Garam Masala Chicken in Creamy Mushroom Sauce
When you need a quick yet delicious dinner, this Garam Masala Chicken with Creamy Mushroom Sauce is a go-to winner. The warm spices and silky sauce transform humble ingredients into a restaurant-worthy dish.
Servings: 6 servings
Ingredients
- 1½ pounds chicken breast cut into strips
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 1½ teaspoons garam masala
- ½ teaspoon black pepper
- 1 teaspoon salt divided
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 medium onion sliced
- 1 tablespoon cornstarch
- 3 cups fresh mushrooms halved and sliced
- 2½ cups half-and-half or milk or heavy cream
Instructions
- Slice the chicken breasts into thinner strips for even cooking.
- In a bowl, combine the chicken strips with garlic powder, paprika, smoked paprika, garam masala, black pepper, and ½ teaspoon salt. Mix well, then add the flour and toss until evenly coated.
- Heat 2 tablespoons of olive oil in a large pan over high heat. Add the seasoned chicken and cook for about 8 minutes or until fully cooked. Remove from the pan and set aside.
- In the same pan, add the remaining 2 tablespoons of olive oil, along with the onions and mushrooms. Sauté for about 5 minutes, until the onions are translucent and the mushrooms are tender. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the half-and-half, season with the remaining ½ teaspoon salt and a little more black pepper, and stir to combine.
- In a small bowl, dissolve the cornstarch in 3 tablespoons of water. Then, add 3 tablespoons of the hot milk mixture from the pan and stir well. Pour this mixture back into the pan, stirring continuously, until the sauce slightly thickens.
- Return the chicken strips to the pan and let them simmer for a few more minutes, allowing the flavors to meld.
Notes
Slice for Success: Cutting your chicken breasts into strips ensures quicker, more even cooking — no dry, overcooked edges here!
Flavor Boost: You can add a little extra sprinkle of garam masala in the sauce while it simmers for more kick of flavor.
Avoid Overcooking: Since the chicken returns to the sauce for a final simmer, cook it just until done the first time; this keeps it juicy and tender. Overcooking can make chicken rubbery.
Nutrition
Serving: 1g | Calories: 378kcal | Carbohydrates: 11g | Protein: 29g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 585mg | Potassium: 751mg | Fiber: 1g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 6mg | Calcium: 123mg | Iron: 1mg