Chicken Ishtu is a heartwarming dish that brings together the best of Indian spices with tender, juicy chicken. Every time I make this recipe, my kitchen fills with the most amazing smells – from aromatic cardamom to sweet cinnamon. It’s one of those dishes that looks fancy but is actually super easy to put together. I learned this recipe from my neighbor, and it’s become a regular at my dinner table.
About the Recipe
This recipe takes basic chicken and transforms it into something special using common Indian spices. The magic happens when the spice paste meets the chicken, creating deep flavors that get even better as they simmer together. The tamarind adds a lovely tang that makes this dish stand out from other chicken recipes. It’s filling enough on its own but also pairs beautifully with rice or bread.
Why You’ll Love This Recipe
You’ll love how quickly this dish comes together – it’s ready in about 30 minutes. The ingredients list might look long, but most are spices you probably already have. The cooking process is straightforward: make a paste, cook the chicken, add the liquids, and let it simmer. The result is tender chicken in a flavorful sauce that’s not too spicy. Plus, it’s a great make-ahead meal that tastes even better the next day.
Chicken Ishtu
Cooking Tips
– Cut chicken pieces into similar sizes for even cooking
– Don’t skip the frying of the spice paste – it’s key for flavor
– If the sauce gets too thick, add a splash of water
– Let the dish rest for 5 minutes after cooking to help flavors blend
– Taste and adjust salt before serving
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time: 35 minutes. Serve hot with rice, naan, or roti. Leftovers keep well in the fridge for up to 3 days – just reheat gently on the stove or microwave. The flavors often get better the next day.
Similar Recipes
- Indian Chicken Curry
- Kerala Style Chicken Stew
- Chicken Korma
- Chicken Vindaloo
Nutrient Benefits
This dish is packed with protein from the chicken and beneficial compounds from the spices. Turmeric offers anti-inflammatory properties, while garlic and ginger provide immune-boosting benefits. The spices not only add flavor but also contribute to digestive health. It’s a relatively low-carb meal that’s filling and nutritious.
Chicken Ishtu
Ingredients
- 500 gms Chicken - boneless (thighs or breasts)
- 1 Onion (finely chopped)
- 1/2 tsp Cumin Powder
- 1/2 tsp Cinnamon Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cardamom Powder
- 1 Green Chilli
- 3 to 4 tsp Garlic Garlic Paste
- 3 tsp Oil
- 250 ml Chicken Stock
- 2 tsp Thick Tamarind Extract
- Salt as per taste
- Coriander Leaves (few, chopped)
Instructions
- Combine the masala powders, green chilli, garlic and ginger paste.
- Grind them together and keep aside.
- Heat oil in a pan over medium flame.
- Add the ground masala paste and fry for 45 to 60 seconds.
- Trim off any excess fat from the chicken and add to the pan.
- Cook until the chicken turns golden brown .
- Pour the stock.
- Add the tamarind extract and sprinkle enough salt.
- Cover the pan with a lid and reduce flame to low.
- Simmer for 10 to 15 minutes.
- Remove the lid and stir once or twice.
- Garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
Can I make this dish less spicy?
Yes. merely reduce the amount of green chili or remove it completely. The dish will still be flavorful thanks to the other spices.
Can I use bone-in chicken?
Yes, but you’ll need to increase the cooking time by about 10-15 minutes or until the chicken is fully cooked through.
Can I prepare the spice paste ahead of time?
The spice paste can be made up to 24 hours in advance and stored in the fridge in an airtight container. This makes the cooking process even quicker when you’re ready to prepare the dish.
