Ariso Recipes
Spicy Chicken Stew - Mizoram Style Arsa Beipenek
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Spicy Chicken Stew - Mizoram Style Arsa Beipenek. This dish is a harmonious blend of exquisite flavors, featuring Chicken, poultry, breast, skinless, Onion. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.55 minutes.
North East India
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Ingredients
2
How To Cook?
1
Wash the chicken pieces thoroughly and marinate them with chopped onions, ginger, garlic, turmeric powder, and a little salt. allow it to marinate for at least 30 minutes.
2
Heat a kadai (or deep pan) with mustard oil and add the marinated chicken. fry the chicken pieces for about 25 minutes until they turn golden and slightly crisp.
3
Add about 1 1/2 cups of water, salt, and dry red chilies to the pan. cook the chicken on medium heat for an additional 20 minutes until it becomes tender and well-cooked.
4
In a separate bowl, mix wheat flour and water to form a thick paste, and keep it ready.
5
Once the chicken is cooked, add the wheat flour mixture to the pan and stir continuously until the gravy thickens.
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