How to make Chicken In Quick Brown Sauce -

Chicken cooked in brown sauce with fresh vegetables.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Refined Flour

Cuisine : Fusion

Course : Main Course Chicken

For more recipes related to Chicken In Quick Brown Sauce checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Bhuna Masala Chana Kaleji Pepper Chilli Chicken With Honey Gavthi Sukha Chicken Chicken Chettinaad

Chicken In Quick Brown Sauce

Chicken In Quick Brown Sauce Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken In Quick Brown Sauce Recipe

  • Chicken 1 inch cubes 1

  • Refined Flour 1/2 cup

  • Onion 1 medium

  • Carrot 2 medium

  • Celery 2 stalks

  • Mushroom 7-8 medium

  • Green capsicum 1 medium

  • Black peppercorns 5-6

  • Chicken bones 1

  • Oil 4 tablespoons

  • Bay leaves 2

  • Chicken stock 5 cups

  • Tomato puree 2 tablespoons

  • Salt to taste

  • White pepper powder 1 teaspoon


Step 1

Clean and wash chicken. Pat dry, roll in seasoned flour. Dust off excess flour and keep aside. Peel, wash and slice onion. Peel, wash and chop carrots. Wash and chop celery sticks. Clean, wash and slice mushrooms. Wash, deseed and cut capsicum into julienne. Crush peppercorns coarsely.

Step 2

Heat two tablespoons of oil in a pan, add chicken bones and sauté on high heat for a minute. Add bay leaves, onion, carrots, half of the peppercorns and celery to the chicken bones. Mix, cover and cook on reduced heat. In another pan heat the remaining oil. Add chicken pieces and sauté till golden brown.

Step 3

Turn over and cook till the other side also gets golden brown. Drain and keep aside. Retain the remaining oil in the pan. Add chicken stock to the chicken bones mixture and continue cooking. Add tomato puree and mix well. Season with salt and white pepper powder. Cook on high heat till you get the desired consistency. In the oil in which the chicken pieces were cooked, add mushrooms and sauté. Strain the sauce over the sautéed mushrooms and cook on high heat. Add fried chicken pieces and let it cook for two to three minutes. Add remaining crushed peppercorns, cover and cook till the sauce is reduced slightly. Add capsicum julienne and mix well.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.