Chicken Ishtu / Indian Style Spiced Chicken Stew

During the British Colonial Rule in India, a lot many British recipes were picked up by the khansamas appointed to cook for the British officers' families. They were adapted according to the Indian taste buds and became very popular in the parties and the local cafes and cabins. This adaptation was very mutual...and worked on both sides. Chicken Ishtu is such a recipe...where a simple chicken stew recipe was taken and was spiced up to get rid of that typical bland stew taste. There are various chicken ishtu recipes available across India as khansamas used whatever ingredients were available to them....and the regional taste buds also played a role in it as well. The chicken ishtu recipe I am sharing today is from Lucknow and has a very beautiful yellow hue to it....and a very sour, tart taste coming from the lime and yogurt.

Chicken Ishtu

Serves 4

Ingredients:

4 whole chicken legs (each leg piece should be cut into 2 pieces)

2 large onions - thinly sliiced

5 fat cloves of garlic - paste

1 inch ginger root - paste

Juice of 1 whole lime

2-3 dry red chillies

2 tsp turmeric powder

1 tsp crushed cumin seeds

1 tsp crushed coriander seeds

A little grated nutmeg

1 blade of mace

A handful of coriander leaves 

Some lime wedges

A few drops of kewra water / screw pine water

1/2 cup yogurt

Salt to taste

Method:

In a large bowl add the yogurt, sliced onions, lime juice, ginger -garlic paste, salt, kewra water and  crushed cumin and coriander seeds. Whisk them to make a smooth paste.

Now add to them the chicken pieces and mace.

Generously massage the chicken pieces with the marinade.

Let it stay covered at the kitchen counter for an hour or two or overnight inside the fridge.

When you are ready to cook transfer them in a kadai / Indian wok and cover the kadai nicely so that no steam can escape.

Switch the gas to the lowest flame and gently cook the chicken for about 2 hours.

After 30 minutes check whether the curry needs any water or not. If the stew appears dey add a cup of water to them and conitue cooking until the chicken turns fork tender.

The final stew should be runny like a stew, so adjust the quantity of water and seasoning accordingly.

After you have adjusted the water and seasoning simmer for another 5 minutes covered, and switch off the flame.

Before serving top the stew with finely chopped coriander leaves and lime wedges.

Enjoy the ishtu with some steamed hot basmati rice.