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Pakistani-style Chicken and White Button MUSHROO Casserole

Pakistani-style Chicken and White Button MUSHROO Casserole


You are invited to a gastronomic adventure that combines the hearty casserole with the exotic tastes of Pakistan. Our Chicken and White Button MUSHROO Casserole is a delightful fusion of aromatic spices, tender chicken, and earthy mushrooms; all brought together in a creamy symphony of flavors.

  • Author:Mushroo
  • Prep Time:30 minutes
  • Cook Time:40 minutes
  • Total Time:1 hour 10 minutes


  1. Ingredients:
    • 500g boneless chicken, cut into bite-sized pieces
    • 200g white button mushrooms, sliced
    • 1 cup yogurt
    • 1 cup cream
    • 1 large onion, finely chopped
    • 2 tomatoes, chopped
    • 2 tablespoons ginger-garlic paste
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon red chili (adjust to taste)
    • 1/2 teaspoon garam masala
    • Salt to taste
    • 2 tablespoons cooking oil
    • Fresh coriander leaves for garnish
  2. For the Marinade:
    • 1/2 cup yogurt
    • 1 tablespoon ginger-garlic paste
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • Salt to taste
  3. For the Topping:
    • 1 cup grated mozzarella cheese


  1. Marinate the Chicken:
    • Chicken pieces should be mixed in a bowl along with marinade ingredients. Cover and let it marinate for at least 30 minutes.
  2. Preheat the Oven:
    • It is recommended to preheat the oven to 180°C (350°F).
  3. Prepare the Sauce:
    • Sauté the oil in a skillet over medium heat. Sauté the chopped onions until they turn a golden brown color.
    • Once the raw scent goes, add the ginger-garlic paste and continue cooking for another minute.
    • Stir in chopped tomatoes, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Saute the tomatoes until they become tender and the oil begins to separate.
    • Sauté the mushrooms for a few more minutes, or until they release moisture, before adding the slices.
  4. Cook the Chicken:
    • Put the chicken in the pan after marinating it, and cook it until it browns evenly.
  5. Prepare the Casserole:
    • Whisk together the 1 cup yogurt and 1 cup of cream in a separate bowl. Add this mixture to the chicken and mushroom mixture and stir well.
    • Season to taste with salt and garam masala, then add. Just a few minutes at a simmer should do it.
  6. Assemble the Casserole:
    • Transfer the chicken/mushroom mixture to a baking dish. Sprinkle grated mozzarella cheese on top.
  7. Bake:
    • Put the dish in the preheated oven; make sure it bakes for at least 20 to 25 minutes so the cheese melts and bubbles.
  8. Garnish and Serve:
    • Remove from the oven, garnish with fresh coriander leaves, and serve hot. This casserole goes well with naan or steamed rice.


Enjoy your delicious Pakistani-style Chicken and White Button Mushroom Casserole!

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