Empty My Fridge
Polet au Tarragon
Ingredients
- Chicken thigh500 g
- Kali mirch crushed1 ½ tsp
- Saltto taste
- Lal mirch crushed½ tsp
- Chicken stock · powder¼ tsp + 1 cup
- Olive oil3 tbsp
- Lehsan finely chopped3 cloves
- Mushroom · sliced130 g
- Pyaz sliced1
- Cream½ cups
- Mustard · paste½ tbsp
- Mixed herb½ tbsp
- Tarragon1 tbsp
- Chawal cooked
- Mayonnaise
Instructions
- In a frying pan, add the chicken, black pepper, pink salt, crushed red chilli, chicken powder, olive oil and garlic, and rub everything in evenly.
- Cook over medium heat, turning, until light golden on both sides, about 2 to 3 minutes per side. Set the chicken aside.
- In the same pan, add olive oil and sliced mushrooms, mix and sauté for 2 to 3 minutes.
- Add the sliced onion and sauté for 2 minutes.
- Turn off the heat. Add the cream, mustard paste, mixed herbs, crushed black pepper, fresh tarragon and chicken stock. Turn the heat back on, mix well and cook on low for 1 minute.
- Add the chicken pieces and bring to a boil. Turn them over, cover and cook on low for 4 to 5 minutes, then cook on high heat until the sauce thickens.
Summarized from Food Fusion's video. Watch it for the details.
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