This Chicken Stew Bengali Style is a delicious bowl of comfort food that happens to be packed with awesome flavors, nutritious veggies & the goodness of chicken. You can relish this Bengali Chicken Stew with steaming hot rice or toasted bread. Make it in an Instant Pot or Pressure cooker and get a wholesome meal ready in minutes.
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Bengali Chicken Stew
Bengali Chicken Stew is a great light preparation that’ll amaze you with it’s subtle gripping flavors.
Loaded with gut friendly veggies, chicken on the bones with dollops of butter, a sprinkle of pepper corns, bay leaf, garam masala, roughly sliced chunky onions, a kick from minced garlic & ginger this Kolkata style Chicken Stew recipe will keep you entertained from start to finish.
It’s cooked with almost zero regular Indian spices, it’s almost colorless, I mean there’s no turmeric or chili powder or any regular Indian spice powders to add color.
You will never miss the regular Indian masalas in this recipe ever!
It’s our family favorite and I am so excited to share this wholesome recipe with you guys. Kids & adults love this hearty, filling & nutritious chicken stew Bengali Style to the core.
You can make it in an Instant Pot or a regular pressure cooker and you can also do some small adjustments to make it your own or to suit your family’s taste.
Like for instance, skip the garam masala powder if you want to or throw an extra veggies like a handful of green peas if you love them.
You may also increase the amount of butter or completely swap it with any white oil.
Pair this Chicken Stew Bengali Style with hot steaming rice or toasted bread and make it a complete meal.
A Chicken recipe can’t get easier, better, nutritious & quicker than this one.
Kolkata Chicken Stew Recipe Ingredients
- Chicken: We always love to cook this Bengali style chicken stew recipe with chicken on the bones because the bone broth adds tons of flavor to the finished dish. You may also use boneless chicken and replace the water in the recipe with chicken stock.
- Veggies: Raw Green Papaya (available in Indian grocery stores), Carrots, potatoes, green beans or French beans. You may also throw in a handful of green peas. However, I did not add any peas.
- Onion: Sliced into thick chunks.
- Garlic: Chopped roughly.
- Ginger: Roughly diced or chopped.
- For tempering: Green cardamom, cloves, cinnamon, bayleaf and black pepper corns.
- Some kind of fat: White oil & butter.
- Spice powders: Garam Masala (totally optional).
Chicken Stew Bengali Style – Tips
- Chicken on the bones gives the best flavors: No doubt about this fact. As I said before, the bone stock boosts up the flavors & taste of the dish manifold. Use it if you can.
- Never fry the Onions & Ginger garlic for a long time: This will completely change the flavor of the stew. Sauté the Onion and ginger garlic just for a couple minutes.
- Do Not Skip Raw Papaya: This is one of the mandatory veggie that certainly makes a Bengali style Chicken Stew taste the best & authentic. Raw green papaya is also gut friendly & super healthy.
- Never skip the whole garam masalas: Green cardamom, cinnamon, cloves & peppercorns adds such a lovely aroma and a subtle flavor to this delicious one pot Kolkata chicken stew recipe.
- For best authentic flavor do not add other veggies: This stew good without tomatoes and other veggies. You may however, add a few peas.
- Serve hot with extra butter: If you don’t mind extra calories don’t skip that extra dollop of butter while serving the Bengali style Chicken Stew.
How long can you store Bengali Chicken Stew?
This Bengali style Chicken Stew keeps good for 2 days in the fridge when you store it in an air tight container.
As it is a very light and mild preparation we love to always cook and serve it fresh and hot and we hate crossing that 2 days boundary.
This healthy, nutritious dish tastes best with steaming hot white rice or toasted bread. You don’t love it any other way 🙂
How to make Chicken Stew Bengali Style?
Steps in words below pics
Time needed: 25 minutes.
How to make Bengali Chicken Stew?
- Sizzle the whole garam masalas
Add butter in the Instant Pot on SAUTE kept at NORMAL. Add the whole garam masalas & allow them to sizzle for few seconds.
- Saute the Onion, ginger & garlic
Add the sliced onions, ginger & garlic and saute just for 1-2 mins.
- Saute the Chicken Pieces
Add the chicken pieces and saute until it begins to change color, not more than 2-3 mins.
- Add the veggies
Mix the veggies well with all the other ingredients in the pot. Add generous amount of crushed pepper.
- Pressure Cook & Serve
Pressure cook on HIGH for 6 mins. Than, do natural pressure release for 10 mins and than, release the rest of the pressure. Serve hot with dollops of butter. You may also garnish with garam masala powder at the end.
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- 400 gms Chicken on bones
- 7 pieces green raw papaya peeled & cut into 2″ pieces (remove the seeds too)
- 1/2 cup carrots cut into 2″ long wedges (or use baby carrots)
- 1/2 cup green beans cut into 2″ long pieces
- 8 Baby potatoes peeled (or normal potatoes cut into halves or quatered)
- 1/2 cup onion or shallots roughly sliced
- 1 tbsp roughly chopped ginger
- 1 tbsp garlic roughly chopped
- 2+2 tbsp Butter
- 2 tbsp Lemon Juice
- crushed pepper according to taste
- Salt (to taste)
- Begin by washing the chicken pieces. Set them aside.
- Set the Instant Pot on SAUTE & keep it at NORMAL. Add 2 tbsp. butter, when it becomes mopderately hot throw in the whole spices & the bay leaf. Allow them to sizzle just for a few seconds.
- Now, add the Onions, chopped ginger & garlic and sauté for just 1-2 mins.
- Add the wahsed chicken pieces and saute until the color changes to white or they become opaque.
- Throw in the veggies and mix well with the rest of the ingredients in the pot.
- Add Salt, pour water (read NOTES below), also add the crushed pepper. CANCEL the SAUTE and press the PRESSURE COOK button in the Instant pot and set it on HIGH for 6 mins.
- After 6 mins when the Instant Pot begins to beep wait for natural pressure release for 10 mins and than release the rest of the pressure. Open the pot and garnish with garam masala powder and lemon juice. & the extra 2 tbsp. butter Serve hot. Enjoy!
How to prepare Bengali Chicken Stew in pressure cooker?
- The recipe remains the same just swap the Instant Pot with a regular pressure cooker and cook the ingredients over medium heat until STEP 6.
- After that close the lid of the pressure cooker and cook over medium heat for 3 whistles. Turn off the flame immediately and wait for a complete natural pressure release.
- Open the lid, garnish with garam masala, lemon juice and serve hot with extra butter. You may even mix in the extra 2 tbsp. butter with the stew in the cooker.
- Measuring units used: 1 cup = 240 ml, 1 teaspoon = 5 ml.
- Instant Pot used = IP LUXE 3 Quart.
- Amount of water: Use enough so the chicken pieces and the veggies are almost 80% covered.
- Boneless Chicken Pieces like chicken thighs & chicken breasts work well for todays recipe.
- You can use chicken stock instead of water.
- You can skip the butter totally and cook the stew in white oil.
- Garam masala powder is not mandatory, you may skip using it if you do not have some handy.
- Increase the amount of crushed pepper to make it more spicy.
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