any experience of this recipe with other than chicken tikka as the main ingredient ?  For me, a lamb dhansak is my dish of choice, but chicken dhansak (not chikken tikka) is a not-bad fallback.
--
** Phil.

Hi Phil.

I've only ever gone for chicken tikka. I'm sure this would be great with lamb, too, though. Only one way to find out! :-)

Quote from: livo on October 13, 2021, 08:24 PM
I cooked this last night Floyd. Delicious. I highly recommend others give it a try.

Thanks Livo. Really glad you enjoyed it. :-)

Hi guys,

I've been perfecting my Dhansak recipe now for a good year or more. I finally know it's perfect now as I haven't altered a single thing the last 10 or so times I've cooked it. I have this most Fridays as part of my BIR feast and find myself craving it madly during the week. When that lentils mix, lemon and pineapple juice hit the pan, the smell is nothing short of euphoric.  It's an absolute BEAUT of a Dhansak. 

This recipe serves two. I cook it in a wok.

Chicken Tikka Dhansak - Serves  2

Ingredients:

- 4tbsp veg oil
- 2 tbsp garlic/ginger (2:1 ratio)
- 3 tsp mixed powder
- ½ tsp cayenne powder
- 1 tsp methi
- 1 ½ TBSP double tom puree mixed with 5 TBSP water
- 2 tsp ketchup
- 2 tsp sugar
- 1 TBSP Mango chutney
- 600ml Curry base
- Precooked lentils: 80g dried red lentils, rinsed then cooked with ¾ tsp curry powder, 1/4 tsp garam masala, 4 cracked green cardamon pods and small bay leaf.
Cover with water. Cook down until mushy adding more water if need be.
- ½ tsp salt
- 2 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 2 tsp pineapple juice
- 12 pieces of chicken tikka
- 2 tbsp fresh chopped coriander last few mins. More to serve.

Method:

1.   Heat Oil
2.   garlic+ginger 15 secs
3.   Spices, methi 15 secs
4.   Tom puree, ketchup 15 secs
5.   Sugar, mango chutney,  ½ of base *allow to cook down*
6.   Remaining base sauce, lentils mix, salt, lemon juice, Wors sauce, pineapple juice, fresh coriander, chicken *allow to cook down*
7.   Fresh coriander to serve