Any good recipes for chicken chasni?

Sometimes referred to as chicken tikka chasni?Any good recipes for chicken chasni?
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This is my help from Washington, D.C. USA.Any good recipes for chicken chasni?
I know and worked for the guy that invented this dish :-D I love it! But I dunno how to cooked it, I worked in the bar, lol. Report Abuse

Ingredients:





CHICKEN MARINATION:


Boneless chicken (small pieces) 900 grams


Yogurt 1/4 cup


Ginger (minced) 3 tsp.


Garlic (crushed) 3 tsp.


White pepper 1/4 tsp.


Cumin powder 1/4 tsp.


Mace 1/4 tsp.


Nutmeg 1/4 tsp.


Green cardamom powder 1/4 tsp.


Chilli powder 1/4 tsp.


Turmeric 1/4 tsp.


Lemon Juice 3 tbsp.


Oil 4 tbsp.





SAUCE (GRAVY) :


Tomato Paste 1.5 kgs


Ginger-Garlic paste 4 tsp.


Green chillies (small size. Finely chopped) 5-6


Red chilli powder 1 tbsp.


Cloves 5-6


Green cardamom 8


Butter 3 tbsp.


Cream 2/3 cup


Fenugreek 1 tsp.


Ginger (thin strands) 2 tsp.


Coriander leaves for garnishing


Salt to taste





Method:





1. Mix all ingredients given “Chicken Marination”. Add chicken pieces. For best results marinate overnight.


2. Preheat the oven to 350 F. Bake chicken for 4 mins. Baste with little oil (or butter). Bake for another 4 mins. Again baste with little oil (or butter). Bake for final 3 mins.


3. While the chicken is baking, prepare the sauce. Add tomatoes, tomato paste and tomato puree in a pan. Add 4 cups of water. Add ginger-garlic paste, green chillies, red chilli powder, cloves, cardamom and salt.


4. Cook for a few minutes, lightly stirring in between till the sauce becomes thick. Strain sauce.


5. Now add butter and cream. Mix. Add fenugreek and ginger strands. Mix and bring to a boil.


6. Add chicken and let it cook for a couple of minutes.





Garnish with coriander leaves and serve hot.
A creamy chicken dish cooked in highly aromatic freshly ground dry-roasted spices and honey..... This particular recipe is almost completely fat free. Knock yourself out.


Ingredients





1 tsp Coriander Seeds


1 tsp Cumin Seeds


1 tsp Mustard Seeds (black)


1 tsp Paprika Powder


1 tsp Minced Ginger


1/2 can (200gm) Chopped Plum Tomatoes


1/2 tsp Onion Seeds


2 tbsp Olive Oil


2 tsp Fenugreek Seeds


2 tsp Minced Garlic


2 tsp Tamarind Concentrate


900gm (2lb) Boneless Chicken (cubed)


3 tbsp Clear Honey


1 cup (200ml) Water


1/2 cup (100ml) Natural yoghurt


1 medium Onion (finely chopped)


A handful of Fresh Coriander Leaves (finely chopped)


Salt to taste (optional)


Method





1. Heat a dry frying pan until very hot. Dry roast the whole spices on a high heat for about 1 minute. Remove from the heat, grind and reserve.





2. Heat the olive oil in a large pan. Stir fry the onions until they begin to soften. Add the minced ginger and garlic and stir fry until golden brown. Add the chopped tomatoes and freshly ground spices and stir fry for 2-3 minutes.





3. Mix in the honey, tamarind, salt, water and chicken. Stir in well. Bring to boil and simmer until the chicken is cooked. Add the yoghurt and fresh coriander leaves mixing well. Cook for another minute and serve.





Enjoy
Chicken Tikka Masala Recipe courtesy Shaheen Sweets





2 to 3-inch piece fresh ginger, peeled


4 cloves garlic, peeled


1 teaspoon salt


1/2 teaspoon red chili powder


1/2 teaspoon garam masala


1 teaspoon tomato paste


1 teaspoon distilled white vinegar or lemon juice


1 cup plain yogurt, plus more for garnish


1 cup vegetable oil


1 pound chicken breast, boneless and cut in small pieces


Mint leaves, for garnish








In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the remaining ingredients. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.


Grill chicken over medium-high heat until it is fully cooked and tender.





You can also bake the chicken in the oven: Preheat the oven to 350 degrees F.





Spread the chicken and remaining marinade evenly in a baking pan. Cover with aluminum foil and bake for 30 to 40 minutes, or until chicken is tender.





Serve with mint or yogurt.