Chicken Chasni


  • 40ml vegetable oil
  • 2 onions, finely chopped
  • 1tsp ground turmeric
  • 1tsp red chilli powder
  • salt to taste
  • 560g boneless chicken, cubed
  • 180g mango chutney
  • 200g tomato ketchup
  • 1tsp fresh mint
  • 5ml lemon juice
  • 400ml single cream
  • a splash of single cream and some slices of lemon, for garnishing


Heat the oil in a wok a over medium heat. Add the onions and saute until they are golden brown. Stir in the ground turmeric, chilli powder and salt. Add the chicken cubes and stir-fry for 10 minutes.

Now add the mango chutney, tomato ketchup, mint and lemon juice and, over medium heat, simmer for about 10 minutes until the chicken is cooked.

Slowly stir in cream and simmer for a further two minutes.

Serve hot, garnished with the single cream and the lemon slices.