What if your pint-sized little one declared to not to have anything but Chicken! What if that creäture is only 2 years old and what if that little pumpkin has really strong taste bud! I don’t know about you but here “YOU” is actually me and that little creäture is no one but my 2 years old daughter Pasta! She had stomach problem last week and as prescribed by her Doctor Auntie she was having Masoor Daal er Jol ( Red Lentil Soup) and Aloo bhate ( Bong style Mashed Potato) with properly boiled rice for both Lunch and Dinner!
After tolerating this food torture for 7 days Pasta finally declared today “Mommmmmaaaa Chikuuuuu” with a loud and clear voice! She loves her portion of Chicken and called it Chiku affectionately. Though her stomach is perfectly fine but still worried momma called Doctor Auntie for her advice and got the permission to give Pasta a light Chicken Soup or Stew and Mom ended on typical Bengali Chicken Stew loaded with the flavor of veggies. What else! Pasta finished her dinner with ½ Roti and a small bowl full of health; Bengali Chicken Stew! Baby is happy and so the Mom is!
I have several times mentioned that I am born and raised in a joint family in Central Kolkata. This Bengali Chicken Stew is a family favorite. My Maa or Mamoni or Rangama used to prepare this for me and B (my cousin brother) after that my nieces M and A were also added to this list. The taste of the runny Chicken stew loaded with carrot, Potato, French bean, Onion etc. was nothing but heavenly. Till date, this Bengali Chicken Stew is prepared at our place and now generation Y has proudly taken our place!
I have already posted the recipe of Kerala Chicken Stew here but that tastes completely different from Bengali Chicken Stew. Stew is basically a comfort food irrespective of the region of origin! Bengali Chicken Stew is runny in nature and Coconut milk is not added to it alike The Kerala version. Bengali Chicken Stew is really a good food option for children and even who prefers to have light food with Chicken as part of the meal. I love Bengali Chicken Stew with Toasted Bread and so as hubby. In fact, he is nowadays preparing this Bengali Chicken Stew for himself as he is presently not in India.
Coming to the recipe of Bengali Chicken Stew, I add several veggies along with a dash of Butter and Pepper. I personally don’t like to add tomatoes to my Bengali Chicken Stew but if you like the flavor of tomatoes then just go for it. However, Pasta prefers Tomato. Other than that I add Potato, Raw Papaya, Onion, Carrot and French beans to this Stew. Rest is nothing but a super easy recipe! Believe me, it is actually easy!
Video Tutorial for Bengali Chicken Stew:Print
Bengali Chicken Stew is a runny chicken curry prepared along with lots of veggies and is treated as a true comfort food.
- Chicken: 500 g (Medium size pieces with bone)
- Potato: 1 (Big size)
- Onion: 1 (Big size)
- Carrot: 1 (Big size)
- Raw Papaya: 1 (Small)
- French bean: 8-10
- Tomato (optional): 1
- Ginger Paste: ½ teaspoon
- Garlic Paste: 1 teaspoon
- Crushed Black Pepper: ⅔ teaspoon (adjust per your taste)
- Turmeric Powder: 1 teaspoon
- Salt: as per Taste
- Lemon Juice: 2 tablespoon
- Cinnamon Stick: 2”
- Whole Clove: 3-4
- Whole Black Pepper: 8-10
- Bengali Garam Masala Powder: 1 teaspoon
- Refined Vegetable Oil: 1 tablespoon
- Butter: 1 tablespoon (Optional)
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2016/01/How-to-make-Bengali-Chicken-Stew-300x240.jpg"][/url]
- Thoroughly wash Chicken Pieces and marinade with lemon Juice, Turmeric Powder and ½ teaspoon of salt.
- Cut Potato, Carrot, Tomato and Raw Papaya in long strips (as shown in the picture) and Onion into big chunks.
- Now take a Pressure Cooker and heat 1 tablespoon of Refined Vegetable Oil properly and temper the oil with the whole spices (Cinnamon, Clove and Black Pepper).
- Add Chopped Onions and Ginger Garlic paste and saute for 1 minute.
- Now add Marinated Chicken Pieces along with the veggies to the tempering and mix properly using a spatula.
- Add Salt as per your taste and Pepper Powder to the chicken and give it a mix.
- Now cook for 2-3 minutes and stir continuously.
- Add sufficient Water to the mixture. Water should cover the Chicken veggie mix thoroughly.
- Cover the cooker with the lid and put the Pressure Cooker weight and start cooking in medium flame till 3 whistles come from the Cooker.
- Switch the flame off and open the lid when the pressure down completely and you will feel the aroma of amazing Bengali Chicken Stew!
- Now add Garam Masala Powder and Butter to the Stew and give it a proper mix. Adding Butter is completely optional but gives superb taste to the Stew.
In Case you are not available with a Pressure Cooker, use a heavy bottom an with a lid to cook Bengali Chicken Stew.
In case, Pan is chosen for cooking extra water needs to be added.
- Category: Chicken, Side
- Cuisine: Bengali
To Serve Bengali Chicken Stew!
Serve this Healthy Bengali Chicken Stew either with Toasted Bread or Roti or Rice.
Have you tried the Bengali Chicken Stew Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.