How to make Chicken and Mushroom Bake -

Shallow fried chicken and sautéed mushrooms topped with white sauce, grated potatoes and cheese and baked.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken legs (चिकन टंगड़ी), Button mushrooms (बटन मशरूम)

Cuisine : Fusion

Course : Main Course Chicken

Chicken and Mushroom Bake

Chicken and Mushroom Bake Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken and Mushroom Bake Recipe

  • Chicken legs boneless, cut into 1 inch pieces 400 grams

  • Button mushrooms sliced 2 cups

  • Salt to taste

  • Crushed black peppercorns to taste

  • Olive oil 6 tablespoons

  • Refined flour (maida) 1 tablespo for coating

  • Butter 4 tablespoons

  • Onion chopped 1 medium

  • Garlic cloves chopped 3

  • Celery chopped 1 tablespoon

  • Chicken stock 1½ cups

  • Lemon juice 1 tablespoon

  • Fresh parsley chopped 2 tablespoons

  • Fresh cream ½ cup

  • Potatoes non-starchy, parboiled, peeled and grated 2 large

  • Parmesan cheese powder 2 tablespoons

  • Fresh thyme sprigs 2-3

  • Fresh oregano sprigs 1-2


Step 1

Preheat oven to 180° C.

Step 2

Put chicken pieces in a bowl. Add salt and crushed peppercorns and mix well.

Step 3

Heat 3 tablespoons oil in a non-stick pan.

Step 4

Coat chicken pieces with flour and shallow-fry on high heat, turning sides, till golden brown on both sides. Transfer into an ovenproof baking dish.

Step 5

Heat remaining olive oil and 1 tablespoon butter in the same pan. Add onion, garlic and celery and sauté for 1 minute.

Step 6

Add mushrooms, salt and crushed peppercorns, mix and cook for 1 minute. Spread the mixture over the chicken pieces in the dish.

Step 7

To make sauce, heat 1 tablespoon butter in the same pan. Add 1 tablespoon flour and sauté till light brown.

Step 8

Add chicken stock and whisk well so that no lumps remaining and cook till the sauce thickens. Add salt, crushed peppercorns, lemon juice and parsley and mix well.

Step 9

Add cream, mix well and pour over the mushrooms.

Step 10

Mix together potatoes, remaining butter, parmesan cheese powder, salt, crushed peppercorns, thyme and oregano in a bowl. Spread this mixture over the sauce in the dish, place the dish in the preheated oven and bake for 15-20 minutes.

Step 11

Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.