A hearty, flavourful North Indian-style stew.
With parents hailing from Punjab and Rajasthan, growing up, our Head of Research and Development-walla, Chef Rishi Anand had access to the flavourful foods from both states. “One of the reasons I am a chef today is because of my mum’s food and my dad’s love for food. Both of them loved to cook and, importantly, they loved to feed mouth-watering dishes to those around them”, he says.
Although a vast array of food came out of his family kitchen every day, he recounts his all-time favourite as his mother’s Rajasthani-style Chicken Stew. “When you hear Chicken Stew, you instantly think about South India and coconut milk and curry leaves. However, my mother’s stew is different. It’s a reflection of how people from parts of North India make this dish.” It’s rustic, homely, simple and pot-full of flavour.
4–5 tbsp cooking oil
1 tsp coriander seeds, lightly crushed
½ tsp whole cumin
5 black peppercorn
2 bay leaf
1 black cardamom
Small stick of cinnamon
3–4 whole dry red chillies
350g red onion, roughly chopped
10 garlic cloves, crushed or chopped
50g ginger, julienned
½ –1 tsp deggi mirch chilli powder
½ tsp turmeric powder
1 tbsp garam masala powder
450g tomatoes, roughly chopped
1kg bone-in chicken, cut into small pieces (can use boneless chicken thighs, if preferred)
100g natural yoghurt
3–5 fresh green chillies (add depending on level of spice)
Coriander leaves, roughly chopped
- Heat the oil in a karahi, or another heavy-bottom pan, at medium heat.
- Add the cloves, coriander seeds, whole cumin, black peppercorn, bay leaf, black cardamom, cinnamon and dry red chillies. Cook until it starts to crackle.
- Add the onions, garlic and ginger and cook until light brown.
- Add the chilli powder, turmeric powder and garam masala and cook for 2–3 minutes.
- Add the tomatoes and cook until the spices leave the oil in the pan.
- Mix the chicken together with the yoghurt and then add it to the pan along with the fresh green chillies.
- Stir nicely to mix with the masala and bhuno (cook on medium–high while stirring continuously) until the chicken is nicely seared.
- Turn the heat down to medium and keep stirring until the chicken is nicely cooked and covered with the spices.
- Garnish with chopped coriander before serving with buttery naan, chapati or rice.