Chicken Chop with Mushroom Sauce

Name: Chicken Chop with Mushroom Sauce
Cuisine: Indian

Lunch • India

420

kcal

—

Protein

—

Carbs

—

Fat

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

Prep: 15 min

Cook: 20 min

2 servings

medium

Chicken Chop with Mushroom Sauce is a savory and wholesome lunch option that beautifully blends Indian flavors with modern culinary techniques. This dish, popularly enjoyed in many urban Indian homes and restaurants, features a tender chicken chop (cutlet style) served with a creamy, earthy mushroom sauce. The chicken is marinated with classic Indian spices and shallow-fried on a tawa, delivering a crispy exterior with juicy, flavorful meat inside. The mushroom sauce, enriched with dahi (curd), fresh mushrooms, and a hint of kasuri methi, makes it light yet indulgent. Rooted in the Anglo-Indian culinary heritage, Chicken Chop with Mushroom Sauce is a perfect choice for special occasions, family gatherings, or festive lunches such as Christmas or New Year celebrations in India. Its balanced, mild spice profile appeals to both adults and children, making it a favorite for Sunday lunches. This health-conscious version uses minimal oil and whole wheat atta for coating, ensuring a guilt-free experience without compromising on taste. The combination of lean chicken and mushrooms offers a protein-rich, low-carb meal, perfect for fitness enthusiasts and health-aware foodies.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: gluten, egg, dairy

Ingredients(for 1 medium chicken chop with 1/4 cup mushroom sauce)

250 grams Boneless chicken breast (murga, pounded to 1 cm thickness)
1/4 cup Whole wheat atta (for coating)
1 Egg (for binding)
150 grams Mushrooms (button or cremini, finely sliced)
1 small Onion (finely chopped)
3 cloves Garlic (lehsun, minced)
3 tbsp Low-fat dahi (curd) (for sauce)
1/2 tsp Kasuri methi (dried fenugreek leaves)
1/2 tsp Black pepper (freshly ground)
1/4 tsp Haldi (turmeric powder) (for marinade)
1/2 tsp Red chili powder (adjust to taste)
to taste Salt
2 tsp Mustard oil (for shallow frying)
1 tbsp Fresh coriander (hara dhania, chopped for garnish) - optional

Instructions

1
Marinate the chicken breast with haldi, red chili powder, black pepper, and salt. Set aside for 10 minutes to absorb the flavors.
10 minutes
For deeper flavor, marinate overnight in the fridge.
2
Beat the egg in a shallow bowl. Place atta on a plate for dredging. Dip the marinated chicken in the egg, then coat evenly with atta.
3 minutes
Shake off excess flour for a crispier texture.
3
Heat 1 tsp mustard oil on a tawa over medium flame. Shallow fry the chicken chop for 3-4 minutes on each side till golden brown and cooked through. Remove and set aside.
8 minutes
Press gently with a spatula for even browning.
4
In the same tawa, add remaining oil. Sauté onions and garlic till translucent. Add sliced mushrooms, sauté till they shrink and turn golden.
5 minutes
Add a pinch of salt to help mushrooms release water.

Why This Dish is Healthy

By using whole wheat atta for coating, shallow frying in mustard oil, and swapping heavy cream for dahi in the mushroom sauce, this recipe keeps the calorie and fat content low while maximizing nutrition. The inclusion of fresh mushrooms and lean chicken makes it ideal for lunch, especially for those managing weight, diabetes, or seeking high protein. The spices not only enhance flavor but also boost metabolism and digestion.

This Chicken Chop with Mushroom Sauce is high in lean protein, supporting muscle growth and satiety. The use of whole wheat atta adds dietary fiber and micronutrients like iron and magnesium. Mushrooms are rich in B-vitamins, antioxidants, and minerals such as selenium and potassium. The sauce, made with low-fat dahi, provides probiotics and calcium for gut and bone health. With minimal oil and no refined flour, this dish is lower in calories and saturated fat compared to typical fried versions.

Pro Tips

💡Tip 1: Pound chicken evenly for uniform cooking and tenderness.
💡Tip 2: Use fresh mushrooms for best flavor and texture in the sauce.
💡Tip 3: Whisk dahi thoroughly before adding to prevent curdling in the sauce.

Storage & Serving

Store leftover chicken chops and mushroom sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Avoid freezing to maintain texture.

Best served: Lunch