When I was planning the recipe for Masala Chicken with Mushroom Sauce, I knew I wanted a simple sautéed chicken breast with a brown butter sauce. Brown butter sauce is one of the easiest to make. It is always successful without any problems. When I started to make the sauce for this recipe, I realized that I had a lovely selection of fresh mushrooms that I knew would add the substance the sauce needed to stand up to an Indian masala, or spice mix, that I had created for the chicken. I used two of my favorite mushrooms, cremini and shitakes, for their different textures and shapes. I sliced them and added them to the skillet with a bit of chopped shallots, garlic and butter. To this I added a dry white wine which I allowed toand intensify in flavor followed by more butter. Ahh, what a glorious combination. My brown butter sauce became a buttery mushroom sauce.

Masala Chicken with Mushroom Sauce

Masala Chicken with Mushroom Sauce is an delicious, easy to make sautéed chicken recipe served with a butter sauce flavored with wild mushrooms.

Since I seem to be discussing the sauce before the chicken, let me regress to the main ingredient in this recipe. Over the years, I have learned that it is easier to cook chicken if all the pieces are the same size and same thickness. To do this I use my meat mallet and pound them so they are a bit thinner and all the same thickness. This is good therapy after a stressful day and no one is harmed in the process. Take care not to get too aggressive with the pounding; getting too forceful can cause the chicken to tear and have unattractive holes in it. After the chicken is pounded I feel the pieces look larger so everyone will think they are getting more food. Only I know the truth!

To flavor the chicken, I make a masala with ground spices. Authentic Indian cooks would use whole spices, roast them over a fire or in a hot skillet, and then grind them to a powder for the richest flavor. I wanted to make this a quick and easy recipe so I opted for ground spices. I use so much spice in my house, I think they are fresh.

Once the masala is mixed, I sprinkle it generously on both sides of the chicken. The masala has enough character to stand up to the sauce so feel free to use it liberally. After a few minutes of allowing the chicken to rest with the spices, they are sautéed in a large skillet until golden brown.

When the chicken is done, I remove the pieces from the skillet so I start working on the last step of preparing the mushroom sauce.

This Masala Chicken with Mushroom Sauce recipe is easy to make for a perfect weeknight dinner. Add some vegetables and rice for a complete meal.

The Indian recipe I selected for December is one that Kachi just created before she went to visit her daughter and her family for the holidays. My Chicken with Mushrooms in Cashew Sauce recipe is a delightful dish that is not difficult or time consuming to make. This recipe is a bit unusual for Indian cuisine since there are not very many that use mushrooms. In fact, Kachi’s Kitchen did not include a single mushroom dish even though I love the flavor they offer.

Indian Recipe for Chicken wiht Mushrooms in Cashew Sauce

Indian Recipe for Chicken wiht Mushrooms in Cashew Sauce


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