Page last updated at 11:05 GMT, Monday, 12 May 2008 12:05 UK

Chasni curries favour over tikka

By Imtiaz Tyab
BBC News

Chicken Tikka Masala
Chicken Tikka Masala was said to have been conceived in Glasgow

Forget deep-fried, battered Mars bars, savoury haggis and... well, Irn-Bru.

Scotland lays claim to conceiving Britain's most popular dish.

And no, its not fish and chips.

It is Chicken Tikka Masala.

Sanjay Majhu, owner of the Harlequin Chain of Indian restaurants, said the mild curry was created decades ago in a Glaswegian kitchen by Asian immigrants catering to Western palates.

He said: "What they were trying to do was knock up a quick curry, so they used tomato soup.

"And they called it a Chicken Tikka Masala, because once you added the spices to the tomato soup all of a sudden it wasn't tomato soup, it was something else."

"But it's definitely one of those dishes that didn't come from India."

The popularity of Chicken Tikka Masala shows no signs of slowing down south of the border in England and Wales.

But there is a another curry threatening to take its crown in Glasgow.

It is called Chicken Chasni and in Sanjay Majhu's chain of Indian restaurants it easily outsells Chicken Tikka Masala 10 to one.

So just what is in a Chasni?

Sanjay said: "It doesn't taste like a curry. In fact it tastes like anything but a curry.

"In fact, it is more like a sweet and sour chicken, that the Chinese have.

"But it is an absolutely beautiful dish because it has Indian spices running through this sort of sweet and sourness.

"I'm just surprised it has become a number one."

Full Recipe for Chicken Chasni
Fry chopped onion, add teaspoon of turmeric and chilli powder
Add chicken - Stir until brown
Add mango chutney and tomato ketchup, equal quantities (about 200g), plus teaspoon fresh mint and teaspoon lemon juice
Simmer until chicken cooked, about 15 - 20 minutes
Add cream to taste

Word on the street has it, a former chef, now a restaurant owner, named Balbir created the Chasni.

I hit the streets of Glasgow to track him down.

And let's just say he was pretty easy to find.

After more than 30 years he is still in the curry trade running a restaurant called Balbir's.

He said the Chasni came from catering for people who did not think they liked Indian food.

"The Chasni that is popular in Glasgow is my recipe. I created it in 1982," he said.

"I tend to experiment a lot in the kitchen. There were people who said, 'I can't eat Indian but I like Chinese', and that's how the Chasni came about.

"I tried a few different versions but the one that became the most popular wasn't the one I liked, it was too mild for me."

Truly Scottish

Having tried the sweet and sour Chasni myself, I wondered just why Balbir's brand of unique Indian cooking is so popular with Scottish diners.

Paul, who's been a customer for years, explained its success.

He said: "Balbir is not a follower. He tends to blaze his own trail and others follow him. If you are here you should come and try one. Because afterwards, you'll try another and another and will never leave."

And while Chicken Chasni is clearly a hit in Glasgow, you would be hard pressed to find it in curry houses outside of Scotland.

So for now, if you're looking for a truly Scottish culinary experience, forget haggis, tuck into a chasni.



FEATURES, VIEWS, ANALYSIS
Has China's housing bubble burst?
How the world's oldest clove tree defied an empire
Why Royal Ballet principal Sergei Polunin quit

BBC navigation

BBC © 2013 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Americas Africa Europe Middle East South Asia Asia Pacific