Saturday, October 3, 2015

Chicken Stroganoff

Stroganoff to my correct knowledge is a mid 19th century Russian dish cook with beef which I have made before. 

See recipe - ignore the stupid origins.

I don't feel like cooking these days but I have to feed myself and one other so I turn to things which are nearly effortless to make.

We all love effortless things don't we?

Well here is one effortless dish for you and the recipe is a lot different than the beef stroganoff.

This is chicken so it's cooked early and the method is very easy like you all want your lives to be.

Recipe courtesy - Nida Noor Shazib


500 grams chicken cut in strips

1 onion finely chopped

1 cup chicken broth

1  cup sour cream

1 can of sliced mushrooms

1.5 teaspoon of salt (divided in 3 1/2 teaspoons)

1.5 spoons of black pepper (divided in 3 1/2 teaspoons)

1 tablespoon soy sauce

1 tablespoon tomato sauce

1 teaspoon of red chili paste

1 teaspoon flour

It depends on you how you want to eat it with pasta or rice. I made both and wasted both of them as well.

Start by frying the chicken strip in a non stick pan until they are cooked. Add 1/2 teaspoon of black pepper and salt while frying them. Take them out separately.

Now you fry the chopped onions and sliced mushrooms on high heat for 3 minutes. Add 1/2 teaspoon of black pepper and salt while frying them.

Now add the fried chicken, chicken broth, soy sauce, tomato sauce and bring it to a boil.

Mix a teaspoon of all purpose flour in the sour cream until smooth and add it in the mushroom chicken mixture. Add the red chili paste. Simmer on low heat until your desired thickness of sauce.

Stroganoff is ready and all set to be served now.

Like I said its up to you to whether to eat them with pasta or rice but I have tried my best to display them in both ways.

Ladies and gentlemen throw your hands in the air like you just don't care for Chicken Stroganoff.


  1. Hey! Where did you get your sour cream from? (In lahore)

    1. I made it myself. It's simple, just put 4 tablespoons of vinegar or lemon juice in 1/2 cup of milk and leave it for 10 minutes. Then add it to half cup of cream. You can skip the milk and directly add the vinegar or lemon juice to the cream.


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