How to Make the Best Chicken Stew – Step-by-Step Recipe

Step 1: Season and Optional Tandoor Roast

• If you’re using the tandoor method, marinate chicken pieces with yogurt, lemon juice, paprika, cumin, garlic powder, and salt. Let it rest for 30 minutes.
• Thread marinated chicken onto skewers and cook inside the preheated CS04 clay tandoor for about 10–12 minutes until lightly charred. Set aside.
• If not using a tandoor, season chicken with olive oil, salt, pepper, paprika, and garlic powder. Sear in a pan over medium-high heat until golden. Set aside.

Step 2: Build the Flavor Base

• In a Dutch oven or heavy pot, melt butter and sauté the onions over medium heat until translucent, about 5 minutes.
• Add garlic, carrots, and celery. Cook for another 3–4 minutes, stirring occasionally until softened.
• Stir in tomato paste and flour. Cook for 2 minutes, allowing the flour to coat the veggies and thicken the stew.

Step 3: Add Broth and Potatoes

• Pour in the chicken broth gradually while stirring to avoid lumps. Add in your cubed potatoes, cooked chicken (tandoor or pan-seared), bay leaf, thyme, salt, and pepper.
• Bring to a boil, then reduce heat and cover. Simmer on low for 30–35 minutes, stirring occasionally.
• This is where your chicken stew recipe becomes a thick chicken stew—as potatoes release starch, the broth naturally thickens.

Step 4: Add Milk and Peas

• After 35 minutes, remove the lid. Stir in milk or cream and frozen peas. Let it simmer uncovered for another 10–15 minutes to thicken and develop richness.
• If the stew is too thick, you can add a bit of water or broth. Too thin? Mash a few potato cubes right into the pot.
• Taste and adjust seasoning as needed.

Step 5: Serve Hot

• Remove bay leaf. Garnish with freshly chopped parsley or green onions.
• Ladle the stew into deep bowls and serve with crusty bread, naan, or warm rice. This is the definition of an easy winter stew—a comforting, nutrient-rich meal all in one pot.

Pro Tips for the Best Chicken Stew

• Thighs over breasts: They remain juicier and add more flavor to the broth.
• Use a tandoor: For restaurant-style depth and aroma, tandoor-cooked chicken is a game-changer.
• For thicker texture: Add a bit more flour or mash a few potatoes directly into the stew.
• Storage-friendly: Tastes even better the next day! Refrigerate for up to 4 days or freeze for 2 months.
• Optional add-ins: Corn, spinach, or cooked barley can enhance both nutrition and texture.