Chicken in Mushroom Gravy|Spicy Chicken Mushroom Chili

Chicken Mushroom Chili

Mushrooms are incredibly versatile. In fact, I absolutely love mushrooms, they are one of my favorite, rich in anti-oxidants, vitamins and protein but above all they are mind-blowing-ly delicious and yummy if cooked accordingly, Mushrooms can literally replace the chicken on your plate and still provide you the same nutrients and taste that you’re looking for in your food . But are mushrooms a vegetable? No, they are a type of fungi, relax, they are still edible and you can have them without getting food-poisoning. Although they are basically classified as vegetables but technically mushrooms aren’t plants, so they aren’t classified as either fruits or vegetables. Phew…

Chicken Mushroom Chili

Chicken with mushroom gravy is a very simple, straight-forward and delicious recipe with minimal ingredients you can cook on such lazy weekends and have an absolute clean break from Indian food recipes while keeping your health and taste on priority. This recipe is somewhat cooked like Chili Chicken but with a delicious twist of button mushrooms in it. Freshly brought button mushrooms are simply fried and tossed in a thick rich and spicy sauce with marinated boneless chicken and stirred in an Indo-Chinese style recipe only to give you that perfectly balanced combo flavor of chicken and mushroom together, so delicious that you will lick your fingers clean.

Chicken Mushroom Chili

Cooking time: 20-25 minutes

Course: Main

Taste: Sweet and Spicy

Main Ingredients


Boneless Chicken500 gm
Button Mushrooms1 large bowl
Baby Corns (optional)1 small bowl
Onions 2
Green Capsicum (Sliced)1 large
Ginger Shreds1 tbsp
Garlic Shreds1 tbsp
Green Chilies chopped diagonally1
Black Peppercorns Crushed1 tsp
Red Chili Sauce3 tbsp
Green Chili Sauce3 tbsp
Soy Sauce3 tbsp
Veeba Sweet Chili Oregano Sauce
Alternate : Red Tomato Sauce
3 tbsp
Kashmiri Red Chili Powder (Optional-to add color)1 tbsp
Corn Starch1 tbsp + water
Salt As Per Taste
Sugar1 tbsp
Scallions choppedFor Garnish
*tbsp-tablespoon; tsp-teaspoon*

Full Marination Ingredients :

Boneless Chicken500 gm
White Vinegar 1 tbsp
Soy Sauce2-3 tbsp
Red Chili Sauce1 tbsp
Ginger Shreds1 tbsp
Garlic Shreds1 tbsp
Black Peppercorns1 tsp
Corn Starch1 tbsp
Salt1 tbsp

How To Marinade:

  • Add boneless chicken in a bowl, pour 2-3 tbsp soy sauce, red chili sauce, ginger shreds, garlic shreds, black peppercorns, corn starch, white vinegar, salt and egg as per the quantity mentioned above. Mix well with the chicken. Refrigerate to Marinate for 30 minutes.
Mix and Marinade
  • Preheat oven to 200˚ C. Grease the baking tray with some butter and put the marinated chicken over tray.
  • Put the plate/tray in the preheated oven and bake for 7-8 minutes. Once done,keep it aside
  • In a non-stick pan, heat oil, add chopped mushrooms and baby corns, fry them till the water seeps out of the mushrooms over a high flame for 7-8 minutes, stir them till it gets rid of all that liquid/water, and the mushrooms are nice brown in color. Once done, keep it aside.

Marination of the chicken adds extra flavor and balance taste to the whole recipe over all. Also baking them instead of frying the chicken in the oil is more healthier, less time consuming and makes the chicken very soft and tender compared to frying them in deep oil before cooking.


How To Cook :

  • Step 1 : In a non-stick pan, heat oil, add ginger-garlic paste/shreds, chopped green chilies, saute over a medium-high flame for 2-3 minutes till it changes color and a nice aroma reaches your nose.
  • Step 2 : Add onions and saute over a high flame, add salt as per taste, mix well and cook till the onions are translucent.
  • Step 3 : Add the fried mushrooms and baby corns over the onions, mix well over a high flame.
  • Step 4 : Add the baked chickens over the ingredients in the pan. Mix well with the onions and saute over a high flame.
  • Step 5 : Sprinkle 1/2 tsp crushed black peppercorns, pour 3 tbsp soy sauce, green chili sauce, red chili sauce, (Veeba) Sweet Chili Oregano Sauce (you can use Red Tomato sauce as an alternative). Mix well and saute the gravy over a high flame for 4-5 minutes.
  • Step 6 : Add green capsicum over the ingredients, mix well and cover the pan. Cook for 7-8 minutes over a high flame. Stir in between.
  • Step 7 : In a small bowl, add 1 tbsp corn starch and water, mix well and pour the corn starch slurry in to the gravy. This makes the gravy thick and consistent.
  • Step 8 : Stir the ingredients for another 5-6 minutes more over a high flame. Check for salt. Garnish with chopped Scallions (spring onion greens), turn off the flame. Serve hot with roti or chapatti.

Pro Tip – Sprinkle 1 tbsp (colored and less spicy) Kashmiri Red Chili Powder to add color to the gravy.


We were running out of scallions to garnish our ‘Chicken Mushroom Chili’ this time so please make sure that you do stock them up before cooking this delicious ‘Chicken Mushroom Chili’ recipe because adding scallions at the end completes the whole recipe and makes it perfectly delicious.

Chicken Mushroom Chili Serve hot with Roti

The best part about this whole recipe is its minimum ingredient requirements, so go ahead and try this scrumptious recipe at you home and let me know your views in the comment section below.

Chicken Mushroom Chili

If you liked my today’s recipe on “Spicy Chicken Mushroom Chili” feel free to like, comment, share and subscribe also, keep on following my blog to learn more about such easy and authentic food recipes at home. Stay Safe, Stay Healthy!

Chicken Mushroom Chili

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2 Comments Add yours

    1. BonGappétit says:

      Thank you so much 🙂

      Liked by 1 person

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