Indian

Kolkata-Style Homemade Chicken Stew Recipe

Were you craving a hearty and flavorful stew with a unique twist? Look no further than Kolkata Chicken Stew! This Bengali dish simmers tender chicken with aromatic spices, vibrant vegetables, and a touch of green papaya for a delightful surprise.

The green papaya adds a subtle sweetness and a distinct texture, making this stew a true standout. Ready to experience the magic of Kolkata in your own kitchen? Dive into this easy-to-follow recipe for a comforting and soul-warming meal.

Ingredients

Chicken

1 kg of bone-in chicken pieces, cut into medium-sized pieces.

Vegetables
- 2 large onions, thinly sliced
- 1/2 green papaya, peeled and cut into large chunks (about 2-inch pieces)
- 2-3 potatoes, peeled and cut into halves or quarters (depending on size)
- 2-3 carrots, peeled and cut into large pieces (about 2-inch lengths)

Aromatics
- 1.5 tsp ginger paste
- 1 tsp garlic paste

Whole Spices
- 10 black peppercorns
- 3 green cardamoms
- 4 cloves
- 1/2-inch cinnamon stick

Other Ingredients
- 1.5 tsp all-purpose flour
- 1/2 tsp sugar (optional)
- 2 tsp vegetable oil
- 1 tbsp butter
- Salt to taste
- 1 cup chicken stock (optional)
- 2 tbsp lemon juice

Instructions

Marinate the Chicken

Wash the chicken pieces and pat them dry. In a bowl, toss the chicken with salt, ginger paste, and garlic paste. Set aside for 30 minutes to allow the flavors to develop.

Prepare the Vegetables

While the chicken marinates, peel and chop the vegetables as directed.

Temper the Spices

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the whole spices (black peppercorns, cardamom, cloves, and cinnamon stick) and let them sizzle for a few seconds until fragrant.

Saute the Aromatics

Add the sliced onions and cook until softened and translucent, about 5 minutes.

Brown the Chicken

Add the marinated chicken pieces and cook, stirring occasionally, for 5-7 minutes until browned on all sides.

Introduce the Vegetables

Add the chopped vegetables (papaya, potatoes, carrots) to the pot and stir to combine.

Flavor & Thicken

Season generously with crushed black pepper. If using, add the chicken stock for extra moisture. Stir in the all-purpose flour and cook for another minute, allowing the flour to coat the ingredients and thicken the stew slightly.

Simmer & Finish

Add enough water to just cover the ingredients. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes, or until the chicken and vegetables are tender.

Creamy Touch (Optional)

Once cooked, mash a small portion of the boiled potatoes to create a slightly thicker and creamier consistency for the stew (optional).

Final Touches

Stir in the butter and lemon juice. Taste and adjust seasonings with additional salt or black pepper if needed.

Serve & Enjoy

Garnish with chopped fresh cilantro (optional) and serve hot with steamed rice, roti, or paratha.

Here are some tips for making your Kolkata Chicken Stew even more delicious:

Bone-in Chicken for Extra Flavor

While skinless, boneless chicken thighs are convenient, using bone-in chicken pieces adds richness and depth of flavor to the stew. You can remove the bones before serving.

Green Papaya Magic

Don’t skip the green papaya! It adds a subtle sweetness and unique texture that’s a hallmark of Kolkata Chicken Stew.

Adjust Spice Level

This recipe offers a medium spice level. Feel free to adjust it according to your preference. Add a chopped green chili with the ginger and garlic paste for a spicier kick.

Ghee Power

For an extra layer of richness, substitute ghee for vegetable oil when tempering the spices.

Leftovers Delight

This stew tastes even better the next day! The flavors mature and meld beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days.