Chicken Chasni.
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Alright, don't linger, let's task this chicken chasni formula with 15 substances which are definitely easy to acquire, and we have to process them at the very least through 10 actions. You should invest a while on this, so the resulting food could be perfect.
Composition Chicken Chasni:
- Require 2 for chicken breasts.
- Give 1 - medium onion.
- Provide 1 tsp of garlic/ginger paste.
- Need 1 tsp of hot chilli powder.
- Provide 2 tbs for medium curry powder.
- Prepare 1 tsp for methi.
- You need 1 tsp - mint sauce.
- Need 2 tbsp - tomatoes ketchup.
- Give 1 tsp - sugar.
- Give 1 tsp - salt.
- Give 1 tsp - mango chutney.
- Need 1 1/4 tsp red food colouring (optional).
- Provide 70 ml - single cream.
- You need 300 ml of base gravy. Or half a can of carrot and coriander soup watered down.
- Provide for Chopped coriander and green end of two spring onions for garnish.
Chicken Chasni start cooking:
- 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 😊.
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