Recipe Description

Want to learn how to cook Chicken Stew in Indian Style.

Ingredient                                                      Quantity

Chicken                                                            1 kg

Oil                                                                    1 tbsp

Ginger sliced                                                    1 inch piece

Garlic crushed                                                  8-10 cloves

Bay leaves                                                        3 no.

Black pepper                                                    1 tbsp

Cloves                                                               4-5 no.

Onion cubes                                                     1 no. (Medium)

Potato cubes                                                    1 no. (Small)

White pumpkin cubes                                      1 cup (200 gm.)

Red pumpkin cubes                                          1 cup (200 gm.)

Carrot cubes                                                    ½ cup

Cauliflower florets                                           1 no. (Small)

Salt                                                                   to taste

Turmeric powder                                              ½ tsp

Red chilli powder                                             1 tsp

French beans                                                    4 to 5 no.

Water                                                               as required

 

Method:

1. First blanch the chicken in hot water to remove the impurities and dirt, strain and keep it aside.
2. In a deep kadai heat oil and add ginger, garlic, bay leaves, black pepper corn, and cloves, sauté until garlic turns slightly brown.
3. Now add onions, potatoes, white and red pumpkin, carrots, cauliflower florets and salt and cook it for 5 mins.
4. After 5 mins add in the chicken, turmeric powder, red chilli powder, French beans and mix it nicely over a medium high heat.
5. Cover the chicken with water and cook it covered for 25 to 30 mins.
6. Serve the dish once the vegetable gets little mushy and chicken flesh starts to leave the bones.
7. Garnish it with fresh coriander and serve hot with buns.