This dish gets made atleast twice a week in my household. The ease of preparation, health benefits and the fact that my kids simply love it is the reason behind its frequent appearance. Chicken in the star ingredient with veggies of choice or veggies available are simply dumped per convenience. I had learnt it from my sis-in-law as she used to make it for my nieces. Then I even saw Kakima (Bhabi’s Ma) making this with only butter and no oil which tasted simply out of the world. I follow this method now and the stew turns out yummilicious.
Chicken legs – 2
Onion – cut into cubes
Carrot – 2 small, cut into cubes
Potato – 2 small, cut into cubes
Ridge gourd – 7-8 cubes
Soya chunks – 7-8
Capsicum – 7-8 cubes
Spinach leaves – 8-10, roughly chopped
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Tomato – 1, finely chopped
Salt – to taste
Butter – 2 generous tbsps
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Cloves – 3
Cardamom – 3
Cinnamon – 1”piece
Bay leaf - 1
- Coarsely pound cloves, cardamom and cinnamon.
- Heat butter in a pressure cooker pan. When it melts, add bay leaf and pounded cloves, cardamom and cinnamon.
- Add ginger and garlic paste and sauté till raw smell disappears.
- Add tomatoes and sauté till they turn mushy.
- Add chicken legs and sauté for a min. Add all the veggies and combine.
- Add cumin powder, coriander powder and salt.
- Add a cup or two of water and close the lid.
- Cook on high flame for 2 whistles.
- Reduce flame and cook for 2 more whistles.
- You may use any vegetable of your choice.
- Try to use chicken pieces with bones. As the stew is cooked for about 4 whistles the juices from bones will be incorporated in the stew which is very good for health. And also the bones become soft and children can easily chew it.