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Mushrooms, Cut To Look Like Chicken

  • Author: My adaptation of a recipe by Sanjeev Kapoor
  • Total Time: 30 minutes
  • Yield: 4 1x


A fast, easy and economical vegetarian treat for a Meatless Monday any day of the week.


  • 1 lb of white mushrooms quartered
  • 8 whole cloves
  • 1/2 tsp of fennel seed
  • 1 1/2 Tbs of coriander seed
  • 1 small cinnamon stick
  • 2 pieces of star anise
  • 1/4 tsp of mace
  • 4 dried red chilies broken into pieces
  • 1/4 tsp of ground nutmeg
  • 1/2 tsp of cumin seed
  • 1 or 2 large shallots
  • 3 red onions
  • 2 Tbs of vegetable oil
  • 1 Tbs of white poppy seeds
  • 1 1/2 tsp of salt
  • 1 Tbs of tamarind pulp (or lemon juice)
  • 10 whole peppercorns
  • 1 cup grated dried unsweetened coconut
  • water
  • cilantro


  1. Dry roast the cloves, cumin seed, coriander seed, star anise, chilies, mace, peppercorns, fennel seed and poppy seeds in a small skillet.
  2. When the spices start to get fragrant, toss in coconut and toast that too until it starts to brown.
  3. Take it off the stove and let the spices cool.
  4. Put the spices and coconut in a small blender or food processor with 2 chopped shallots and 1 cup of water.
  5. Blend it until it’s a smooth paste.
  6. Set it aside.
  7. In a skillet or kadhai heat 2 Tbs of vegetable oil.
  8. When the oil is hot add 3 chopped red onions.
  9. Saute them until they brown.
  10. Add in the quartered mushrooms and salt, stir well.
  11. Add in the spice paste mix well.
  12. Add 1/2 cup of water and the tamarind pulp or lemon juice.
  13. Simmer everything together for about 5 minutes or so until the mushrooms are cooked through.
  14. Sprinkle a bit of chopped fresh cilantro over the top and serve.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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