Recipe 2: Chicken Mushroom Masala

I could share many other recipes but I had to share this one because its winter season and its cold out and you need to feel warm from the inside and I predict that the spices in this dish will make your heart and soul feel all cozy and winter ready.

It's inspired by a chicken masala made at my home, but this one has some additional spices and a key ingredient that makes this dish divine - mushrooms!

CHICKEN MUSHROOM MASALA

Check out the recipe below and do try it this winter season, it is the perfect amount of spice to get you all warm and cozy.

Recipe: Chicken Mushroom Masala

Time Taken: 40 mins

Recipe for: 4 people

All You Need Is:

3 Chicken Breasts chopped

1 Large / 2 Medium Pink Onions sliced

2 Tomatoes slices

1 Box of Button Mushrooms sliced

1/2 bunch of Coriander chopped

1 tbsp Cumin seeds

1 tbsp Garam Masala

1/2 tbsp Cumin powder

1/2 tbsp Coriander powder

2 - 3 Bay leaves

Dried red chillies

Khada Masala - combination of a few coriander seeds, a few black pepper pods, 3 cloves and 1 black cardamom

Garlic pods

How to make Chicken Mushroom Masala

In a pan, add oil (I use sunflower or canola) fry cumin seeds, add in garlic and once the pods turn slightly brown add in the khada masala, which is a combination of black pepper pods, a few coriander seeds, cloves & black cardamom (I do this because it adds in additional flavor to the food). Let it fry and then add in the bay leaves and dried red chillies. Fry for 2 minutes on low-medium heat and then add in the onions. When the onions begin the fry and turn slightly translucent, add in the tomatoes. Mix well and after cooking for 2-3 minutes add in ginger garlic paste, tomato puree and the chopped coriander. Add in the powdered spices. Add some water and cook well until the mix thickens.

To this mix add in the diced chicken and add a bit more water and cook until the chicken is more than halfway done. To this mix add in the chopped button mushrooms (always at the end so they don't lose their texture. Cover and cook on low heat for 3 - 5 minutes or until cooked.

Serve hot with parathas!