Chicken Stew by Snigdha Ganguly

Trying times need comfort food. This is one for many Bengalis. Believed to have been influenced by Anglo Indian cuisine, this dish has been part of our household since years.




Snigdha Ganguly, my elder paternal aunt, is someone who loves to cook; and whose cooking the family swears by. This is a perennial favourite in our family; and is also a sure shot hit when served to guests.






  • 1kg chicken (curry cut) pieces (preferably with bones)
  • 1 large potato
  • Beans 200 gms
  • Carrot 3 medium size
  • Small size onions 5/6 pcs
  • 1 tsp full ginger paste
  • 1 tsp garlic paste
  • 1 large tomato
  • 4 cloves (laung)
  • 4 small elaichi (cardamom)
  • 2/3 dalchini (cinnamon)
  • 1/2 tsp black pepper crushed
  • Cooking Oil
  • Salt to Taste
  • Bayleaf (2)
  • Butter



  • Peel and dice the vegetables.
  • Add 2 tbsp white oil to a pan,heat the oil.
  • Now add all the whole spices and bayleaf. stir for a while till they crackle.
  • Now add garlic and ginger stir in low flame, add chicken pieces. Cook for a while.
  • Add hot water and salt , cover the pan.
  • When it comes to a boil, add the vegetables.
  • Now let everything cook well and become tender. You may make it in a pressure cooker too.
  • Remove from heat in a bowl and add butter (if you wish) and black pepper.
  • Serve with bread or chapati.

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