If you’ve ever been to a British curry house and wanted something a little milder but still packed with flavour, chances are you’ve come across Chicken Chasni. This bright, tangy, and slightly sweet dish has become a firm favourite for curry lovers across the UK – especially those who don’t want too much heat but still want something deliciously different. My new 30 Minute Chicken Chasni is a great place to start!
In this post, I’ll show you how to whip up a 30-minute Chicken Chasni at home – the perfect weeknight meal when you want a curry in a hurry. We'll also cover the background of the dish, what equipment you'll need, and how to store any leftovers (if there are any!).

What is Chicken Chasni?
Chicken Chasni is a relatively modern creation, believed to have originated in the Glasgow curry scene in the 1990s. It was created to suit British palates looking for something similar to sweet and sour chicken – but with that unmistakable Indian twist. Unlike more traditional Indian curries, Chasni is mild, sweet, and tangy, often made with ketchup, mint sauce, mango chutney, and a dash of vinegar or lemon/lime juice for that characteristic sharpness.
Its vibrant red colour, glossy sauce, and creamy texture make it a favourite among kids and adults alike. You won’t find Chasni on menus in India – it’s very much a British curry house invention, much like Chicken Tikka Masala.
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Ingredients
Just like most curries, this 30 minute chicken chasni does have a lot of ingredients. That alone does not make it difficult to make! Get everything ready before you start cooking. It's much easier that way,

Chicken breasts – skinned and cut into bite sized pieces
Garlic and ginger paste
Vegetable oil
Onions, roughly chopped
Garlic and ginger paste
Ground cumin
Paprika or Kashmiri chilli powder
Ground turmeric
Curry powder
Passata
Chicken stock or water
Mango chutney
Mint sauce
Ketchup
Double (heavy) cream
Salt and pepper to taste
Chopped coriander
See recipe card for quantities.
Step by step photos.
Check out my step by step photos of making 30 minute chicken chasni to see just how easy it is.

- Step 1: In a mixing bowl, stir the chicken together with the garlic and ginger paste, salt and the juice of one lime. Leave to marinate for 30 minutes or up to 4 hours. If in a rush, you can go straight to cooking.

- Step 2: Blend the onions into a smooth paste and set aside.

- Step 3: When ready to cook, heat 1 tablespoon ghee or oil in a pan. When bubbly hot, add the chicken and fry for 4 minutes on one side. Then flip it over and cook the other side for 4 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked through at this stage.

- Step 4: Add 2 tablespoon ghee or oil to the same pan and pour in the blended onions. Fry, stirring regularly for about 5 minutes or until the onions are just turning a light brown.

- Step 3: After about 5 minutes, stir in the garlic and ginger paste and fry for about 30 seconds. Then add the chilli powder, turmeric, cumin and curry powder.

- Step 4: Stir in the passata and stock or water and bring to a simmer. Stir it all well to combine.

- Step 3: Add the mango chutney, ketchup and mint sauce and stir it all well to combine.

- Step 4: Stir in the chicken make sure you push it right into the sauce. Cover the pan and simmer over a medium heat for 10 minutes.

- Step 3: Remove the lid and cook the sauce down to your preferred consistency. Then stir in the cream. You can add as little or as much cream as you like. Season with salt to taste.

- Step 4: Serve your chicken chasni with rice. Garnish with the coriander (cilantro) and don’t forget the lime wedges which can be squeezed over the curry at the table.
Can you really make this chicken chasni in 30 minutes?
Absolutely! The key to a fast curry is good preparation and high heat cooking. With a few smart shortcuts – like using pre-cooked chicken (or chicken breast that cooks quickly), store-bought chutneys, and a well-seasoned pan – you can pull this together in under half an hour. And it tastes just as good (if not better) than a takeaway.
Tips and Variations
Make it vegetarian: Swap the chicken for paneer, tofu, or mixed vegetables.
Creamy or dairy-free: You can use coconut milk instead of cream for a dairy-free version.
Add a fruity touch: Stir in a spoonful of pineapple chunks or dried apricots for extra sweetness and texture. You won't find this in many chasnis but this is your chasni so do what you like.
Spice it up: Add more chili powder or fresh green chilies if you like a bit of heat.
Equipment
You don’t need anything fancy to make this recipe, but here’s what helps:
Small bowl – to mix your sauce ingredients
Large non-stick frying pan or sauté pan – for fast, even cooking
Chopping board and sharp knife – for prepping your chicken and onions
Measuring spoons and jug – to keep things precise
Wooden spoon or spatula – to stir without scratching your pan
Blender (optional) – if you want a super smooth sauce
Storage
Got leftovers? Here’s how to store your Chasni like a pro:
Tip: If you're planning to freeze it, avoid adding cream before freezing. Stir it in fresh when you reheat for the best texture.
Fridge: Store in an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of water or cream if it thickens too much.
Freezer: This curry freezes well for up to 2 months. Defrost overnight in the fridge and reheat thoroughly before serving.
Top Tip
Make ahead: Like most curries, this 30 minute chicken chasni will be even better the next day. So make it, put it in your fridge and let those flavours develop.
FAQ
Yes! As long as you use the freshest ingredients and take the time to marinate the meat, you might even find it's better! Remember, most takeaway food is prepared with economy and ease in mind. Use the best and you will get the best.
Nope! This 30 Minute Chicken Chasni requires no base sauce and is cooked all in the same pan!
Absolutely. Traditional chasni is quite mild, but you can add extra chilli powder or fresh green chillies if you want a bit more heat.
Related
Looking for other recipes like this? Try these:
Pairing
More side dishes on the way! This 30 minute chicken chasni goes great with...
Recipe

30 Minute Chicken Chasni
Make a delicious 30 minute chicken chasni that is bright, tangy, and perfect for curry lovers seeking milder flavors.
Ingredients
- 800g chicken breasts – skinned and cut into bite sized pieces
- 1 teaspoon salt
- Juice of one lime
- 1 tablespoon garlic and ginger paste
- 3 tablespoons vegetable oil
- 2 onions, roughly chopped
- 2 tablespoon garlic and ginger paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika or Kashmiri chilli powder
- ½ teaspoon ground turmeric
- 1 tablespoon curry powder
- 250ml (1 cup) passata
- 250ml (1 cup) chicken stock or water
- 3 tablespoons mango chutney
- 2 tablespoons mint sauce
- 3 tablespoons ketchup
- 200ml (¾ cup) double (heavy) cream
- Juice of two limes
- Salt and pepper to taste
- 3 tablespoons fresh chopped coriander
Instructions
- In a mixing bowl, stir the chicken pieces together with the 1 tablespoon garlic and ginger paste, one teaspoon salt and the juice of one lime until the chicken is completely coated. Allow to marinate for 30 minutes or up to 4 hours. You can also just go straight to cooking if time is an issue.
- Blend the onions until you have a smooth onion paste and set aside.
- When ready to cook, heat 1 tablespoon ghee or oil in a frying pan over a medium-high heat. When bubbly hot, add the marinated chicken in one layer and fry on one side for 4 minutes. Then flip the chicken pieces over to fry the other side for 4 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked through at this point.
- Add two tablespoon ghee or oil to the pan over a medium-high heat. When bubbly hot, stir in the blended onions and fry over a medium heat for about 5 minutes. They should look cooked but not be turning brown,
- Add the garlic and ginger paste and stir it into the onion mixture for about 30 seconds.
- Then, stir in the chilli powder, turmeric, cumin and curry powder. Pour in the passata and chicken stock or water and bring to a simmer. Stir in the mango chutney, ketchup and mint sauce and return the chicken to the pan and cover to simmer over a medium heat for 10 minutes.
- Remove the lid and continue simmering over a medium-high heat to thicken the sauce to your preferred consistency. Stir in some or all of the cream to taste.
- Season with salt, also to taste and garnish with the chopped coriander (cilantro). Serve hot over rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 614Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 172mgSodium: 1263mgCarbohydrates: 35gFiber: 4gSugar: 22gProtein: 66g
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