@deanedwardschef
Dean EdwardsChicken Tikka Chasni!! Have you ever ordered this curry from your local British Indian restaurant? Full recipe below! ❤️🔥👇🏼🌶️ Chicken Chasni (serves 4) Chicken: 500g boneless and skinless chicken thighs cut into bite size pieces 1 tbsp. garlic and ginger paste 1 tbsp. garam masala 1 tsp. turmeric ½ tsp. dried fenugreek 1 tsp. salt 1 tbsp. mint sauce 100ml natural yoghurt Sauce: 30ml oil or ghee 1 small onion diced 1 tbsp. garlic and ginger paste 1 tsp. salt 1 tbsp. sugar 1 heaped tbsp. mix curry powder 1 tsp. dried fenugreek 2 tbsp. tomato ketchup 1 x 300g portion of curry base gravy ¼ tsp. red food colouring 1 tbsp. mint sauce 1 tbsp. smooth mango chutney 80ml double cream Lemon juice to taste Method: 1: Marinade the chicken in a bowl, along with rest of the ingredients. For best results, leave to stand in the fridge overnight if you have time, but if not, these are good to go. Thread onto skewers, then cook on a rack in your air fryer set at 200c for 14 minutes. Make sure the chicken reaches an internal temperature of at least 75c. 2: To make the sauce, melt the ghee then add the onion, ginger, garlic and the salt then cook for a few minutes. Sprinkle in the sugar, spices, fenugreek then fry for a minute. Pour the tomato ketchup and curry base gravy into the pan then bring up to a simmer. Add the food colouring, mint sauce, mango chutney and cooked chicken then simmer for a further 5 minutes. Dependent on how thick you like your sauce, you may want to let it down with a little bit of water to thin it out. Finally pour in the double cream and add lemon juice to taste. #chickentikka #chasni #fakeaway #MeuEstiloHRV
On the profile · May 3, 2026