Chicken Chasni From Scratch

• servings: Yield: 4
• active time: 10 minutes
• total time: 30 minutes

Ingredients

800g chicken breasts – skinned and cut into bite sized pieces

3 tablespoons vegetable oil

2 onions – finely chopped

2 tablespoons garlic and ginger paste

1 teaspoon cumin

1 teaspoon paprika or Kashmiri chilli powder

A pinch of turmeric

200ml chopped tomatoes

3 tablespoons mango chutney

2 tablespoons mint sauce

3 tablespoons ketchup

200ml water or chicken stock

200ml double cream

Juice of two limes

Salt and pepper to taste

3 tablespoons fresh chopped coriander

Directions

Heat the oil in a balti pan or wok over medium high heat.

When the oil begins to bubble, throw in the chopped onions and fry for about five minutes.

Add the garlic and ginger paste and allow to fry for a further minutes.

Stir in the cumin, turmeric chilli powder or paprika and fry for a further minute followed by the tomatoes.

Now place the onion mixture in a blender with the mango chutney, mint sauce, ketchup, two tablespoons of the chopped coriander and the water/stock.

Blend for two minutes until very smooth. You don’t want any chunks in this sauce.

Wipe the pan clean and add a drop more oil into it if needed.

Add the chicken pieces and brown them for a couple of minutes and the top with the smooth sauce.

Simmer until the chicken is cooked through. Then add the double cream and simmer for a further few minutes.

Season with salt and pepper to taste, squeeze the lime juice over the top and garnish with the remaining coriander.