Ingredients:

For grilled chicken:

• Chicken breast – 2 pieces (boneless)

• Olive oil – 2 tbsp (or regular oil)

• Garlic – 2 cloves, minced (Lahsun)

• Black pepper powder – 1 tsp (Kali Mirch)

• Lemon juice – 1 tbsp (Nimbu Ras)

• Salt – to taste (Namak)

For oyster mushroom sauce:

• Oyster mushrooms – 200g (Dhingri / Mushroom), sliced

• Onion – 1 small, finely chopped (Pyaz)

• Garlic – 2 cloves, minced (Lahsun)

• Butter – 2 tbsp (Makkhan)

• All-purpose flour – 1 tbsp (Maida)

• Chicken/vegetable stock – 1 cup (Yakhni / Stock cube in hot water works)

• Fresh cream – ½ cup (Malai)

• Black pepper powder – 1 tsp (Kali Mirch)

• Thyme/oregano – ½ tsp (or mixed herbs, optional)

• Salt – to taste (Namak)

• Fresh parsley/coriander – for garnish

Method:

1. Marinate & grill chicken:

1. Flatten chicken breasts slightly with a rolling pin (for even cooking).

2. Marinate with olive oil, garlic, lemon juice, salt, and pepper. Rest 20–30 mins.

3. Grill on a hot pan/grill pan for 5–6 mins per side until golden and cooked through. Remove and rest.

2. Prepare mushroom sauce:

1. In a pan, melt butter. Add onions + garlic, sauté until translucent.

2. Add mushrooms, cook on medium flame until soft and browned.

3. Sprinkle flour, mix well for 30 seconds.

4. Slowly add stock while stirring to form a smooth sauce.

5. Add cream, black pepper, herbs, and salt. Simmer until thick and creamy.

3. Assemble:

• Place grilled chicken on a plate, pour mushroom sauce generously over it.

• Garnish with parsley/coriander.

Serving Suggestions:

Pairs beautifully with buttered rice, mashed potatoes, sautéed veggies, or garlic bread

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