Topic: Chicken Chasni BIR Style (based on recipe by bickerton)

[Stephen Lindsay]

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

http://www.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.

[Razor]

Hi Stephen,

Good work mate.  Can't wait to see the results.  So would you say that a Chasni is more prevelent in Scotland than a CTM?

Are they similar?

Ray

[Stephen Lindsay]

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.

[Razor]

Stephen,

Excellent analagy pmsl ;D

Ray

[Stephen Lindsay]

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.

[bickerton]

Great job Stephen, Thats what this forum is all about for me. taking ideas and thoughts and messing around with them.

The next time I was going to make Chasni, I was going to try using base sauce, and youve done the hard work for me right here! Just reading the recipe, I think yours will be even closer to BIR Chasni.

What do you think about using less tomato soup?

Thanks again

[Stephen Lindsay]

hey bickerton

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

[bickerton]

I think so too.  Perhaps someone else could have a go at this and either eliminate one or other of the soup or ketchup or perhalps reduce both by half?  Ive still got three portions in the freezer

PS your photo looks superb! my mouth is watering just looking at it.

[Stephen Lindsay]

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

[logie48]

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.