Chicken Steak with Creamy Mushroom Sauce & Steamed Veggies

Cooking with friends is always fun…… I cooked this at my friends’ house and they loved it. This is my very own recipe of chicken steak with mushroom sauce, I make mushroom sauce differently, people make it with chicken stock and cream, I make it richer in flavor by using Parmesan cheese and cream, more like Alfredo mushroom sauce. The best thing about this plate (in the picture) is it is full of flavors, nothing on this plate is bland, everything is seasoned well to perfection and has its own unique flavour. Give it a try and I am sure you will fall in love with this rich, flavoursome delicacy!

FB_IMG_1501913725190

Ingredients:

  • 2 chicken breasts (skinless, cut into 2 thin layers each)
  • Salt
  • Coarsely ground black pepper
  • 3 tbspns soy sauce
  • Some butter and olive oil

FOR STEAMED VEGGIES (as desired)

  • French beans (cut)
  • Broccoli head
  • Cauliflower heads
  • Baby carrots/ carrots
  • Peas
  • Potatoes
  • Some dried Italian herbs
  • A knob of butter
  • Salt

FOR MUSHROOM SAUCE

  • 2 tbspns butter
  • 250 gms sliced button mushrooms
  • 1 tspn chives
  • 1 generous pinch of garlic powder
  • 300 ml cooking cream
  • Β½ cup parmesan cheese
  • Salt and pepper (use coarsely ground black pepper)

Method:

  • First thing first, turn on the steamer. Meanwhile its heating, combine the vegetables you want to steam in a bowl, season with some Italian herbs, salt and pepper and add softened butter, toss well and coat each veggie in this buttery herb mixture. Put it in the steamer and get started on sauce.
  • For sauce, melt some butter in a sauce pan, add mushrooms, salt, pepper and garlic powder and stir fry until mushrooms start changing the color. Add cream and bring it to a boil. Add parmesan cheese and mix well. Add chives and let it cook on low heat while we do the steaks.
  • We have two chicken breasts cut in two thin layers each. So we have 4 in total. Put them in a large zip lock bag and pound with meat hammer to flat and thin. Season with some salt and pepper. Splash some soy sauce and rub it on.
  • Keep aside for 10 minutes. Keep an eye on the veggies in the steamer. If they are done, put the steamer on heat mode to keep the veggies warm until needed for serving.
  • Heat the grill pan. Smear some butter on it and drizzle some olive oil. When it is super-hot, place the chicken on it, cook in batched depending on the size of your grill pan. Cook 5 minutes per side. Add some more butter to the pan when flipping the side.
  • Take them out on a plate first to rest for 5 minutes before transferring on to the serving platter.
  • Transfer the steaks (2 per person) on a plate, putting the veggies on the side and hot mushroom sauce all over the chicken and plate.
  • Serve hot.
Advertisements

Dynamite Shrimps

Trademark of P.F. Chang, famous worldwide, copied by me *evil laugh*

First tasted these babies in Dubai, and now one of my favourite appetisers and snacks. I haven’t looked up for the recipe anywhere, just went with my taste buds and when I made it, it actually tasted like the ones we get at P.F. Chang’s restaurants. Try them at home and fall in love πŸ™‚

20170723_123447

Ingredients:

  • 500 gms uncooked shrimps
  • 1 tspn salt
  • 2 tbspns sriracha
  • 1 generous pinch of black pepper
  • 1 egg
  • 2 tbspns soy sauce
  • 1 tbspn rice flour
  • 2 tbspns self-rising flour
  • 1 tbspn corn flour
  • Oil for deep frying

DYNAMITE SAUCE

  • Β½ cup mayonnaise
  • 1 tbspn American mustard sauce
  • 2 tbspns sriracha

SERVING

  • 1 spring onion (green part, chopped)
  • Few cabbage leaves

Method:

  • Wash the prawns and put them in a colander. Snip off the tails and pat dry the prawns.
  • Transfer them in a mixing bowl and add salt, pepper, soy sauce and sriracha. Mix well and add all the flours and egg. Mix well and keep aside for 10 mins.
  • Heat oil to 200 degrees Celsius and fry the prawns.
  • While the prawns are frying, make the sauce.
  • Combine everything given for the sauce in a bowl and whisk. When the prawns are golden and crispy, take them out and after draining the excess oil, toss them in the sauce. Don’t leave them in the sauce for too long or they will go soggy.
  • Toss and serve straight away on to the serving platter with some cabbage leaves and a sprinkle of green onions.

Shaljam Bhujya

Shaljam Bhujya is one of the not so favorite πŸ˜€ not so famous Pakistani dish in home cooking. Kids hate it but oldies love it. My recipe is very simple, handy and easy. It is actually my grandma’s recipe. I have learnt cooking vegetables from her, she makes it mild but my recipe is hot and spicy. Give it a try!

Ayesha’s Kitchen

Ingredients:

  • 4 large turnips (peeled and cut into cubes)
  • 2 medium sized onion
  • 3 medium sized tomatoes
  • 4 green chillies
  • 1 tbspn ginger and garlic (crushed)
  • 4 tbspns olive oil
  • 1 tbspn ghee
  • 1 cup coriander (fresh, chopped)

SPICES

  • 1 chicken stock cube (Optional)
  • Salt to taste
  • 1 tspn red chilli p[owder
  • 1 tspn red chilli flakes
  • 1 tspn turmeric
  • 1 tbspn crushed dried coriander (not powder)
  • 1 tspn cumin seeds
  • 1 tspn cuin powder
  • 1 tspn garam masala
  • 1 tbspn methi leaves

Method:

  • Heat oil and fry onions until they are golden and crispy. Add everything else except methi leaves, coriander, 2 green chillies and methi leaves.
  • Pressure cook on low heat for 30 minutes or until two whistles.
  • Carefully take off the lid and cook on medium heat until the moisture evaporates. Now add rest of the stuff and cook on high heat until the oil comes on the sides of the pan.
  • Serve hot with chapatti.

Chicken Parma Tenders

Just a light version of Chicken parmigiana. I don’t like the thick chicken breast piece so I have used tenders, it makes the recipe lighter and more fun!

Ayesha’s Kitchen

Ingredients:

  • 4 chicken tenderloins
  • some salt
  • some pepper
  • some paprika
  • some chicken salt
  • some olive oil and softened butter

FOR CRUMBING

  • 1 cup breadcrumbs
  • some Italian herbs (chopped fine)
  • 1 cup flour (seasoned with salt and pepper)
  • 1 egg + 2 tbspns milk (whisked)

FOR TOPPING

  • 4 tbspns Napolitano sauce
  • 1 cup freshly grated mozzarella
  • ΒΌ cup freshly shaved parmesan

TO SERVE

  • Some greens
  • Some asparagus
  • Or garden salad/ Greek salad

 

Method:

  • Put chicken tenders in a zip lock bag and pound with a meat hammer until flat and thin.
  • Season with some salt, pepper, chicken salt and paprika on both sides and keep aside.
  • Meanwhile get your oven preheated on broiling mode at 200 degrees Celsius and get your crumbing station ready, 1. Seasoned flour in a flat dish, 2. Egg wash in a shallow dish and 3. Breadcrumbs.
  • Now with the help of fork, take one tender, coat it in flour, shake off the excess, dip it in egg wash and then crumbs. Coat each and every naked bit of it and keep it on a tray.
  • Do the same with rest of the tenders.
  • Heat a frying pan and splash some olive oil and place the chicken tenders on the pan. 2.5 minutes per side. When you are about to change the side, add a small knob of butter. This will give a buttery flavour and extra crunch and color to the bread crumbs.
  • Meanwhile, get your baking tray ready lined with parchment paper. Transfer the tenders to the baking tray, smear a tablespoon of Napoli sauce on each tender, then some fresh shaves of parmesan and then generous amount of freshly grated mozzarella.
  • Broil for 10 minutes or until the cheese is melted and bubbly.
  • Serve hot with greens.
  • Enjoy.

Aalu Chicken Shorba (Potato & Chicken Stew Style Curry)

A very famous dish in Pakistani home cooking, but there is a technique to make it, there is a timing to put everything in to make it super special and delicious. If you follow all the instructions given below, you will get the most delicious Aalu Chicken shorba ever!!!!! Trust me mate πŸ™‚

Ayesha’s Kitchen

Ingredients:

  • 1 chicken (1.5 kilo)(skinless, cut into curry pieces, around 12pcs)
  • 1.5 cups oil
  • 3 onions (medium sized, cut into slices)
  • 3 tomatoes (medium sized, cut into slices)
  • 5 – 6 green chillies (2 chopped)
  • 1 cup coriander, chopped
  • 4 – 5 medium potatoes, peeled and cut into big chunks (4 pieces per potato)
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • 1 litre hot water

SPICES

  • 1 small bay leaf
  • 1 small cinnamon stick
  • Salt to taste
  • 1 chicken stock cube for extra flavour
  • 1 tbspn red chilli powder
  • Β½ tspn Kashmiri chilli powder
  • 4 pepper corns
  • 4 cloves
  • 1 tspn turmeric powder
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds, pan roasted and ground
  • 1 tspn garam masala
  • 1 tbspn dried fenugreek leaves (ground)
  • 1 green cardamom

Method:

  • Heat oil and fry onion until its golden and crispy. Add chicken, bay leaf, peppercorns, chicken cube, cinnamon, 2 green chillies, cloves, ginger and garlic. Fry until the chicken changes its colour.
  • Add tomatoes and cook on high heat until the tomatoes are loose and cooked.
  • Add all the spices (except fenugreek leaves and garam masala) and mix. Add a splash of hot water and stir fry on high heat. When the water dries, add potatoes and add another splash of hot water, half of the coriander and stir fry on high heat. Do this again for 3 times until potatoes are half cooked.
  • Now add rest of the hot water and reduce the flame to low. Cover the pot and let it cook for 20 mins or until the oil comes up. Add garam masala, coriander and fenugreek leaves and serve hot with phulka.

Lahori/ Delhi Style Chicken Boneless Handi

Ladies & Gentlemen,

Boneless chicken simmered curry, inspired by Lahore (the food giant of Pakistan) and Delhi (the food giant of India), is presented to you!

This is probably the most easy and handy recipe you will find, go for it! and make your weekend desi πŸ™‚

Ayesha’s Kitchen

Ingredients:

  • 1 kg boneless chicken cubes (breast and thigh mix)
  • 3 medium onion (sliced)
  • 2 cups cooking oil
  • 1 tbspn minced garlic
  • 1 tbspn crushed ginger
  • 6 – 8 green chillies, few cut into slices
  • 2 tbspns fresh fnugreek leaves (chopped)
  • 2 tomatoes sliced
  • 2 tbspns yogurt
  • Fresh coriander (1 cup), chopped
  • Ginger julienne (if desired)

SPICES

  • Salt to taste
  • Chicken salt/ chicken cube (for extra flavour) (adjust according to the salt you add)
  • 1 tbspn red chilli flakes
  • 1 tspn red chilli powder
  • 1 tspn turmeric powder
  • Β½ tspn cracked black pepper (very coarse)
  • 1 tbspn coarsely ground coriander
  • 1 tspn garam masala
  • 1 tspn cumin seeds, pan roasted, coarsely ground
  • 1 tspn cumin seeds
  • 1 tbspn desi ghee (if desired)
  • 1 tspn ground pomegranate seeds

Method:

  • Heat oil and fry onions on medium heat with constant rotation, until its crispy golden.
  • Add ginger and garlic and fry for 30 secs. Add chicken and stir fry until the chicken changes the color.
  • Add salt, chicken salt, tomatoes and few green chillies. Cook on medium heat until tomatoes lose the stiffness. Meanwhile mix all the spices (except garam masala and black pepper) in a small bowl and add it to the chicken. Add yogurt as well. Mix.
  • Put the lid on and reduce the flame to low- medium and let it cook for 15 minutes or until the oil starts to separate.
  • Add chopped fenugreek, desi ghee, black pepper and garam masala and give it a final mix.
  • Serve hot with roti, salad and raita.

Previous Older Entries Next Newer Entries