Serves 1
Directions
- 1In cream, add lemon juice, whisk well and let it rest for 15 minutes. Sour cream is ready!
- 2In pot, add butter and let it melt, add onion and fry until translucent.
- 3Add garlic and mix well.
- 4Add mushrooms, mix well and cook for 2-3 minutes then take out in bowl for later use.
- 5In the same pot, add butter and let it melt, add oil and mix.
- 6Add chicken and mix well until changes color.
- 7Add salt, black pepper powder and mix well.
- 8Add mushrooms+onion mixture and mix well.
- 9Turn off the flame, add tomato paste, prepared sour cream and mix well for 2-3 minutes.
- 10Turn on the flame, add milk and mix well.
- 11Add fresh parsley.
- 12On serving plate, add boiled pasta and cooked chicken sauce, garnish with fresh parsley & serve.
Ingredients
- 200 ml Cream
- 0.5 tbs Lemon juice
- 1 tbs Makhan (Butter)
- 1 medium Pyaz (Onion) chopped
- 1 tsp Lehsan (Garlic) crushed
- 1.5 Cups Mushrooms slices
- 1 tbs Makhan (Butter)
- 1 tsp Oil
- 0.5 kg Chicken thigh boneless strips
- 0.5 tsp Namak (Salt)
- 0.5 tsp Kali mirch powder (Black pepper powder)
- 2 tbs Tomato paste
- 2 tbs Doodh (Milk)
- Fresh parsley chopped
Equipment
PotBowlServing plate
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