Stewed Chicken with Carrots and Potatoes

Stewed Chicken with Carrots & Potatoes

I made this stew once before, but I left out the yogurt this time and added carrots and potatoes.

Inspired by: Kumar Arun of Sikandalous Cuisine. https://www.facebook.com/photo.php?fbid=1618940291715617&set=gm.10153026054812896&type=1&theater

Ingredients:

6 chicken legs, bone-in with skin on

4 carrots, peeled & cubed

1 Russet potato, peeled and cubed

2 Tbsp. vegetable oil

2 cinnamon sticks

2 black cardamoms/badi elaich

10 pepper corns

1/4 tsp. fennel seeds

1 large onion, quartered

6-8 cloves of garlic
1 hot green chili

1 tsp. fennel seeds

1 Tbsp. ginger paste

1 large tomato, diced

1 cup simmering chicken broth

1/8 tsp. Bengali garam masala powder (ground cinnamon, cardamom & cloves)

salt to taste

Directions:

1. Wash chicken legs, dry with paper towels & set aside.
2. Blanch onions, garlic, green chili & 1 tsp. fennel seeds in some water & blend to a paste with salt and mix with ginger paste.
3. Heat oil over medium high heat in a non-stick skillet & brown chicken on all sides, keeping skin intact.
4. Remove chicken legs from skillet and set aside.
5. In same skillet, sputter 1/4 tsp. fennel seeds, cinnamon, cardamoms and pepper corns.
6. Add onion paste and tomatoes & stir-fry over medium heat until oil resurfaces.
7. Return chicken legs to skillet and stir well to coat with sauce in the pan.
8. Pour simmering broth into skillet along with carrots & potatoes, cover and simmer over medium-low heat for 20-30 minutes until meat falls off the chicken bones.
9. Adjust salt to taste and garnish with Bengali garam masala.

Serve over hot basmati/jasmine rice.