Chicken Chasni from scratch without base gravy (British Indian Restaurant / BIR)
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- Опубликовано: 4 окт 2024
- Similar to tikka masala this dish is mild and creamy but comes with a sweet and sour twist, due to the mango chutney, tomato ketchup, lemon juice and mint.
Looking for my base gravy version? It's here • Chasni (British Indian...
Traditionally served very red in colour (you can omit the food colouring) this dish originated in the North of England.
All my recipes can be found at thecurrykid.co...
Ingredients
3 tablespoons of vegetable oil
1 medium onion chopped very finely
3/4 of a teaspoon of garlic, grated or paste
3/4 of a teaspoon of ginger, grated or paste
1 tablespoon of mix powder or curry powder
1 teaspoon of sugar
1/2 teaspoon of salt
1 and a 1/2 tablespoons of plain smooth mango chutney
1 teaspoon of mint sauce
3 tablespoons of tomato ketchup
1/4 of a teaspoon of coriander powder
1/4 of a teaspoon of cumin powder
1/4 of a teaspoon of turmeric powder
250 millilitres of water
6 pieces of meat, vegetables, tofu or paneer (recipe links below)
1 teaspoon of lemon
1/4 of a teaspoon of red colouring
50-75 millilitres of single cream
Method
1. heat a pan on medium and add the oil. Once hot add the onion and cook for 2-3 minutes until the onions soften and start to turn brown
2. turn up the heat and add the garlic and ginger paste and cook for 30 seconds
3. add the mix powder, stir in and cook for 30 seconds then add 1/2 of the heated water and cook for a minute.
4. add the sugar, salt, mango chutney, mint sauce, ketchup, coriander, cumin and turmeric powder. Stir in thoroughly and cook for 30 seconds
5. add the lemon juice and the food colouring and stir in well then add the meat coating in the sauce to stop it drying out.
6. add the rest of the hot water and stir through
7. slowly stir in the cream and cook until the sauce reaches your desired consistency adding more water if required
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If you like the video please help by clicking the LIKE button and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh
Will do 👍
Well al tell you what young man that's a cracking looking curry, who taught you how to cook because they must be so proud of you, stay safe mate with respect from Yorkshire 👍👍👍👍
Thank you so much, appreciate the comments.
Will be trying this at the weekend. Cheers young fella.
great to hear, please let me know how you get on
@@TheCurryKidI definitely will. If I'm cooking for 2 do I just double up on the recipe?
unfortunately, unless you're making a korma you cannot just double etc, I have a rough guide at thecurrykid.co.uk/how-to-scale-up-your-curry/
make sure you soften and brown the onions nicely before moving on, it's key :)
this is the measurements for 2, hope you enjoy
6 tablespoons of vegetable oil
1 large onion chopped very finely
1.5 teaspoons of garlic, grated or paste
1.5 teaspoons of ginger, grated or paste
5 teaspoons of mix powder or curry powder
2 teaspoon of sugar
3/4 teaspoon of salt
3 tablespoons of plain smooth mango chutney
1.5 teaspoon of mint sauce
6 tablespoons of tomato ketchup
1/2 of a teaspoon of coriander powder
1/2 of a teaspoon of cumin powder
1/2 of a teaspoon of turmeric powder
500 millilitres of boiling water
meat for 2
1.5 teaspoon of lemon
1/2 of a teaspoon of red colouring
150 millilitres of single cream
@@TheCurryKid you're a star!
Tried this last night and it was lovely.Keep up the good work
Many thanks for letting me know, it's great to hear! Glad you liked it :)
Looks delicious!
Many thanks, really appreciated :)
Wow, absolutely delicious. You get the sweet and sour taste at the same time. Not overly spicy so you can really taste the flavours. I made mine with Paneer and seared it with your spices before hand Josh. Made the onion Bhajis/ pakoras, Raita and Naan again. Spot on 👍👍
Thank you. Samantha
Thank you, sounds like you're having your own indian party :) Not sure if you've tried the pathia yet, that's along the similar sort of flavours, slightly sweet yet also sour from the tamarind and lemon. Another favourite is Dhansak with exactly the same sweet and sour thing going on :)
Looks good 👍 well done 👍
Thank you! Cheers!
I am making this today,thank you x
You’re welcome 😊
Followed this and adapted very slightly.... gotta say it was easy to follow and definitely in my top two. Will be recommending to people in various groups to take a look..... if that's ok
so appreciated Kelvin, thank you :)
@@TheCurryKid I forgot to add cream towards the end... had a taste and couldn't wait to plate up so forgot. The chicken I had on a tikka masala paste for 6 hours (cos it was in the cupboard) 😊
lol, sounds fantastic. I've eaten the dish before and then remembered I've not taken photos for the site and youtube so had to make it again :)
I've credited it on some groups.... as Reg
@@kelvinmeadows3091 wow, many thanks
Got a recipe for that mango chutney? It is not available as pre-made and or bottled in my country which means that I shall have to make my own.
I haven’t I’m afraid but it is on my to-do list so I’ll have a little play
Making this one tonight Josh 👌🏻. I may have to add a few chillies 🤣
Hope you enjoy, let me know what you think. Probably something I would do now as well. Cant stop eating Mr Naga, aaagh :)
Have you tried the PRAN naga pickle. It's far hotter than Mr Naga.. 🤣
not yet, Mr Naga is probably my limit. What's the flavour like as I have Mr Naga on other things like wraps as well?
Trust me. Mr Naga is enjoyable? Pran is not. 🤣
lol. I'll stick to my Mr Naga then :)
Wld this recipe work with base gravy instead of water
Sure, just leave out the onion as it’s already in the base, it will just be slightly richer.
@@TheCurryKid cheers josh. Appreciate all the help recently 😂
Hi Josh. I'm going to make this one tonight. I have some paneer so thinking I will use that instead of meat. Where can I find the powdered food colouring ? I see on your comments that you can leave out the colouring if you wish though. Many thanks.
Thanks Samantha, hope you enjoy. We use permicol but it lasts for years and comes in bulk. These little pots will still last about a year each at least as you only need about 1/4 tsp each time. They really aren't needed though but do make the food how we expect to see it. amzn.to/39pqwxM I use these little ones for my pilau colours and have had them 2 years and they don't seem to be going down :) ruclips.net/video/X152mOw3XaI/видео.html
Vindaloo just uploaded, not sure if you like heat but remember all my recipes can be made completely heat free by just leaving out the chilli powder and chillies. You'll still get all the flavour :) Josh
@@TheCurryKid Thanks for you quick reply, as always 👍 Josh. I have seen your latest video, it's good to know that you can leave out certain spices if you prefer a milder version. Keep up the excellent work, fantastic recipes that taste amazing 😊 Stay safe and well 😊
many thanks, you too. Just remember if you are using paneer to fry it in cubes first (unless you want it to break up) that helps to keep it whole
@@TheCurryKid I've just ordered the little pots that you suggested 😁 Also, shall I fry the paneer with the spices as per your paneer recipe before it goes in to the curry recipe?
@@samanthaflattery3042 apologies, just finished lessons. I was thinking about this and I would DEFINITELY recommend cubing and frying for 30 seconds on each side as it will then hold its shape and not crumble in the sauce. If you have the other spices it will add more flavour but isn't essential. Ideally you would want to use a really small amount of the same spices in the dish to add to the oil when searing as it will then match the flavour but that's a lot of faff :)
What mix powder do you use please?
Hi, hope this helps Spice Mix Powder / Chef's Blend Curry Powder / BIR Mix Powder
ruclips.net/video/Uyw6jsw7CRg/видео.html
@@TheCurryKid legend thanks. Loving the videos by the way 😀 keep it up kid
So appreciated, thank you
Hi, are the ingredients for 1 portion? If so, could I just double the ingredients for 2 people?
Hi Lee, this is 1 portion, about the size of the large tin foil Indian takeaway cartons.
I always cook all dishes individually but can't see any reason why this wouldn't scale well for 2.
I would perhaps add 1.5 tsp of mint sauce and give it a try in case 2 makes the taste too strong, you can always add the other 1/2 once you've had a quick taste before serving.
The Curry Kid Thanks. I will try! 👍🏻👍🏻
Hi can you use double cream do you know
Hi, yes I've used that before, just slightly less 3/4 and made up for the difference with a little water
If I was you kid I would probably add some spices (not the paste) to the oil for 2 to 3 minutes to infuse them before you add the onions. And I would use more onions and blend them with a little water in a food processor first, it will give it a thick smooth texture. But spot on we man, keep it up!
many thanks, all tips greatly appreciated. I've actually started grating the onions for this which I guess is closer to blending than when I first made this video. I'll give your tweaks a try next time :)
Do you grate your onions ?
Hi yes, the idea is to replicate the "onion mush" that you would get in a portion of base gravy so grate as fine as possible then gently fry to soften but not caramelize. You're looking really for that "boiled onion" kind of texture. Hope that helps.
The Curry Kid Very clever idea. Is the result with gravy better or is this exactly the same?