Chicken Chasni

2 chicken breasts

1 medium onion

1 tsp garlic/ginger paste

1 tsp hot chilli powder

2 tbs medium curry powder

1 tsp methi

1 tsp mint sauce

2 tbsp tomatoes ketchup

1 tsp sugar

1 tsp salt

1 tsp mango chutney

1 1/4 tsp red food colouring (optional)

70 ml single cream

300 ml base gravy. Or half a can of carrot and coriander soup watered down

Chopped coriander and green end of two spring onions for garnish

Put 300ml of base gravy into a saucepan to heat up, or carrot and coriander soup if using instead

Fry onions on a medium heat until softened

Add ginger/ garlic paste and cook until it stops sizzling, don’t burn it.

Add curry powder, chilli powder and methi and fry for a minute. At this point add a laden of heated base gravy and reduce it a little

Add the sugar and salt and another ladle of base gravy, cook for 2 minutes.

Next add mint sauce, tomato ketchup and mango chutney, cook for one minute and then add a ladle of base gravy. Cook until you see craters forming on the top.

At this point you can add the food colouring if using a stir through to see the magic happen

Now add the chicken and lower the heat slightly and cook until cooked through, adding base gravy as it cooks if it looks a little dry.

Once the chicken is cooked as the single cream a little at a time so the cream doesn’t split

Serve into dish of your choice and garnish with the coriander and spring onion. Sit back and enjoy 😊