Chicken Chasni

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2 chicken breasts cut into 1” chunks. 

3 tablespoons oil

1 onion, grated/finely chopped

1 teaspoon of garlic paste

1 teaspoon of ginger paste

1 teaspoon curry powder

1 teaspoon Kashmiri chilli powder

1 teaspoon of sugar

1/4 teaspoon of salt

1 teaspoon fenugreek leaves

2 tablespoons mango chutney

3 tablespoons of tomato ketchup

1/4 teaspoon cumin powder

1/4 teaspoon turmeric powder

250 millilitres of boiling water

1 teaspoon of lemon

1/4 of a teaspoon of red colouring (you can leave out the colouring)

6 tablespoons of single cream


Cook off the chicken pieces separately in a little oil.  

heat a pan and add the oil. 

Add the onion and cook for a couple of minutes until the onions soften. 

Add the garlic and ginger paste and cook for another minute then add the curry powder, Kashmiri chilli powder,cumin and turmeric, then stir in and cook for a couple of minutes. 

Add 1/2 of the boiling water and cook for a minute then add the sugar, salt, mango chutney and ketchup. Stir in and cook for another minute.  

Add the lemon juice and the red colouring and stir in well.  

Add in the cooked chicken coating it in the sauce. 

Add most of the remaining hot water along with the cream and stir through and cook until the sauce thickens or add more water if required. 

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