Bengali Chicken Stew Recipe

Bengali Chicken Stew with Garden Herbs is a beloved dish that brings together the warmth of traditional Bengali cooking with the freshness of homegrown herbs. This dish is a lighter, more aromatic version of classic chicken curry, perfect for when you want something comforting yet not too heavy. It is an ideal meal for any time of the year, but especially comforting during cooler weather.

Unlike many rich and heavy curries, Bengali Chicken Stew is light and brothy, making it a perfect dish for those who prefer something less spicy and more subtle. The combination of garden-fresh herbs and tender chicken creates a delicate yet flavorful broth, enriched with the natural sweetness of carrots, potatoes, and other vegetables.

Ingredients You’ll Need

To make Bengali Chicken Stew with Garden Herbs, gather the following ingredients:

• 500g chicken (bone-in pieces, preferably drumsticks and thighs)
• 2 tablespoons mustard oil (or vegetable oil)
• 1 large onion (sliced thin)
• 2 cloves garlic (minced)
• ginger (minced)
• 2 green chilies (slit)
• 1 large potato (peeled and cubed)
• 1 carrot (sliced into rounds)
• 1 tomato (chopped)
• 1 bay leaf
• 2-3 whole cloves
• 1 cinnamon stick (1 inch)
• 2-3 green cardamom pods
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 4 cups water (or chicken broth)
• A handful of fresh garden herbs (such as cilantro, parsley, or mint)
• Juice of 1 lime (optional)

Step-by-Step Instructions

1. Prepare the Chicken

Begin by cleaning the chicken pieces and patting them dry with a paper towel. Season the chicken with a pinch of salt and turmeric powder, then set it aside while you prepare the other ingredients.

2. Sauté the Aromatics

Heat the mustard oil in a large pot over medium heat until it’s hot but not smoking. Add the bay leaf, cloves, cinnamon stick, and cardamom pods, and sauté for a minute until the spices release their aroma.

Next, add the sliced onions and cook them until they turn golden brown. Add the minced garlic, ginger, and green chilies, and sauté for another 2-3 minutes until fragrant.

3. Brown the Chicken

Add the seasoned chicken pieces to the pot, and brown them on all sides. This will take about 5-7 minutes. Browning the chicken helps to lock in the juices and adds depth to the stew.

4. Add the Vegetables and Spices

Once the chicken is browned, add the cubed potatoes, carrot slices, and chopped tomato to the pot. Stir everything together, and then add the cumin powder, a bit more turmeric powder, salt, and freshly ground black pepper. Cook for another 2-3 minutes to let the spices coat the vegetables and chicken.

5. Simmer the Stew

Pour in the water or chicken broth, and bring the stew to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 30-40 minutes. The chicken should be tender, and the vegetables should be cooked through but not mushy.

6. Add Fresh Herbs

Once the stew is ready, stir in the fresh garden herbs of your choice—cilantro, parsley, or mint work wonderfully. The herbs add a fresh, aromatic flavor to the dish. If you like a bit of tanginess, squeeze in the juice of one lime before serving.

7. Serve and Enjoy

Bengali Chicken Stew with Garden Herbs is best served hot, with a side of steamed rice or crusty bread. The light, flavorful broth and tender chicken make it a comforting dish that’s perfect for any meal.

Try making this dish at home and enjoy a taste of Bengali comfort cooking. It’s sure to become a family favorite, bringing warmth and satisfaction with every bowlful.