Chicken Stew Lucknow Style
(2.5)
147.7K views • 26d ago
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A traditional Lucknowi dish known as 'Ishtew', this Chicken Stew combines simple ingredients and spices to create a flavorful and comforting meal. Perfectly paired with khameeri roti or ladi pav, this recipe brings a piece of Lucknow's culinary heritage to your table.
00:45:00 total
Serves 4
medium
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Ingredients
- chicken (drumsticks & thighs) - 1 kg
- salt - to taste (to taste)
- ginger garlic paste - 2 tbsp
- green chilli - 1 no. (roughly chopped)
- black peppercorns - 1 tsp (crushed)
- oil - 1 tbsp (for marination)
- oil - 3-4 tbsp (for stew)
- dry red chillies - 2 no.
- black peppercorns - 5-6 no. (for stew)
- black cardamom - 1 no.
- onions - 3 no. (roughly sliced, large)
- water - little (little)
- coriander seeds - ½ tsp
- cumin seeds - ¼ tsp
- clove - 1 no.
- coriander powder - ¼ tsp
- tender coriander stems with roots - 1 tbsp (finely chopped)
- curd - 1 ½ cups (beaten)
- fresh cream - ¼ cup
- ghee - 2 tsp
- black peppercorns - ¼ tsp (crushed, for garnish)
- coriander sprig (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chicken, salt, ginger garlic paste, green chilli, crushed black peppercorns, and oil. Mix well and set aside to marinate.
- Prepare the Stew: In a handi, heat oil and add dry red chillies, black peppercorns, black cardamom, and onions with salt. Saute until onions are translucent. Add a little water and the marinated chicken, cooking until tender.
- Add Spices and Curd: Introduce coriander seeds, cumin seeds, clove, black peppercorns, coriander powder, and tender coriander stems with roots. Mix well. Add curd and fresh cream, cover, and cook on medium flames for 10-12 minutes until well cooked.
- Final Touches: Finish with ghee and crushed black peppercorns. Simmer for a minute. Transfer to a serving dish and garnish with a coriander sprig.
- Serve: Serve hot with khameeri roti or ladi pav.
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