World Cuisine (Russia) : Chicken Stroganoff with Honey Glazed Carrots

There are so many things that constantly become a part of our nostalgia with every passing day. We are often so engaged in those bitter-sweet moments that we remain completely unaware of its passing. As I am writing this post I remember a time when life was all about impromptu things. One or two free classes definitely ended up in a movie or eating out at a nearby place. On numerous occasions, the crazy group of six to eight friends were loud enough to be almost thrown out of the restaurant. Well luckily that didn't happen, however we got some polite requests from the restaurant staff to be a little softer, but we hardly cared.
It was on one such day that we ordered stroganoff from the menu, and this creamy goodness became an immediate favourite. I did not bother to inquire more about it until recently when I decided to cook it. It is generally placed under the continental section of a menu, but I didn't imagine it to be something from Russia. At home I serve this dish with some honey glazed carrots on the side, but you can always do without it. I enjoy this recipe every time I have it, because its simplicity takes me back to those silly jokes and unending laughter. Hope you will like it too.

Chicken Stroganoff with Honey Glazed Carrots 

For Chicken Stroganoff


Chicken (boneless): 1/2 lb or 250 gms
Button mushrooms (chopped): 6 to 8
Onions (chopped): 1/2 cup
Butter: 2 tbsp
Garlic (minced): 1 tbsp
Red chilli flakes: 2 tsp
Soy sauce: 1 1/2 tbsp
Alfredo sauce: 3 tbsp (some recipes also use sour cream instead)
Black pepper powder: 2 tsp
Parsley (chopped): 1/4 cup
Salt to taste


Blanch the mushrooms and save the liquid after blanching.

Cut the chicken into strips. In a hot pan add the butter, red chilli flakes and minced garlic.

When the garlic starts to brown add the chicken pieces. Remove the chicken pieces when you get a nice sear on them all over.

In the same pan add the onions and the mushrooms. (Add a little more butter if needed). Saute for a couple of minutes.

When the onions soften add the liquid which you saved after blanching (about 1 1/2 cup). Bring it to a boil.

Add the chicken pieces in it.

Then add soy sauce and Alfredo sauce. Mix it well. Add salt to taste. Let it simmer for about ten minutes.

When the gravy turns creamy add the black pepper powder and chopped parsley and give it a mix. Turn off the heat.

Serve it over steamed rice or pasta.

For Honey Glazed Carrots


Carrots (thinly sliced): 3
Honey: 2 tbsp
Lime juice: 2 tsp
Black pepper powder: 1 tsp
Salt to taste


Add the sliced carrots in a hot pan. Add a little salt. Cover the pan and let the carrots sweat for a couple of minutes.Uncover and add the lime juice, honey and black pepper powder. Again cover and cook for about three minutes.

Serve it on the side with the stroganoff.

Photographs by Swakshar Ghosh.


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