Chicken Ishtu

This is a chicken recipe from old Delhi evolved from the British  era . In the British version of chicken stew  the chicken and spices are cooked together to form a thin runny non spicy gravy in contrast to the Indian process of cooking where the spices are first fried or bhunao in oil. But slowly the same chicken stew evolved among the locals and started being cooked in local restaurants with whole spices all cooked together but with more oil and ghee, to give rise to the modern chicken istu  one of the most  popular dish in the restaurants of Delhi.

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Chicken ishtu

This is a dish popular in the resgtaurants of old Delhi evolved from the British era chicken stew

Course Main Course

Cuisine North Indian

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 person

Author indrani

Ingredients

• 500 gm chicken curry cut
• 1 cup Onions  sliced
• 1 tbsp Ginger garlic paste
• 2 tbsp garlic grated
• 1 tbsp red chili powder
• 1 tbsp Coriander powder
• 1 tbsp cumin powder
• 1 to mato chopped or pureed
• 2 to 4 green chilies chopped
• 1 potato cubed
• 1/4 cup vegetable oil
• 1/4 cup clarified butter
• Whole spices
• 1 cinnamon stick
• 3 to 4 cardamom
• 4 to 5 cloves
• 1 bay leaf
• 1 tsp black pepper corn
• 1 to 2 red chili
• 1 star anise

Instructions

1. Heat oil and ghee in the pan and add the bay leaves and whole spices for seasoning
2. Add the chicken followed by all the ingredients
3. Add  salt to taste.
4. Saute to mix everything together.
5. Add potatoes.
6. Cover cook for 20 to 25 minutes, till oil float on top.
7. Mix green chilies and garnish with coriander leaves.

Recipe Video

Ingredients

• 500 gm chicken curry cut
• 1 cup Onions  sliced
• 1 tbsp Ginger garlic paste
• 2 tbsp garlic grated
• 1 tbsp red chili powder
• 1 tbsp Coriander powder
• 1 tbsp cumin powder
• 1 tomato chopped or pureed
• 2 to 4 green chilies chopped
• 1 potato cubed
• 1/4 cup vegetable oil
• 1/4 cup clarified butter

Whole spices

• 1 cinnamon stick
• 3 to 4 cardamom
• 4 to 5 cloves
• 1 bay leaf
• 1 tsp black pepper corn
• 1 to 2 red chili
• 1 star anise

Instructions

• Heat oil and ghee in the pan and add the bay leaves and whole spices for seasoning
• Add the chicken followed by all the ingredients
• Add  salt to taste.
• Saute to mix everything together.
• Add potatoes.
• Cover cook for 35 to45 minutes, till oil float on top.
• Mix green chilies and garnish with coriander leaves.