Following on from our popular Chicken Chasni recipe and our lose weight at the curry house feature, the currycouncil bring you a 'fat free' version of this popular Scottish dish.
The "sweet and sour" Chasni indian dish outsells Chicken Tikka Masala 10 to 1 in Glasgow and is becoming increasingly popular.
This creamy chicken dish is cooked with highly aromatic freshly ground dry-roasted spices and honey..... This particular recipe is almost completely fat free. Knock yourself out.
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)
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.