Quote from: logie48 on January 21, 2011, 08:56 PM
I'm going to give this a bash at some point.  Although the Chasni's i've had from takeaways have always been red in colour.

Have never heard of a red Chasni - what part of UK have you got these from logie?

sounds and looks very nice - will add it to ever growing list of must try!

Reminds me of a curry I made up one afternoon for some curry-phobic Polish friends - sort of a mild CTM with the addition of 1 tsp aubergine pickle.  The flavours worked really well together. 

Quote from: Stephen Lindsay on January 21, 2011, 09:05 PM

Quote from: logie48 on January 21, 2011, 08:56 PM
I'm going to give this a bash at some point.  Although the Chasni's i've had from takeaways have always been red in colour.

Have never heard of a red Chasni - what part of UK have you got these from logie?

Hi Stephen,
I was given this recipe from a friend in Glasgow, he said it had come from a Glasgow takeaway,

Chicken Chasni

1 CHEFS SPOONS OF OIL
1 TSP GARLIC/GINGER PASTE
1 SMALL ONION
1 TBL MIX PDR
1/2 TSP CHILLI PDR
1/2 TSP SALT
1 TSPN FENUGREEK LEAVES
1 TBL SPOON TOMATO PASTE
8-10 PIECES OF CHICKEN
2 TBL TOMATO KETCHUP
BASE GRAVY 250ML
100ML SINGLE CREAM
1 TBL MANGO CHUTNEY
1 TBL LEMON JUICE
1 TSP MINT SAUCE
1/4 RED FOOD COLOURING

AchMal

I always liken a Chasni to a cross between a CTM and a Pathia and this recipe has the tomato and cream from the CTM and the sweet and sour (mango chutney, lemon juice) of the Pathia so I reckon it should probably be pretty close not to mention tasty!!!

Quote from: Stephen Lindsay on January 21, 2011, 09:05 PM

Quote from: logie48 on January 21, 2011, 08:56 PM
I'm going to give this a bash at some point.  Although the Chasni's i've had from takeaways have always been red in colour.

Have never heard of a red Chasni - what part of UK have you got these from logie?

I'm from Airdrie, just outside Glasgow.

I thought the red colour of the curry was pretty standard given that it is laced with tomato based ingredients.