How to make Chicken Ishtew

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Fresh coconut (ताज़ा नारियल)

Cuisine : Kerala

Course : Main Course Chicken

Chicken Ishtew Recipe Card

Chicken Ishtew

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Ishtew checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Dum Ka Murgh, Bhuna Masala Chana Kaleji, Kozhi Urundai Kozhambu, Chicken Kofta.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Ishtew Recipe

  • Chicken on bone, cut into 12 pieces 800 grams

  • Fresh coconut scraped 2 cups

  • Black peppercorns 1/2 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Bengal gram (chana) split 2 teaspoons

  • Coriander seeds 1/2 teaspoon

  • Oil 4 tablespoons

  • Star anise 2

  • Cinnamon 1 inch

  • Green cardamoms 4

  • Potato cut into 8 pieces 1 large

  • Carrots cut into cubes 2 medium

  • Green peas 1/2 cup

  • Curry leaves 10-12

  • Green chillies slit 4

  • Salt to taste


Step 1

Soak coconut in two cups of warm water, grind and extract a thick milk and keep aside. Repeat the process two more times but with only one cup water each. Keep the three extracts separately.

Step 2

Broil the peppercorns, cumin seeds, Bengal gram and coriander seeds on a hot pan, cool and powder it.

Step 3

Heat oil in a non-stick pan, add the star anise, cinnamon, cardamoms and sauté till the flavour is released.

Step 4

Add the chicken pieces, potato pieces, carrot cubes, green peas, curry leaves and green chillies. Sprinkle the powdered masala and continue to sauté.

Step 5

Add the third coconut extract and allow to simmer. Add the second extract and continue cooking till both the chicken and potatoes are cooked.

Step 6

Remove from fire and add the first extract and salt. Reheat and simmer for a few minutes and serve hot with appams or paranthas.