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Healthy Bengali Chicken Stew

Chicken Stew Bengali Style

Chicken Stew Bengali Style is a delicious & nutritious one pot healthy stew that's made with chicken and veggies. This Kolkata Style Chicken Stew gets ready in no time in an Instant Pot.
5 from 1 vote
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Course: Main Course
Cuisine: Bengali, Indian
Keyword: Bengali Chicken Stew, Chicken Stew Bengali Style, Kolkata Chicken Stew Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Natural Pressure Release: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 368kcal
Author: Meghna


  • 400 gms Chicken on bones
  • 7 pieces green raw papaya peeled & cut into 2" pieces remove the seeds too
  • ½ cup carrots cut into 2" long wedges or use baby carrots
  • ½ cup green beans cut into 2" long pieces
  • 8 Baby potatoes peeled or normal potatoes cut into halves or quatered
  • ½ 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.



  1. Measuring units used: 1 cup = 240 ml, 1 teaspoon = 5 ml.
  2. Instant Pot used = IP LUXE 3 Quart.
  3. Amount of water: Use enough so the chicken pieces and the veggies are almost 80% covered.
  4. Boneless Chicken Pieces like chicken thighs & chicken breasts work well for todays recipe.
  5. You can use chicken stock instead of water.
  6. You can skip the butter totally and cook the stew in white oil.
  7. Garam masala powder is not mandatory, you may skip using it if you do not have some handy.
  8. Increase the amount of crushed pepper to make it more spicy.
Calorific details are provided by a third party application & are to be used as indicative figures only.


Calories: 368kcal | Carbohydrates: 41g | Protein: 27g | Fat: 10g | Cholesterol: 59mg | Sodium: 200mg | Fiber: 6g | Calcium: 90mg