Cooking with Lounge | Chicken in Mushroom Sauce

Cooking with Lounge | Chicken in Mushroom Sauce

Dum Dahi Murg

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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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