Pan roasted chilli chicken with spicy mushroom sauce is one of those dishes you build as you go. I had chicken and a few condiments along with a few basil leaves. The weather demanded for something spicy, of course. Actually, the weather never demands anything, I just needed a an excuse for something spicy. This took barely 30 mins in all. First, pan roast the chicken and then make the mushroom sauce, top with fresh basil. Simple.
3 boneless chicken breasts (I cut them horizontally so they cook fast)
2 tbsp ginger garlic paste
Chilli oil to cook them in – If you don’t have chilli oil, use regular oil and add chilli paste or powder in the marinade.
(Marinate chicken in the ginger garlic paste and chilli paste/powder if needed along with salt)
Ingredients for sauce:
1 box mushrooms, sliced
1 onion, finely chopped
2 cloves garlic, grated
1 tbsp chilli paste or 1 tsp chilli powder (adjust accordingly)
2 tbsp fresh cream
Any condiments if you have. I had some smoked paprika mixed with other herbs and spices from Chile. You could alternatively use chicken seasoning, or pasta seasoning that you get in the market these days. You can do without it as well or use anything else that you might have in your pantry.
While you prep for the sauce, let the marinated chicken sit aside.
Heat chilli oil and cook the chicken. Let them brown well on both sides. 4 – 5 mins each side. Keep aside.
In the same oil (add more if required), tip in the onions and cook till they turn translucent.
Now add the grated garlic.
Add mushrooms and cook them out.
Add chilli paste and cook further. If you have any spices or condiments to add, do so now.
Add a splash of water. And then the cream.
Let it bubble on medium heat. Place chicken in the sauce. Top with fresh basil or parsley.
I served this with rice. You could do it with pasta or even toasted bread.