Skip to main content

CHICKEN – MUSHROOM (IN WHITE SAUCE

CHICKEN – MUSHROOM (IN WHITE SAUCE)
INGREDIENTS
½ kg boneless chicken
1 cup butter
250 gm mushroom cut in two equal part
2-3 tsp maida
2 tbsp lemon juice
2 tsp black pepper
1 tsp papparica powder
¼ cup oil
¼ - ½ cup milk
A bunch of coriander leaves finely chopped.
Salt to taste
PREPARATION
Wash the chicken make cut with a sharp knife, rub lemon juice, black pepper and salt, marinate for 3-4 hrs.
White Sauce: To prepare white sauce, heat butter with 1 tsp oil, fry the maida, add milk, stir continuously and cook till the gravy of the white sauce is thick.
METHOD
1 Heat oil in a pan, sauté marinated chicken on slow flame till light golden brown, remove and keep aside.
2 Sauté the mushroom in the pan and keep aside.
3 Now heat the pan, add white sauce, add mushroom and chicken and cook for some time till the chicken and mushroom is tender and soft, consistency of the gravy is achieved.
4 Garnish with coriander leaves and serve hot with Nan, Parantha or Roti.
--------------------------------------------------------------------------

copy right reserved
Lalit Niranjan
21/09/2009

Comments

Post a Comment

Popular posts from this blog

SHAHI PRWAN CURRY

SHAHI PRWAN CURRY (PRWAN IN MUGHALI STYLE) INGREDINTS ½ kg medium size prawn ¼ cup onion paste 1 tsp garlic paste, 1 tsp ginger paste ¼ cup red chilly paste ¼ cup yoghurt, ¼ cup tomato puree ½ tsp black pepper, dhania powder ½ tsp turmeric, red chilly powder2 tsp lemon juice 2 tsp fresh cream ¼ cup mustard oil (Preferred) or any other veg oil Salt to taste 2 tsp badam (Almond) paste 2 tsp kaju (Cashew Nut) paste A bunch of coriander leaves METHOD 1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder. 2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside. 3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes 4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consiste...
1 comment
Read more

KADAHI KALEJI (LIVER OF A LAMB)

KADAHI KALEJI (LIVER OF A LAMB) INGREDIENTS 2 onions finely chopped ½ cup bitten curd 1 tomato thinly sliced 4-6 green chilies finely crushed 1 tsp roasted cumin seed ½ tsp kasuri methi ½ cup cocking oil 1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper 1 tsp whole crushed garam masala 2 tbsp lemon juice Salt to taste PREPARATION Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji. METHOD 1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer. 2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, crushed roasted jeera seed, kasuri methi and cook till oil start...
Read more

REHU FISH (SOUTH INDIAN STYLE)

REHU FISH (SOUTH INDIAN STYLE) INGREDIENTS 1 kg fish ½ cup coconut milk 2 tsp black mustard seed 2 tsp dhania powder, 2 tsp chilies powder 2 tbsp coconut oil or any other oil 1 onion finely sliced, 10 -12 garlic flakes 3-4 curry leaves, 4-6 green chilies To Marinate 1 tsp black pepper 1 tsp turmeric powder 1 tbsp tar mind water PREPARATION Wash the fish; make cut with sharp knife, rub chilly and turmeric powder, black pepper and tar mind water for at least 45 minutes. Heat some oil in a kadahi, add garlic flakes and curry leaves and let it splutter; add onions, green chilies, cook for some time. Allow to cool and the grind to a fine paste METHOD 1 Heat rest of the oil in kadahi, put mustard seeds and curry leaves, allow it to splutter; add the pate to it and cook for some time. 2 Add red chilly powder, dhania powder, cook for a while, add coco nut water and cook for few minutes. 3 Now add fish, cook on low flame for 15 minutes, let the gravy become very thick or the...
Read more