This roasted chicken with creamy mushroom sauce and buttered rice really sounds a very yummy and tasty meal, infact its really a tongue tingling combo.The mushroom sauce on its own is a very creamy and wonderful side dish.Serving this sauce with roasted chicken and buttered rice is a awesome treat.I had loved this combo the very first time i had made it, so now whenever i want to make something with chicken and mushroom this is the first meal which comes to my mind.Try this tasty com bo and i am sure you will love it.
For Roasted Chicken:
- 250 grams boneless chicken pieces
- 2 table spoon of ginger garlic paste
- 1-2 tea spoon black pepper powder
For Mushroom Sauce
- 2 cups finely chopped mushrooms
- 1 cup finely chopped onion
- 1 table spoon finely chopped garlic
- 2 tea spoons celery steams chopped(optional)
- 1/2 -3/4 cup low fat fresh cream
- 1/2 tea spoon pepper powder
- 1/4 tea spoon nutmeg powder
- 1 table spoon butter
For Buttered Rice:
- 1 cup basmati rice
- 1-2 table spoon of butter
- 1 tea spoon dry parley
First to make the roasted chicken take the boneless chicken pieces and apply ginger-garlic paste to them and keep for 20 mins then apply salt and pepper powder.Heat a pan and add butter, shallow fry this marinated chicken pieces in it till it turns golden brown on all sides.you can even roast the chicken pieces in oven.
Now for mushroom sauce heat a vessel and add butter then add chopped onion and saute it for 2-3 mins.Add chopped garlic and saute for more couple of mins.Now add the chopped celery stems and chopped mushrooms and mix well.
Saute this mixture for 2 mins and add pepper powder and salt, saute for more 2 mins and add 2 cups of water and stir.Now add the cream and keep on low flame and cook for 2 mins.Add more water if required.Add nutmeg powder and stir.Cook on low flame till the the water reduces a little and sauce gets the required consistency.Then remove from flame.
Now finally to make the buttered rice. Cook the rice with 3 n 1/2 cups of water till 3/4 done.Do not make the rice much soft and spread it and let it cool.Then take a non stick deep pan and add butter in it and toss the cooled rice for 3-4 mins till it nicely gets coated with butter.Garnish with parsley.
Now while serving.Take rice and on top pour generous amount of mushroom sauce and chicken pieces.Serve hot.
NOTE: My vegetarian friends can try this mushroom sauce and buttered rice with some roasted veggy or roasted peppered paneer/tofu.