We all love to eat chicken stew during summer days ... right ? Because it is very healthy and soothing for our body. I gave this recipe a twist with a simple Butter Garlic tempering and the taste turned out so yummy. As I am a garlic loving person, so I didn't use any whole spices like Garam masala here because the garlicky flavor would have been dominated by those strong flavors. Give this super easy recipe a try and let me know how it turned out for you.
300 gms of chicken (boneless / with bone).
1 small onion, sliced.
1 Teaspoon of ginger garlic paste.
Half of a tomato, chopped.
Mix vegetables cut into cubes (capsicum, raw papaya, carrot, beans, potato).
3 Teaspoons of oil.
2 Teaspoons of black pepper powder.
2 Tablespoons of butter.
3 Teaspoons of chopped garlic.
3 green chilies, chopped.
Heat oil in a pressure cooker.
Fry onion for 3 minutes.
Then add ginger garlic paste and cook for 2 minutes.
Add the chicken and cook for 2 minutes.
Then add the vegetables and mix for 2 minutes.
Add chopped tomatoes, a cup of hot water, salt, sugar and black pepper powder. Mix well and cook for 10 - 15 minutes or until everything becomes soft.
Now heat butter in a separate pan for tempering.
Add in the chopped garlic and green chilies fry for 2 minutes then add it to the stew. Mix well.