Thursday, 21 August 2014

Chicken Stew

A Hearty bowl of chicken stew with tender chicken pieces. Perfect accompaniment for breads, Indian flat breads, Dosa, Appam.



To Marinate the Chicken - Marinate for an hour

  I used skinless , bone in Chicken pieces
  • 500 Grams Chicken
  • 1 Teaspoon Freshly ground black pepper
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Ginger Garlic Paste
  • 1/2 Cup Plain Natural Yogurt / Curd
  • 1/2 Teaspoon Salt

For the Stew

  • 2 Tablespoon Vegetable Oil
  • 2 Bay Leaves
  • 2 Green Chillies
  • 2 Medium Sized Onions chopped finely
  • 1 Tablespoon Ginger Garlic Paste
  • 1 Tablespoon Cashew Nuts Paste ( soak 10 Cashew nuts in 2 tablespoons of warm water for 10 minutes and grind it to fine paste)
  • 1/4 Cup Fresh Cream
  • 2 Tablespoon Chopped cilantro leaves


1. Clean and wash chicken pieces. Marinate the chicken along with the list of ingredients listed under 'To Marinate the chicken' at least for an hour



2. In a pan, heat oil. When the oil is hot, add bay leaf and slit green chillies and fry for few seconds


3. Add onions and fry until the onions are translucent


4. Then add ginger Garlic paste and fry until the raw smell of the paste is gone



5. Add the marinated chicken pieces and fry on high flame for 5 minutes ,  stirring intermittently


6. Add 1 cup water and salt to taste and let the chicken cook

7. When the chicken pieces are half way cooked through, add cashew nuts paste and give it a stir


8. Add more water if the water has evaporated at this stage

9. When the chicken is completely cooked through, add fresh cream and chopped cilantro leaves and cook for 2 more minutes


10. Switch off the flame and serve this chicken stew hot with flat breads or Dosa or Appam

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