How to Prepare Perfect Simple Chicken Stew Bong Style
Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Speedy Simple Chicken Stew Bong Style. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Simple Chicken Stew Bong Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simple Chicken Stew Bong Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Simple Chicken Stew Bong Style is 3 Servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Simple Chicken Stew Bong Style estimated approx 40-45 mins. Prep Time: 30-35 mins..
To get started with this recipe, we must prepare a few components. You can have Simple Chicken Stew Bong Style using 28 ingredients and 9 steps. Here is how you cook that.
This one’s a very simple, easy-peasy, commonplace Stew Recipes amongst quite a few more-
This one’s, one of my favourites, since my childhood days…
A Must Try for Sure….
#Lunchbox
#Cooksnapchallenge
Ingredients and spices that need to be Take to make Simple Chicken Stew Bong Style:
- 500-600 gms For the Marinade: Chicken on Bones
- 1 tsp or To Taste Salt
- 1 tbsp Fresh Lemon Juice
- 1 For the Stew: Potato- Big, Cut Up into 8 Pieces or 2 Medium
- 1 Carrot: Cut Up into Thick Matchstick Sizes
- 1 Cup Fresh Grean Peas
- 1/2 Cup Green Papaya: Cut Up as similar to the Carrots sizes
- 1/4 Cup French Beans:
- 1/4 Cup Fresh Green Onion Chives & Scallions
- 1 tbsp (2 G) Paste: Roughly Pounded
- 1 Onion: Big & Cut Up into Thick Cubes or 8-10 Shallots (Skinned & Whole)
- 3-4 Fresh Green/Red Chillies: Slit
- 2 Tempering Spices: Bay Leaves
- 1 inch Cinnamon Stick
- 6-7 Cloves
- 4-5 Green Cardamoms
- 1 Black Cardamom: Optional
- 10-12 Black Peppercorns: Roughly Pounded
- 1/4 tsp Turmerics: Optional
- 1 tsp Kashmiri Red Chilli Powder
- 2tsps Dry Roasted Cumin Powder
- 1 tsp Whole Coriander Seeds: Roughly Pounded
- 1 tsp Sugar: To Balance its Tartness
- 1 Onion: Big- Finely/Thinly Sliced
- 1 tbsp Cooking Oil: Any Veg or Olive Oil
- 1-2 tbsps Butter
- 1 tsp Garam Masala Powder
- 1 Handful: Fresh Coriander Leaves- Finely Chopped (Garnish)
Instructions to make Simple Chicken Stew Bong Style
- First Up: Clean & Wash the Chicken Pieces- Apply some salt & fresh lemon juice to it, coat well all over it & cover & let it rest with the Marinade for about 40-60 mins time-
In the interim: Get done with rest all other Preppings for the dish in its entirety so as to rapidly finish with it, henceforth
- ☝️👇🏻
- Now, heat up a kadhai/wok/pan over the medium flame: Add in the admixture of oil & butter to it- Add in the Tempering Spices to it now- Allow them to turn aromatic & then throw in the finely sliced onions to it & sauté until translucent & pinkish in its colour- In goes the 2G Paste & sauté until the raw smell goes off completely 👇🏻
- Add in the marinated Chicken pieces & Cut Up Potatoes to it & sauté until it changes its colours & textures a bit- Then, add in one by one, rest all the assorted veggies that you’ve intended to use in this recipe & continue sautéing until they’re well sautéed, add in some salt to it while the sautéing process is on
- Since, this particular recipe is mostly for all age & taste levels & health benefits, it actually doesn’t call for the plethora of spices, any extravaganza of oil/ghee etc. yet turns out to be extremely flavourful & DELISH due to the minimal usage of the same & that too, absolutely done afresh & not anything that’s usually prepared earlier & well preserved
- Once that’s done: Add in rest all other spices aforesaid, mix everything well together until nicely combined and well blended- Pour in about 4-6 Cups Boiling Water- Mix it well again to be well incorporated with it- This particular dish calls for a very thin & runny flavoured gravy along with the nicely cooked veggies & soft, tender, juicy Chicken Pieces
- Next: Allow it to come to the rolling boiling point & cook it this way for another 4-5 mins time & then, Cover it up & now, reducing the heat to the Low-Medium, cook it for about another 20-22 mins time while stirring occasionally in between 3-4 times, to have a check on it
- Once that’s done Uncover to add in the Garam Masala Powder & mix everything well together finally- Turn off the flame-
Let it sit on the hot oven for the next 10 mins time
- Transfer it to a separate plate/bowl: Garnish it your own way-
It’s absolutely ready to be served hot with any types of Indian Breads or piping hot steamed rice or Bengali Style Pulao, etc. E-N -J-O~Y….
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