New Update
/sanjeev-kapoor/media/post_banners/a6b45b5469b10696520b5b7a2b2c604dd20a52c1b6e42e78e7af2ae927939702.jpg)
Main Ingredients | Boneless chicken, Roasted peanuts |
Cuisine | Fusion |
Course | Main Course Chicken |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Peanut Butter Chicken with Mushroom Rice
- 400 grams Boneless chicken cut into strips
- 4 tablespoons Roasted peanuts
- 7-8 Button mushrooms sliced
- 3 cups Cooked rice
- 4 teaspoons Butter
- 4 teaspoons Garlic chopped
- 1 medium Onion chopped
- 4-5 Curry leaves shredded
- for garnishing Crushed red chillies 1 teaspoon +
- 1 tablespoon Fresh coriander leaves chopped
- to taste Salt
- to taste Black pepper powder
- ½ cup Coconut milk
Method
- Heat 2 teaspoons butter in a non-stick pan. Add 2 teaspoons garlic and sauté for ½ minute.
- Add onion and curry leaves and sauté till onion turns golden.
- Put 2-3 tablespoons peanuts and little water in a grinder jar and grind into a fine paste.
- Add ground paste to the pan, mix well and sauté for 2-3 minutes.
- Add chicken, remaining peanuts, mix and cook on high heat for 3-4 minutes.
- Add little water, mix well and cook for 5 minutes.
- Heat 1 teaspoon butter in another non-stick pan. Add remaining garlic and sauté lightly.
- Add crushed red chillies, coriander leaves and mix well. Add rice, salt and pepper powder and toss to mix. Transfer into a bowl.
- Heat remaining butter in the same pan. Add mushrooms and salt, mix and sauté till mushrooms turn soft.
- Add cooked rice and toss lightly. Remove from heat.
- Add coconut milk, salt and pepper powder to chicken, mix well and bring to a boil.
- Garnish with crushed red chillies and serve hot with mushroom rice.
Advertisment