Hearty Chicken Stew with Cream

What Makes This Recipe So Great

This stew is warm and comforting, perfect for chilly days. The creamy broth adds richness while tender chicken and vegetables make it hearty and satisfying. It’s a great one-pot meal that feels like home.

Best Cooking Tips

- Brown the chicken well before simmering to add extra flavor.
- Use fresh herbs like thyme or rosemary to brighten the dish.
- Stir occasionally to prevent the cream from sticking or curdling.

Step 1

Combine the chicken with salt, pepper, Greek yogurt, ginger garlic paste, and a little oil. Give it a good stir, then let it marinate for at least 30 minutes, or up to an hour if you have time.

Step 2

While the chicken is marinating, blend the onion and green chilies into a smooth paste.

Step 3

Heat some oil in a wok or large pan, then add the peppercorns, cloves, cinnamon, star anise, and green cardamom. Let them sizzle for about 30 seconds to release their aroma.

Step 4

Add the onion and chili paste to the pan and cook it for 3-4 minutes until it softens and smells delicious. Then, add the marinated chicken and cook on medium-low heat for about 10 minutes.

Step 5

Pour in some water, cover the pan, and let it simmer for another 5-7 minutes so the chicken cooks through.

Step 6

While the chicken is simmering, blend the cashew nuts with milk until smooth. After the chicken has cooked, stir in the cashew paste and cream, mixing everything well.

Step 7

Let the stew cook for another 4-5 minutes to thicken up, then sprinkle fried onions on top and turn off the heat.

Step 8

Serve the stew hot, garnished with extra fried onions, lemon slices, and fresh coriander leaves for a fresh touch.

Serving Guide

Serve this stew with crusty bread or over a bed of mashed potatoes for a filling meal. A simple green salad or steamed vegetables make a nice, light side to balance the richness.

Freezing Tips

Let the stew cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream. It also freezes nicely for up to 2 months.