Chicken Steak with Mushroom Sauce

Name: Chicken Steak with Mushroom Sauce
Cuisine: Indian

Beverages • India

450

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Chicken Steak with Mushroom Sauce (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Chicken Steak with Mushroom Sauce is a beloved dish that brings together global influences with a uniquely Indian touch. While traditionally recognized as a continental favorite, Indian home cooks have made it their own by infusing local spices and herbs to suit the desi palate. This dish features juicy chicken steaks marinated with Indian masalas, grilled on a tawa for an aromatic char, and topped with a creamy, earthy mushroom sauce. It’s a delightful main course often served at special family gatherings, festive occasions, and celebratory dinners across urban India. The combination of succulent chicken and flavorful mushroom sauce appeals to all ages, making it a star attraction at dinner parties and during festival feasts like Christmas and New Year’s Eve. The use of low-fat dahi (curd) and minimal oil ensures it remains a healthy, high-protein option. The mushroom sauce, simmered with onions, garlic, and a hint of kasuri methi, adds depth and a rich umami flavor. This Chicken Steak with Mushroom Sauce recipe is not just a treat for the taste buds but also a nutritious choice for those looking to enjoy hearty Indian meals without compromising on health.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: dairy, gluten

Ingredients(for 1 chicken steak with mushroom sauce (approx. 200g))

2 (150g each) Boneless chicken breast (murgh)
1/4 cup Curd (dahi)
1 tbsp Ginger-garlic paste (adrak-lahsun paste)
1/2 tsp Black pepper powder (kali mirch)
to taste Salt (namak)
2 tsp Olive oil (can use mustard oil (sarson ka tel))
1 cup, sliced Button mushrooms (khumb)
1 small, finely chopped Onion (pyaaz)
1/3 cup Low-fat milk (doodh)
1 tsp Whole wheat flour (atta)
1/2 tsp Kasuri methi (dried fenugreek leaves) - optional
for garnish Fresh coriander (dhaniya patta) - optional

Instructions

1
Marinate the chicken breasts with dahi, ginger-garlic paste, black pepper, and salt. Let it rest for at least 10 minutes.
10 minutes
Marinate longer (up to 2 hours) for deeper flavor.
2
Heat 1 tsp olive oil on a tawa (griddle) over medium flame. Place the chicken steaks and cook for 5-6 minutes per side until golden and cooked through.
12 minutes
Do not overcrowd the tawa for even searing.
3
Remove chicken and cover to keep warm. In the same tawa, add the remaining oil, then sauté onions till translucent.
2 minutes
Scrape up brown bits for extra flavor.
4
Add sliced mushrooms and cook until they soften and release moisture.
3 minutes
Don’t add salt yet; it draws out excess water.

Why This Dish is Healthy

Grilled chicken reduces unnecessary fat, while whole wheat flour and minimal oil ensure the dish remains heart-friendly and light. The mushroom sauce, made without cream, keeps calories in check and is suitable for weight watchers. Including Indian spices like kasuri methi not only enhances flavor but also adds antioxidants. This dish fits well into a balanced Indian diet, supporting fitness, weight management, and overall wellness.

This Chicken Steak with Mushroom Sauce is high in lean protein from chicken and low in saturated fat thanks to grilling and the use of minimal oil. Whole wheat flour adds dietary fiber, while mushrooms are rich in B vitamins, antioxidants, and minerals like selenium. The use of dahi and low-fat milk provides calcium and probiotics, supporting digestive health. This balanced meal helps in muscle repair, immunity boosting, and maintaining a healthy weight when paired with a portion of salad or sautéed vegetables.

Pro Tips

💡Tip 1: Always pat chicken dry before marinating for better absorption of flavors.
💡Tip 2: Use fresh mushrooms for the best earthy flavor in the sauce.
💡Tip 3: For a smokier flavor, grill chicken on a charcoal sigri if available.

Storage & Serving

Store leftover chicken steak and mushroom sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Add a splash of milk if the sauce thickens.

Best served: Lunch