Chicken Stroganoff

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 3 spring onions cut into rings
  • 1 tbsp- chilli powder
  • 3 tbsp- Butter
  • 1 capsicum, cut into rings
  • 1 chicken (approx. 1.2 kg)
  • 5 oz- Tomato puree
  • 1 tbsp- Ketchup
  • 1 tsp- Chilli sauce
  • 1 tsp- Maida
  • 6 oz- Chicken stock
  • Ingredients for Potato Balls:
  • 8 oz- boiled, mashed potato
  • 1 tsp- butter
  • 2 tbsp- Milk
  • 1 tsp salt or to taste
  • 1 tbsp- Grated cheese
  • 6 tbsp- Liquid ghee for frying
  • 1egg, beaten with 1 tsp water
  • breadcrumbs
  • To serve:
  • 2 oz -Cream (optional), boiled peas, egg slices

How to Make Chicken Stroganoff

  • Brown the chicken in a pressure cooker in 2 tbsp of butter. Add 4 cups of water and cook till done. Debone and flake chicken, and save the stock (liquid). (Later, you can boil bones with scraps of veggies for stock for soup.) Melt 1 teaspoon of butter. Cover and cook spring onion rings and capsicum rings with chilli powder for 4 to 5 minutes. Mix maida in 2 tbsp of stock (not hot) and add to the cooked onions. Stir on low fire for 2 minutes.
  • Mix tomato puree, ketchup, and chilli sauce and add to onions. Add chicken pieces and 1 cup of chicken stock. Cook till sauce is thicker.
  • Cook on medium flame for 10 minutes with the lid closed.
  • Method for potato balls:
  • Mix mashed potato, 1 teaspoon of butter, milk, and salt, and cook for a bit. Add grated cheese. Take off fire; mix and mash. Form 1" balls.
  • Heat the ghee on a high flame.
  • Dip balls in egg and place in the plate of breadcrumbs; sprinkle more on top till coated. Do not handle or press the crumbs. Fry till light brown. To serve:
  • Heat chicken.
  • Add cream (optional). Take off fire.
  • Turn onto rice dish.
  • Decorate with peas and hard-boiled egg slices.