Restaurant Style Chicken Chasni

Step 1

Heat the oil in a frying pan over medium high heat. When hot, stir in the garlic and ginger paste and fry for about 30 seconds.

Step 2

Stir in the turmeric and cumin and then add about half the base sauce. Bring this to a rolling simmer, stirring only if the sauce is obviously sticking to the pan.

Step 3

Add the pre-cooked chicken and stir it into the sauce.

Step 4

Now Add the mango chutney, mint sauce and ketchup and bring to a simmer adding more sauce gradually.

Step 5

When the pathia sauce has cooked down to your preferred consistency, add the single cream and red food colouring, if using.

Step 6

To finish, add the garam masala and garnish with the coriander (cilantro). Season with salt to taste.