Daily Archives: October 17, 2012

Twin Chicken Steak with Creamy Mushroom Sauce

Twin Chicken Steak can be served with variety of sauces like pineapple sauce, mushroom sauce, garlic sauce, etc. but mushroom sauce is my favourite. I love the mushroomy creamy taste of this sauce and it goes awesome with chicken or beef. Do try this to impress that “special someone” ……..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR STEAK

  • 1 chicken schnitzel (cut into two pieces for Twin Steak)
  • Some salt
  • Some paprika
  • 1 tspn mustard sauce
  • 1 tbspn soy sauce
  • 1 tbspn hot sauce

FOR MUSHROOM SAUCE

  • 150g button mushrooms, cut in half then sliced
  • 150ml thickened cream
  • 2 cloves of garlic, crushed
  • 1 tsp (or more to taste) freshly ground black pepper
  • 1 tsp ground sea salt
  • 1 tsp olive oil

Procedure:

-Marinade chicken in all the ingredients given for Steak and keep aside for 30 minutes. Heat the grill and spray some olive on it. Grill for about 2 minutes per second and take it out on a plate.

FOR MUSHROOM SAUCE

-Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.

-Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil.

-Once the sauce has reduced by half, add crushed garlic and cook for another minute.

-Pour it over the steak and serve hot with some grilled vegetables.

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Tawa Chicken

I really like this quick and easy dish. First time I had it at a Pakistani restaurant on Darling Harbour, Sydney, Australia and it was awesome …..

Ayesha's Kitchen

Ayesha’s kitchen

Ingredients:

  • 4 skinless chicken thigh fillets
  • 2 tomatoes
  • ½ cup oil
  • 1 tspn garlic ginger (crushed)
  • ½ tspn cracked black pepper
  • ¼ tspn white pepper
  • ½ tspn red chilli powder
  • ½ tspn turmeric
  • ½ tspn garam masala
  • ½ tspn cumin seeds
  • ½ tspn dried fenugreek leaves
  • Some fresh chopped coriander
  • 5 chopped green chillies

Procedure:

-Wash and dry chicken thigh fillets, skim off the fat and cut into small pieces.

-Heat oil on a griddle (tawa) and fry ginger garlic paste until it is brown. Add chicken and fry until it starts changing its colour.

-Now add all the spices and mix. Add tomatoes and let it cook on low medium heat for 10 minutes.

-Mix and dry the water on medium high heat.

-Garnish with some coriander and green chillies and serve hot with homemade chapattis and raita.