Ingredients

• 1.5 lbs. chicken breasts, skinned, boned (can be substituted with lamb or shrimps)
• 3 cups cup mushroom, thinly sliced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, finely grated
• 3 red chilies, minced
• 1 cup onions, finely chopped
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1 teaspoon fenugreek seeds
• Salt to taste
• 3 tablespoons clarified butter
• 1/2 cup heavy cream
• 1/2 cup yogurt
• 2 cups chicken broth
• 1/2 cup green onion, chopped, for garnish
• 1 tablespoon clarified butter
• Marinade:
  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 1/2 cup onions, roughly chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon pepper corn
  • 1 teaspoon timur (szechwan pepper)
  • 2 fresh red chili peppers
  • 2 tablespoons musturd oil
  • Salt

Instructions

In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the perched chicken breasts in a large bowl. Mix well, cover, and let marinate for at least four hours. Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about 7 min. Cut grilled chicken into 1-in strips.

In a sauce pan heat 3 tablespoons of clarified butter. Add onions, sautee in medium heat till light brown. Add mushroom, sautee until slightly tender. Add garlic, ginger, red chilies, turmeric, cumin, coriander, black pepper, and salt to the mushroom mixture. Fry for 30 sec and add yogurt and chicken broth. Lower the heat and let the mushroom mixture simmer for 10 min till it is reduced by half. Transfer the mixture to a blender, process to a chunkier consistency, about a couple of pulses. Heat 1 tablespoon of clarified butter, splitter fenugreek till it turns dark. Transfer the mushroom sauce to the sauce pan. Add ½ cup of heavy cream. Bring it to a boil, let simmer till the right consistency is achieved.

Transfer grilled chicken strips to the mushroom sauce, stir well. Cook it through. Adjust seasoning with salt and pepper. Garnish with green onions. Serve hot with rice, or roti.

Submitted by: Tulsi Regmi