Creamy Mushroom Chicken

Ingredients

500 gms Boneless Chicken Pieces
400 gms Button Mushroom Tin
1½ tblsp G/G/GC Paste
½ tsp Oregano
¼ tsp Mix Dry Herb
¼ cup Butter
2 tblsp Refined Flour
Oil as per need
Salt and black pepper to Taste
Chicken Stock as per need
Fresh Green Chopped Herbs

Method

Season Boneless Chicken Pieces with salt and pepper and marinated it with G/G/GC paste. Keep aside.
Slice mushrooms and keep it aside.
Heat a wok and 2 tblsp oil and fry BCP over medium-high heat. Do not cook them thoroughly, just searing them to give a light brown color to the pieces.
Once all BCP are browned, removed from wok and keep it aside. Take a large sauce pan and heat the same oil. Add mushrooms, dry herbs, butter, a little black pepper then sauté the mushrooms for 3-4 minutes. Add chicken again and sprinkle all the flour in the mushroom chicken mix and stir to coat.
Continue cooking adding chicken stock slowly. Stir and cook for about 5 minutes or until gravy is thickened and smooth. Taste for salt and add if necessary.
Add some more cups of stock to lighten the sauce and cover it, cooking on low heat for an hour stirring occasionally. Once the sauce is thick again...prepare a steam rice plate and...

GarNICHE with Malai Mushroom Chicken and Enjoy with steamed veggies.