Chicken Shakriya with Mushrooms and Tahini Sauce

Ingredients

• 1.5 kg yogurt
• 1.5 cups tahini
• lemon juice
• 1 kg chicken cutlets
• 3 tablespoons cornstarch
• 4 cloves garlic
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground cardamom
• 1 tablespoon chicken seasoning
• 1/2 teaspoon ginger
• 10 mushrooms mushrooms
• salt
• a little oil Mazola oil
• for boiling water
• a little broth chicken cooking broth
• a pinch fried pine nuts

Instructions

1. Roughly chop the mushrooms on a cutting board. If a mushroom is large, cut it into halves or more pieces, depending on its size, in the prep bowl.
2. Heat a frying pan over high heat, then add a little Mazola oil and place the chicken cutlets in the pan until they heat through and take on color.
3. Stir the chicken cutlets in the pan over high heat until they release their liquid and develop a nice color.
4. Add the chicken seasoning, ginger, and white pepper to the chicken cutlets in the pan and mix them together.
5. Cover the chicken in the pot or deep pan with hot water, then boil it normally.
6. After the chicken cooking water comes to a boil in the pot, add the mushrooms to the pot and leave them to boil with the chicken.
7. Add a little more water to the chicken-boiling pot as needed until the mushrooms and chicken are covered, then leave them over medium heat until cooked.
8. Place the yogurt in a clean, completely dry pot while it is cold.
9. Add the cornstarch and salt to the cold yogurt in the pot, then whisk the mixture while cold.
10. Place the yogurt pot over slightly above medium heat, stirring continuously until the yogurt thickens.
11. When the yogurt thickens in the pot and reaches a cream-like consistency, reduce the heat, then turn off the pot temporarily.
12. In a separate bowl, combine a little chicken cooking broth with the garlic, salt, and lemon juice.
13. Add the tahini to the broth, garlic, and lemon mixture in a thin stream while stirring continuously.
14. If the tahini mixture in the bowl is thick, gradually add chicken cooking broth until it reaches the desired consistency.
15. Add the tahini mixture from the bowl to the yogurt pot over very low heat and stir.
16. If the mixture in the yogurt pot is thick, add chicken broth before adding the chicken until it reaches the desired viscosity.
17. Add the boiled chicken pieces and boiled mushrooms to the yogurt and tahini pot over very low heat.
18. Stir the shakriya mixture in the pot gently, then leave it to come to a gentle boil together.
19. Pour the shakriya into a serving dish while hot.
20. Optionally sprinkle a pinch of fried pine nuts over the serving dish as a garnish.