Chore Aloo Bejon | Chicken Stew with Potatoes | North East Indian Recipe

Chicken with Potato

North East Indian style Chicken stew with potatoes is a simple and perfect recipe for a heart filling meal. The recipe is easy to cook, low on fat and deliciously satiating; where the chicken is ultra-tender and the potatoes are mushy. You will for sure fall in love with the gravy which is peppery, rustic and perfect with steamed rice.

INGREDIENTS

1.    Chicken 500 grams

2.    Potatoes 3 large chopped into halves

3.    Onions 2 large finely chopped

4.    Pepper powder ½ teaspoon

5.    Garlic 10 to 12 pods

6.    Ginger 2 inches

7.    Green chili 10 slit

8.    Salt as per taste

9.    Oil 1 tablespoon

PREPARATION

1.    Take your grinder or mortar, add your garlic, ginger and green chilies – pound them into a fine paste and keep aside.

2.    First heat oil in a pan, then add your finely chopped onions and sauté it on a low flame until it turns golden brown.

3.    Add your garlic- ginger- green chilies paste, stir and let it cook with the onions for 2 minutes.

4.    Add your chicken pieces, potato halves, pepper powder and salt as per state - stir them well and open cook it for 5 minutes.

5.    Add 3 cups of water – stir, cover and cook it for 30 to 40 minutes occasionally stirring in between.

6.    Once the gravy achieves the consistency of your choice; your chicken still with potatoes is ready!

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