Tarragon Chicken
Ingredients
For Marination
- 1/2 Kg Chicken boneless breast Cut in Stake fillets
- 1-1/2 Tablespoon Hot Sauce (Chili Sauce)
- 1 teaspoon garlic
- 1-1/2 Tablespoon Lemon Juice
- 1-1/2 Tablespoon Worcestershire Sauce
- 1 Tablespoon Soy Sauce
- 1 teaspoon Mustard Sauce
- 1 Tablespoon Cumin Roasted and Ground
- 1 teaspoon Black Pepper
- 5 Fennel Seeds (Saunf) Crush
- 1 teaspoon Tarragon Herb
- 2 Green Chili Crush
- 2-1/2 Tablespoon Flour
For Gravy
- 2 Tablespoon Butter
- 1 teaspoon Garlic Paste
- 1 Onion Small, chopped finely
- 2 Star Spices
- 10 Fennel Seeds (Saunf) whole
- 3/4 Cup Spring Onions Chopped
- 1 Cup Mushrooms Chopped
- 1 Tablespoon Flour
- 3/4 Cup Water
- 2 Chicken Cubes
- 1 Tablespoon Vinegar
- 1 Tablespoon Lemon Juice
- 1/2 Cup Cream
- 2-3 Tablespoons Tomato Purree
- 1 teaspoon Tarragon Herb
- 1 Tablespoon Chili flakes or as you desire
- 1 teaspoon Paprika Powder
- 1/2 teaspoon Thyme
Servings:
Instructions
- Marinate chicken for one hour with all ingredients mentioned in "For Marination" section except for flour
- At the time of frying, add flour and mix well
- Fry the chicken in few tablespoons of oil at medium high heat for 2 minutes for each side. It should be juicy from inside
- Take the chicken out
- Heat Two tablespoons of butter, add garlic, chopped onions, star spice and fennel seeds. Fry a little
- Add mushrooms, spring onions, flour and stir a little
- Add water, chicken cubes and rest of spices mentioned in ingredients "For Gravy" section except for cream & tarragon herb. Cook a little till the gravy is thick
- Add cream so that the mixture becomes smooth. Also add Tarragon herb and thyme at this point
- Pour this gravy over the chicken or you can add the chicken into the gravy,
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