Pandoori Chicken Mushroom

non-veg non-veg Gluten Free | Low GI Low Carb | Grain Free 

Serves 2

chicken leg

Mushroom 200g, sliced <10 Negligible
Chicken/ Paneer 2 in number, whole legs or 200g 0 Nil
Fresh Ginger Garlic Paste 2 Tsp. <20 Very Low
Kashmiri Chilli Powder 2 Tsp. <20 Very Low
Greek Yoghurt or Hung Curds (full fat) 4 Tbsp. 0 Nil
Turmeric Powder 1 Tsp. <10 Negligible
Corriander Cumin powder (Dhania Jeera powder) 1 Tsp. <10 Negligible
Butter 2 Tbsp. 0 Nil
Olive Oil / Coconut Oil 2 Tsp. 0 Nil
Lime Juice of 1 lime <10 Negligible
Salt (Pink and Regular) 1:1 ratio as per taste 0 Nil

Note: All ingredients used should be organic, free from pesticides and Non-GMO.


  • Marinate the chicken in the marinate mix of yoghurt, ginger
    garlic paste, Kashmiri chili powder, turmeric and coriander
    cumin powder for a few hours or atleast 20 min.
  •  Heat a pan, add olive oil followed by the chicken legs and top
    it with sliced mushrooms, sprinkle salt and lime juice over
    the mushrooms.
  • Cook the chicken until tender, juices run clear and
    mushrooms cooked.
  • Place cold butter over the chicken and cook covered till it
    turns golden but moist.
  • Turn the chicken over; cook uncovered for 2 more minutes.
  • Plate the chicken, sauté the mushrooms in the pan collecting
    all the leftover chicken juices and top it on the chicken.
  • Serve hot with a lime wedge.

Tip:- Accompanying it with a gluten free and naturally sweetened sauce of your choice can greatly enhance its tasteMarinate the chicken overnight for a succulent, tender and moist chicken.

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