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Cooking with Lounge | Chicken in Mushroom Sauce

Cooking with Lounge | Chicken in Mushroom Sauce
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First Published: Sun, Jan 24 2010. 08 51 PM IST
Updated: Sun, Jan 24 2010. 08 51 PM IST
Dum Dahi Murg
1 chicken breast, approx. 450g
50g minced chicken
15g processed cheese, grated
25g mushrooms, chopped
1 tbsp cashew-nut paste
5-6 raisins, chopped
40ml cooking cream
1 tsp black pepper, crushed
2 cloves of garlic, chopped
1 green chilli, finely chopped
1tsp coriander roots, finely chopped
Salt to taste
For sauce
75g sliced mushrooms
2 tbsp cashew-nut paste
10g processed cheese
50g whipped curd
10ml cooking cream
1 tsp garlic, chopped
1 tsp crush black pepper
2 tsp onions, finely chopped
2 tbsp white wine
1 tbsp oil
Salt to taste
Take the chicken breast, slice it open from three ends. Spread it out flat out to make a long sheet. Flatten the breast using a meat hammer. Take care so that you don’t tear it.
For the stuffing, put into a bowl the garlic, mushrooms, minced chicken, raisins, cashew-nut paste, green chilli, coriander roots, ginger, black pepper and salt. Mix them well. Now place a handful of the mixture in the centre of the chicken breast sheet. Bunch the sheet together, insert a toothpick to resemble the shape of a dim sum.
To make the marinade, take two tablespoon of curd, processed cheese, two tablespoons of cream and salt in a fresh bowl and mix well. Coat the chicken with the mixture and bake in an oven at 350 degrees for 20 minutes. Be careful not to burn the chicken, and cut it into four small pieces and keep aside.
For the sauce, take a fresh pan and heat some oil on medium flame.Sauté chopped garlic, sliced mushroom and add cashew-nut paste. Add white wine and cook well. Add a two teaspoons of curd, salt, black pepper and the remaining cooking cream. Put in the baked chicken pieces and cook for about a minute. Take off the fire and serve.
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First Published: Sun, Jan 24 2010. 08 51 PM IST