CHICKEN STEW

 

A comforting, aromatic Chicken Stew is wonderful for family meals—lightly spiced, rich with  with tender chicken 

Ingredients

For the Chicken

• Chicken: 500g (cut into bite-sized pieces)
• Ginger-Garlic Paste: 1 tablespoon
• Green Chillies: 2–3 (slit)
• Salt: To taste

For the Stew Base:

• Mustard Oil  : 4 tablespoons
• Whole Spices: 2 green cardamom pods, 3–4 cloves, 1-inch cinnamon stick, 5–6 peppercorns, and 1 bay leaf
• Onions: 4 medium (thinly sliced)
• Ginger & Garlic: 1 tablespoon (finely chopped or julienne
• Black Pepper Powder: 1/2 teaspoon (freshly crushed)
• Fresh curd : 2 tbsp
• 
  
• METHOD 

1. Sauté the whole spices and aromatics
   Heat mustard oil  in a heavy-bottomed pan . Add the whole spices (cardamom, cloves, cinnamon, peppercorns, and bay leaf) and let them crackle. Add the sliced onions and ginger, garlic 
2. Sauté on medium heat until the onions turn soft and translucent without browning.
3. Add the whole spices (cardamom, cloves, cinnamon, whole red chilly and bay leaf) and let them crackle
   Next, add the chicken pieces and sauté until the chicken changes color slightly.
4. Roast the whole coriander seeds, cumin seeds, whole pepper corn and Savitri and crushed and add into the chicken.
   Pour in the curd and season with a little more salt if needed. Cover the pan and let it simmer on medium-low heat until the chicken are completely tender (about 15 to 20 minutes.
5. 
   Lower the heat completely. 
6. sprinkle the freshly crushed black pepper. Stir gently. 
7. Turn off the heat.
8. Now garnish with coriander leaves and serve hot.