Monday, June 14, 2010

Chicken Stew

Here is some desi style chicken stew with lots of onions cooked in yogurt with some red dried chilli. This stuff tastes really good with some tandoor bought parathas. The best thing about Pakistani recipes is the flexibility of the recipe. You can adjust almost everything to your taste.

You can use a couple of days old yogurt in the recipe and it would impart a slightly tangy taste to the dish. I used more yogurt than required because if I didn't, the remaining yogurt would have gone more than couple of days old (shhh).  You can add red chilli powder or you can crush dry red chillies to have a spicier stew. I don't like black cardamom, so I used just one, again you can adjust to your taste.

I don't usually weigh meat, rather I count the number of pieces and then adjust the spices. This recipe can also be adjusted for mutton.



6 pieces of chicken (it would be around 300 - 350 grams)
3/4 cup yogurt
4-5 medium large onions , sliced
7-8 dry red chilli
3-4 peppercorns
1 cm cinnamon
3-4 cloves
3/4 tsp cumin
1 black cardamom
Salt, to taste
3 tbsp oil

Put all ingredients in a pan and place the pan over high heat. When water is released from yogurt and starts to boil, reduce heat and cook covered for 15 - 20 minutes or until chicken is tender. Ideally there should be no liquidy gravy in the dish, so if there is any, increase heat and thicken to your desire. Serve with chapatis or tandoori parathas.

Happy Cooking!!!

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