Chicken Stew

Preparing vegetables & Spices

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- Peel carrots, papaya and potatoes
- Cut and wash the vegetables
- Coarse Grind 1.5 tsp black pepper
- Crush together 1/6 mace petal, 8 pcs white pepper, 8 pcs black pepper, 1/6 tsp shah jeera to make the special masala powder

Pepare vegetable paste

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- Heat 1.5 cups water on low-medium flame
- Add 75 g sliced onions
- Add 1 inch ginger piece & 8 garlic pods
[Boil for 15 mins on low-medium flame]
- Strain water
- Add 3 tbsp water & make a paste of the boiled ingredients

Pepare Chicken Stock

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- Wash the chicken legs thoroughly
- Add 6 cups water in a kadai, put the legs in it
- Add 6 cloves, 6 black pepper, 2 green cardamoms and small piece of cinnamon
- Add 10 pods of garlic
- Add 50 g sliced onions
- Add 1 tsp ginger paste
- Add 2 tsp salt
[Mix and cook on low-medium flame for 25 mins]
- Stop cooking
- Separate chicken legs
- Strain & collect the chicken stock

Main Cooking

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- Put kadai on low-medium flame
- Add 2.5 tbsp refined oil
- Add 1 tbsp butter
- When butter melts, add 4 green cardamoms, 8 black pepper, 6 cloves & small cinnamon
[Fry for 50 - 60 seconds]
- Add the prepared vegetable paste
[Fry for 1 minute]
- Add potatoes, carrots and onions
- Add 1 tsp salt
- Add 1 tsp prepared balck pepper powder
[Saute for 2 minutes, and then cover and cook for 5 minutes]
- Stir slightly and add papaya & beans
[Saute for 1.5 minutes]
- Add 1/2 cup chicken stock
[Cover & cook for 10 minutes]
- Add the boiled chicken legs & saute for 2 minutes
- Add the remaining chicken stock
- Add the prepared special masala powder
- Add 1 tsp sugar & mix
[Cover & cook for 15 minutes]

Prepare milk

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- Take 1 cup raw milk
- Add 2 tbsp cornflour to it
[Mix the flour in milk]

Final cooking

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- Add the prepared milk the kadai
[Boil for 4 - 5 minutes]
- Stir time to time
The chicken stew is now ready. Garnish little black pepper power and little butter. Serve hot!

Slow cooking gives result for this recipe