Chicken Stew


A delicious Chicken Stew with Indian Spices served with steamed rice makes it a complete and comforting meal. I made it on yesterday and it was a big hit. If you are a chicken lover then this one you are going to love it. It is not too much spicy and perfect for this season when autumn is around the corner or may be at some parts of the world it has already arrived. It is a complete meal in itself and completely soothing. If you want to eat something light on stomach yet delicious and flavourful then you should try any kind of chicken stew. As I am from India, there are large variety and methods of preparing chicken stew. As different region has there own recipe. 

Though Chicken stew is a slow cooker recipe, but yesterday I was running out of time so I prepared it in my pressure pan. And it came out pretty good. This is my mother's recipe which I often prepare with lots of vegetables but this time I chose to prepare only with potatoes. The spices used in this recipe is quite simple and are mostly available in your kitchen. Though it is my mother's recipe but as I like to experiment and like to develop new recipes, I gave a small addition to it and it was fried onion paste which gave body and texture to the gravy. Firstly, I marinated the chicken pieces with some ginger garlic paste, yoghurt and some dry spices, then I sautéed the onions, added the marinated chicken, onion paste, diced potatoes and water pressure cooked it to 2-3 whistles and its done. So easy and simple. This is again one of my cheat recipe.

As chicken is high on protein, and helps in body building. If this dish is served with steamed rice, it will be a complete meal in itself. However if you are on diet you can completely skip the brown onion paste and add any vegetables of your choice. People who are now ketone diet. This recipe which be of great help to them.

Here is my complete recipe in detail:-

 Preparation Time:- 20 minutes 
 Cooking Time:- 30 minutes
 Total Time:- 50 minutes

Number of Servings:-4-5 persons

1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125 ml 
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml

* Chicken ( Curry Cut):- 800 grams
* Potato:- 1 large (roughly diced)
* Yoghurt:- 2 tablespoon
* Fried Onion Paste:- 2 tablespoon
* Onions:- 2 medium (finely chopped)
* Ginger Garlic:- 2 tablespoon
* Turmeric Powder:- 1 teaspoon
* Meat Masala:- 2 tablespoon
* Garam Masala:- 1 teaspoon
* Kashmiri Red Chilli powder:- 1 teaspoon 
* Cinnamon Stick:- 1
* Bay leaf:- 1
* Salt:- 1 teaspoon
* Vegetable Oil:- 1 tablespoon
* Water:- 1 1/4 cups


1) Wash and drain the chicken pieces, take a bowl and add the washed chicken pieces to it, add ginger garlic paste, yoghurt, meat masala and turmeric powder and Kashmiri chilli powder. Give it a good massage and keep it aside for marinate. (Not much time of marination is required for this recipe.)

2. Heat some oil in a pressure pan. Once heated add bay leaf and cinnamon stick to it. Sauté for 30 seconds and add the chopped onions to it. Cook for 1-2 minutes over a medium heat or till the onions are translucent. Add the marinated chicken pieces to the pressure pan. Sauté for 3-5 minutes over a high heat till all the masala and onions comes together.

3. Add the fried onion paste and mix well. Again cook for 3-4 minutes over medium high heat. At this point add salt to taste. Go low on salt as you can adjust after adding water.  Add the diced potatoes to the chicken and sauté for 1-2 minutes or till all the masalas coat the potato pieces well. (For fried onions refer notes).

4. Add 11/4 cups of water to the pan. if you want more watery, you can add 1/4 cup of water more to the chicken. Add the garam masala to it. mix well. At this point check for seasoning and adjust according. Put the lid of the pressure pan/cooker and cook till 2-3 whistles over a medium heat. (Every pressure pan is different so cook accordingly. Mine took 2-3 whistles to cook the chicken. However it also depends upon the quality of the chicken.) 

5. After 2-3 whistles, switch off the heat and wait till the pressure goes down. It will take approximately 10 minutes. Once done, open the lid and stir every thing well. Add coriander leaves and voila your mouth watering chicken stew is ready to be served.


* To prepare fried onion paste, heat 1-2 tablespoon of oil add 2 medium sized thinly sliced onions to it, sauté them over medium heat till the onions are turned golden brown or it starts caramelising. It should take 2-3 minutes. Take it out in a blender and with some some grind it into a fine paste. Your onion paste is ready to be served. If you want you can deep fry the onions also. Its completely your choice.

* You can add any vegetables of your choice like carrot, raw papaya, zucchini etc.

 People living outside India, and not aware of Meat masala and all the Indian spices you will mostly get all of them in the Indian stores near your place. 

Serving Tip:- Enjoy your chicken stew with steamed rice or any type of bread of your choice.


Nutrition Facts of the recipe:-

Do try my recipe and leave for comments below. Till then Happy Cooking.!

Creative Commons License by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License