Chicken stroganoff is a king of indulgent meal that oozes pampering with every bite. Food blogger Tarika Singh brings you this one-skillet chicken dish featuring a creamy cashew sauce; a comfort food with a whole lot of flavour.
Ingredients:
1/3 cup cashews, soaked in filtered water for at least 2 hours
300 grams chicken breast (cut into strips)
2 Tablespoons olive oil
4 cloves of garlic, minced
1 shallot, finely chopped
150 to 200 grams button mushrooms, finely sliced
1/2 cup dry white wine
1 1/3 cups chicken stock
2 Tablespoons Worcester sauce
1 tsp dried thyme
Tiny pinch of grated nutmeg
Salt & pepper to season chicken, and later, the sauce
Chopped fresh parsley to garnish
Method:
- Season the chicken breasts with salt and pepper.
- In a pan, heat olive oil and add a minced garlic to it and cook it for about 30 seconds.
- Add the chicken strips and cook until they are browned on either side.
- Place the cashew nuts in the blender / food processor,add 1/4 cup of chicken stock, and blend until the nuts have completely disintegrated and the mixture forms a thick, creamy texture.
- Once the chicken is brown and crisp, place them on a separate plate and let the chicken rest.
- Heat a tbsp. of olive oil in the same pan and add a chopped shallot and let it caramelize.
- Add the remaining cloves of minced garlic & cook for about 30 seconds.
- Add the sliced mushrooms to the pan & cook them until most of the water released by them has dried up.
- Take the pan off the heat momentarily & add 1/2 cup of wine & put the pan back on heat.
- Cook until the wine has been reduced by half.
- Add the remaining chicken stock & cook until it has reduced slightly only.
- Add the thyme, grated nutmeg & Worcester sauce and stir to combine.
- Now add the chicken pieces back to the pan followed by the cashew cream & let it cook on a low simmer for a couple of minutes.
-Season with salt & pepper according to taste.
- Serve on a bed of pasta, egg noodles or rice and garnish with some freshly chopped parsley.
Host: Tarika Singh (http://tarikasingh.blogspot.in/)
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Ingredients:
1/3 cup cashews, soaked in filtered water for at least 2 hours
300 grams chicken breast (cut into strips)
2 Tablespoons olive oil
4 cloves of garlic, minced
1 shallot, finely chopped
150 to 200 grams button mushrooms, finely sliced
1/2 cup dry white wine
1 1/3 cups chicken stock
2 Tablespoons Worcester sauce
1 tsp dried thyme
Tiny pinch of grated nutmeg
Salt & pepper to season chicken, and later, the sauce
Chopped fresh parsley to garnish
Method:
- Season the chicken breasts with salt and pepper.
- In a pan, heat olive oil and add a minced garlic to it and cook it for about 30 seconds.
- Add the chicken strips and cook until they are browned on either side.
- Place the cashew nuts in the blender / food processor,add 1/4 cup of chicken stock, and blend until the nuts have completely disintegrated and the mixture forms a thick, creamy texture.
- Once the chicken is brown and crisp, place them on a separate plate and let the chicken rest.
- Heat a tbsp. of olive oil in the same pan and add a chopped shallot and let it caramelize.
- Add the remaining cloves of minced garlic & cook for about 30 seconds.
- Add the sliced mushrooms to the pan & cook them until most of the water released by them has dried up.
- Take the pan off the heat momentarily & add 1/2 cup of wine & put the pan back on heat.
- Cook until the wine has been reduced by half.
- Add the remaining chicken stock & cook until it has reduced slightly only.
- Add the thyme, grated nutmeg & Worcester sauce and stir to combine.
- Now add the chicken pieces back to the pan followed by the cashew cream & let it cook on a low simmer for a couple of minutes.
-Season with salt & pepper according to taste.
- Serve on a bed of pasta, egg noodles or rice and garnish with some freshly chopped parsley.
Host: Tarika Singh (http://tarikasingh.blogspot.in/)
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Category
🛠️
LifestyleRecommended
Poha Chicken Bhujing | Vasai Virar Popular Street Food | Recipe by Archana in Marathi
Ruchkar Mejwani
How To Make Chicken Handi | Popular Chicken Curry Recipe | Curries And Stories With Neelam
GetCurried