Easy Chicken with Mushrooms & Carrots Recipe – Indian Style

Last Updated on 2 months by Neha Deshmukh

Easy Chicken With Mushrooms & Carrots Recipe – Indian Style

Introduction

There’s just something so comforting about a simple, home-cooked meal, isn’t there? This Easy Chicken with Mushrooms & Carrots recipe is exactly that – a warm hug in a bowl! I first made this when I was craving something flavorful but didn’t want to spend hours in the kitchen. It quickly became a family favorite, and I’m so excited to share it with you. It’s a lovely introduction to Indian-inspired flavors, without being overly complicated.

Why You’ll Love This Recipe

This recipe is perfect for a weeknight dinner. It’s quick to prepare (once the chicken has brined!), incredibly flavorful, and uses ingredients you likely already have on hand. Plus, it’s a fantastic way to get a hearty, satisfying meal on the table with minimal fuss. It’s a gentle introduction to Indian cooking, focusing on flavor building rather than a long list of spices.

Ingredients

Here’s what you’ll need to make this delicious chicken dish:

• 500 grams chicken on the bone (medium size pieces)
• 1 teaspoon salt
• 1 tablespoon butter or oil
• 1 onion, diced
• 5 garlic cloves, whole (with skin)
• 2 carrots, diced
• 150 grams mushrooms, diced
• 0.5 tablespoon crushed black pepper

Ingredient Notes

Let’s talk ingredients! Using whole garlic cloves with their skin on is a little trick my grandmother taught me. It infuses the dish with a subtle, mellow garlic flavor without being overpowering. Don’t bother peeling them – just bash them lightly to release the aroma.

I’ve kept the spice profile really simple here. This is intentional! It’s a great starting point if you’re new to Indian cooking. We’re relying on the freshness of the vegetables and the pepper to build flavor. Feel free to adjust the pepper to your liking, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to brine the chicken. In a bowl, mix the chicken pieces with 1 teaspoon of salt. This helps keep the chicken juicy and tender. Cover and refrigerate overnight – or for at least 4 hours.
2. The next day, heat the butter or oil in a large pan or Dutch oven over medium-high heat. Add the chicken pieces and brown them for about 4-5 minutes per side. You’re not cooking them through at this stage, just getting a nice golden color. Remove the chicken from the pan and set aside.
3. Now, in the same pan, add the diced onions, whole garlic cloves, and diced carrots. Sauté for about a minute, until the onions start to soften.
4. Add the diced mushrooms and crushed black pepper. Sauté for another minute, until the mushrooms release their moisture.
5. Return the browned chicken to the pan. Cover and cook on low heat for 10-15 minutes, or until the chicken is fully cooked through and tender. Make sure the internal temperature reaches 74°C (165°F).
6. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when browning the chicken. Work in batches if necessary to ensure even browning.
• Using a Dutch oven or a heavy-bottomed pan helps distribute heat evenly and prevents sticking.
• If the sauce seems a little thin, you can remove the chicken and simmer the sauce uncovered for a few minutes to reduce it.

Variations

• Spice Level: For a little heat, add a pinch of chili powder or a finely chopped green chili along with the onions. My friend, Priya, loves to add a teaspoon of garam masala for a warmer flavor. For a real kick, use a hotter chili!
• Regional Adaptations: If you prefer a North Indian flavor, you could add a pinch of turmeric and cumin powder. For a South Indian twist, try adding a few curry leaves along with the onions.
• Slow Cooker Adaptation: This recipe works beautifully in a slow cooker! Brown the chicken as instructed, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.

Serving Suggestions

This chicken dish is incredibly versatile. It’s fantastic served with fluffy basmati rice, creamy mashed potatoes, or a simple green salad. A side of warm naan bread is always a good idea for soaking up all those delicious juices!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish also freezes well – just make sure to cool it completely before transferring it to a freezer-safe container.

FAQs

• Is this recipe best with bone-in or boneless chicken? Bone-in chicken adds more flavor and stays juicier during cooking, so I recommend using bone-in pieces. However, boneless chicken will work in a pinch – just reduce the cooking time slightly.
• Can I use a different type of mushroom? Absolutely! Button mushrooms, cremini mushrooms, or even shiitake mushrooms would all be delicious in this recipe.
• What is the best way to crush the black pepper? I like to use a mortar and pestle to coarsely crush the black pepper. This releases more of its aroma. You can also use the bottom of a heavy pan.
• Can I add other vegetables to this dish? Definitely! Peas, potatoes, or bell peppers would all be great additions. Add them along with the carrots.
• How can I make the sauce thicker? Remove the chicken and simmer the sauce uncovered for a few minutes to reduce it. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce.