Step-by-Step Instructions

1. 1.Heat Ghee

   Heat 1 tablespoon of ghee in a pan over medium heat.

2. 2.Fry Whole Spices

   Add 2 Tej Patta (bay leaves), 1 Star Anise, 2 Small Green Elaichi (cardamom), 1 Stick Cinnamon, ½ Tsp Black Pepper, and 3 Laoug (cloves) to the hot ghee. Fry for a little while until they start to splutter, about 30-60 seconds.

3. 3.Add Aromatics

   Add the finely chopped 1-inch ginger, 3-4 cloves of garlic, and 1 large chopped onion. Sauté until the onions are soft and translucent, about 3-5 minutes.

4. 4.Add Tomato and Green Chillies

   Add 1 small chopped tomato and 1-2 chopped green chilies (adjust quantity based on desired spice level). Fry these for another 2-3 minutes until the tomatoes soften slightly.

5. 5.Add Chicken

   Add 300 gms of chicken curry pieces to the pan. Fry the chicken for about 1 minute until it changes color from pink to white.

6. 6.Add Turmeric, Vegetables, and Water

   Add ¼ Tsp Haldi Pd (turmeric powder), 1 medium-sized diced potato, 1 diced carrot, and 300 ml (equivalent to 1.5 small glasses) of water. Stir all the ingredients well to combine.

7. 7.Add Chicken Cube

   Crumble and add 1 chicken cube into the stew. Stir again to ensure it dissolves and mixes evenly.

8. 8.Cook the Stew

   Cover the pan with a lid and cook the stew for 12 to 15 minutes over medium heat. Stir occasionally during this time to prevent sticking and ensure even cooking. Cook until the chicken is completely done and the potatoes and carrots are tender.

9. 9.Adjust Seasoning

   After cooking, add salt to taste (remembering that the chicken cube already contains salt). Squeeze in 1 tablespoon of freshly squeezed lemon juice. Give it a final stir.

10. 10.Garnish and Serve

    Once the stew comes to a boil after adding the seasoning, it's ready. Garnish with freshly chopped coriander leaves and serve hot. This stew pairs well with rice or bread.