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Author Topic: Ashoka chicken chasni  (read 127,003 times)

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The thread discusses a recipe for Chicken Chasni, which includes ingredients like chicken fillets, onions, mango chutney, and single cream. Users share their experiences with the recipe, noting that it tastes good and suggesting that the mango chutney could be reduced without affecting the flavor. There is a consensus that finely chopping the onions initially and then blending them later is the best approach for achieving a smooth sauce.

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Offline Domi

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Ashoka chicken chasni
« on: November 14, 2009, 11:20 AM »
CHICKEN CHASNI

1 kg chicken fillets
350g onions
1 tbsp veg oil
15g salt
1 tsp chilli powder
2 tsp turmeric
200g mango chutney
225g tomato ketchup
1/2 litre single cream
1/2 tsp fresh mint
1 tsp lemon juice
1 pinch of powdered red colouring (optional)

Finely chop or puree the onions, place in frying pan and saute in the oil until golden brown. Stir iin the chilli powder, turmeric and salt and mix well. Chop the chicken fillets into bite-sized chunks. Add the diced chicken to the frying pan and continue to stir until the chicken is sealed. Stir in the mango chutney, tomato ketchup, mint and lemon and blend well. Simmer on a medium heat for 10 mins, or until the chicken is almost ready. Now slowly stir in the single cream, lemon juice and food colouring and simmer for a further 2 minutes.

Serves 4-6.

Recipe is taken from the ashoka's Korma Sutra recipe book....I took it from this source here: http://www.mumsnet.com/Talk/4/5420 originally posted by demented....
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Offline Panpot

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Re: Ashoka chicken chasni
« Reply #1 on: November 14, 2009, 11:40 AM »
Domi, Ive cooked this too from the book and it does taste good. The rest of the recipes as you know are easy versions of dishes for the general public and very good but there is no Base sauce and other "Secrets" PP
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Offline Cory Ander

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Re: Ashoka chicken chasni
« Reply #2 on: November 14, 2009, 01:30 PM »
You're right PP, no curry base in a main dish, not BIR, so I'm moving it to "Traditional Indian Restaurant" recipes....no offence anyone!  :P
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Offline Domi

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Re: Ashoka chicken chasni
« Reply #3 on: November 15, 2009, 01:39 PM »
lol I never declared it to be typical BIR fare, however, I do like to check out more traditional recipes as I do enjoy having a play about with recipes to see if I can get anywhere near BIR by tweaking the ingredients to see if I can incorporate a base gravy into the mix somewhere (I also do the same in reverse, by omitting the base gravy in order to make a more "from scratch" curry.  Also the traditional recipes show which spices and ratios deliver which tastes.....You can never have too many recipes in my opinion lol.
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Offline Cory Ander

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Re: Ashoka chicken chasni
« Reply #4 on: November 16, 2009, 02:20 PM »
Quote from: Domi on November 15, 2009, 01:39 PM
You can never have too many recipes in my opinion lol.

Quite right Domi, thanks for your post  8)
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Offline Stephen Lindsay

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Re: Ashoka chicken chasni
« Reply #5 on: February 12, 2010, 12:46 PM »
Image hosting by CR0.co.uk

done!
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Offline Domi

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Re: Ashoka chicken chasni
« Reply #6 on: February 19, 2010, 02:59 PM »
Thanks for the piccie...how did it taste, Stephen?
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Offline Unclefrank

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Re: Ashoka chicken chasni
« Reply #7 on: March 08, 2010, 09:32 PM »
In the recipe what is the best way to do the onions,finely chopped or puree ?
Thanks.
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Offline Stephen Lindsay

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Re: Ashoka chicken chasni
« Reply #8 on: March 09, 2010, 10:33 PM »
Quote from: Domi on February 19, 2010, 02:59 PM
Thanks for the piccie...how did it taste, Stephen?

Domi it tasted good, I think perhaps the mango chutney could be reduced without compromising the taste, I have frozen some and am taking through to my pal this Saturday so will get his opinion also.
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Offline Stephen Lindsay

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Re: Ashoka chicken chasni
« Reply #9 on: March 09, 2010, 10:34 PM »
Quote from: Unclefrank on March 08, 2010, 09:32 PM
In the recipe what is the best way to do the onions,finely chopped or puree ?

Finely chop the onions to begin with, follow the rest of the recipe, then blend to make your smoothish sauce.
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