Bickerton was kind enough to post his Chasni recipe the other day

https://curry-recipes.co.uk/curry/index.php?topic=4878.msg46762#msg46762

His was a baseless recipe for 4 and I thought what I?d try and do would be to convert this to a BIR recipe using BE base which is what I have on the go at the moment.  I have also gone for using the BE spice mix and have stuck to 1 tsp., as I know this produces a mild dish.  I have used a bit of judgement and converted bickerton?s quantities by a quarter where possible.  Other ingredients, e.g. mango chutney, would be a bit difficult to weigh out as the quantities are small for one portion, so I have tried to go for an approximation in some cases.  I?ve also slightly altered the order in which the ingredients go into the pan, especially putting the cream in last to finish off the dish rather than have it cooked and thickened in the sauce.

Ingredients

oil, 4 tbsp.
BE spice mixture, 1 tsp.
1/4 teaspoon of chilli powder
1 1/2 tbsp. tomato ketchup (bickerton specifies Heinz ? I used Branston?s because that?s what I had at home)
200ml BE base gravy
50ml Heinz tomato soup
1 1/2tbsp. mango chutney
1 tsp. vinegar
2 tsp. lemon juice
1/8 tsp. mint sauce
70ml single cream

pre-cooked chicken for one

Method

heat the oil in a pan, add the spices and fry up for about a minute
add the tomato ketchup and spices, then stir in well and fry up for about 30 seconds
add half the base gravy and stir in well
add the tomato soup and stir in well
add the mango chutney, vinegar, lemon juice and mint sauce and stir in
add the pre-cooked chicken and stir in
stir in the rest of the base gravy and let cook until the sauce has reduced to a slightly thick sauce
add the cream to thin the sauce to the right consistency
serve and enjoy

I made two batches of this sauce this afternoon and I have another set of ingredients to go with some Chicken Tikka later. It looks and tastes like an Ashoka Chasni, and I think is closer to the Scottish Chasni than the recipe I posted the other day. I'll try and photograph my tea later and post the results here.

It has been said that it's taken over from CTM in Scotland Razor, and the Chasni is a bit like a Pathia and CTM that have met, got on with each other and done a bit of cross breeding.

Oh well a very late tea tonight, and my partner thinks I'm mad cause I take pictures of curries.

This is the final result - very tasty - does justice to a Chasni I think, though I could happily have halved the amount of chilli.

hey bickerton

I think reducing either the ketchup or the soup is more than do-able and certainly worth a try.

I'll probably do this recipe again within the next few weeks so I'll play around with it.