Name: Chicken Chasni
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 650g boneless chicken breasts or thighs, cut into chunks; 100g natural yoghurt; 1 teaspoon garam masala; ½ teaspoon ground turmeric; ½ teaspoon Kashmiri chilli powder or paprika; ½ teaspoon salt; 1 tablespoon lemon juice; 1 tablespoon vegetable oil; 1 tablespoon butter; 1 large onion, finely chopped; 4 garlic cloves, crushed; 20g fresh ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon garam masala; ½ teaspoon ground turmeric; 2 tablespoons tomato purée; 300g passata; 100ml chicken stock; 3 tablespoons smooth mango chutney; 2 tablespoons tomato ketchup; 1 teaspoon mint sauce; 150ml single cream; 1–2 tablespoons lemon juice; Salt, to taste; Fresh coriander, to garnish

Method

30 mins prep30 mins cook60 mins total

Mix the chicken with the yoghurt, garam masala, turmeric, chilli powder or paprika, salt and lemon juice. Cover and leave to marinate for 20 minutes.
Heat the oil in a large frying pan over medium-high heat. Brown the chicken in batches for 3–4 minutes, then transfer it to a plate; it does not need to be cooked through yet.
Lower the heat, add the butter and onion, and cook for 8–10 minutes until the onion is very soft and lightly golden.
Add the garlic and ginger and cook for 1 minute. Stir in the cumin, coriander, garam masala, turmeric and tomato purée, then cook for 30 seconds.
Add the passata, chicken stock, mango chutney, ketchup and mint sauce. Stir well and simmer for 8 minutes.
Blend the sauce carefully with a stick blender until smooth, then return it to the pan.
Return the chicken and any resting juices to the sauce. Simmer for 8–10 minutes until the chicken is completely cooked through.
Reduce the heat and stir in the cream and 1 tablespoon of lemon juice. Warm gently for 2 minutes without letting the sauce boil.
Taste and season with salt. Add more lemon if the sauce is too sweet, or a little extra mango chutney if it is too sharp. Garnish with coriander and serve with rice or naan.