THE RECIPE JOURNAL · Main Course
Velvety Chicken Stew Recipe
This comforting chicken stew is perfect for cozy nights, offering tender pieces of chicken simmered in a rich, creamy sauce. It’s easy to make and sure to warm you up from the inside out.
FROM THE KITCHEN • Velvety Chicken Stew Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
RECIPE VIDEO
Watch how it's made
01
Step 1
Start by mixing the chicken with salt, pepper, Greek yogurt, ginger garlic paste, and a little oil. Let it marinate for at least 30 minutes, or up to an hour if you have time.
02
Step 2
While the chicken is marinating, blend the onion and green chilies into a smooth paste.
03
Step 3
Heat some oil in a wok or large pan, then add the peppercorns, cloves, cinnamon, star anise, and green cardamom. Let the spices sizzle for about 30 seconds to release their aroma.
04
Step 4
Add the onion and chili paste to the pan and cook for 3-4 minutes until it thickens a bit. Then, add the marinated chicken and cook on medium-low heat for about 10 minutes.
05
Step 5
Pour in some water, cover the pan, and let it simmer for 5-7 minutes until the chicken is tender.
06
Step 6
While that’s cooking, blend the cashew nuts with milk until smooth. Stir this cashew paste and some cream into the chicken, then cook for another 4-5 minutes.
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Step 7
Sprinkle fried onions on top, turn off the heat, and let it sit for a minute.
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Step 8
Serve hot, garnished with extra fried onions, lemon slices, and fresh coriander leaves. Enjoy!
Why you’ll love it
This dish is perfect for cozy nights when you want something warm and comforting. The chicken turns tender and juicy, while the sauce is rich and smooth, making every bite satisfying. It’s a great way to enjoy a hearty meal without too much fuss.
How to serve
Serve this stew over creamy mashed potatoes or buttered noodles for a complete meal. A side of crusty bread is great for soaking up the sauce. Pair it with a simple green salad to add freshness to the plate.
Storage & leftovers
Let the stew cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days. You can also freeze leftovers for up to 2 months—just thaw overnight in the fridge before reheating gently on the stove.
