Chicken Stroganoff is everything you know and love about Beef Stroganoff… except it’s made with chicken! Golden seared chicken thighs or breast smothered in a sour cream Stroganoff Sauce, this is a quick dinner you can get on the table in 20 minutes.
I learnt this recipe from a culinary institute and since then have been making it. Posting the recipe here just for the future records. So here is my take on Chicken Stroganoff.
Ingredients:
Boneless chicken 250g, mushroom 1pack, capsicum 2, onion 1, ginger garlic paste 2tsp, red chilli powder 2tsp, butter 2 tabsp, salt to taste, pepper crushed 1tsp, tomato puree 1 cup, tomato ketchup 2tabsp, Worcestershire sauce 2tsp. Curd and fresh cream 1/2 cup each. Refined flour 2tabsp. Chicken stock 2-3 cups. Basil chopped handful.
Method:
Slice the boneless chicken thinly, marinate with ginger garlic paste, red chilli powder and keep it aside.
Cut mushroom into halves, capsicum and onion into an inch square.
Heat butter and saute mushroom, capsicum and onions for 5 mins in high flame and keep it aside. In the same butter stir-fry chicken for a minute, add tomato puree, ketchup, salt pepper, Worcestershire sauce and mix well. Add stock and the stir fried veggies. Let it cook for 5 mins. Take half cup of water or stock mix refined flour, make a slurry and add to the chicken to thicken the curry. Add basil.
Take a bowl and mix curd and fresh cream and beat well. As soon as the curry thicken add the mix of curd and cream, mix well and switch off the heat. Cover till you serve with garlic bread or basil garlic rice.
Enjoy the soft creamy tender chicken comforted with the blanket of mushroom.
N.
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