Creamy Chicken Pepper Stew

It’s been one of those weeks—where the sky stays a blanket of grey, the drizzle seems endless, and the only thing that makes sense is staying in with something warm simmering on the stove. The kind of weather that demands a good book, thick socks, and a pot of something that gets better with time.

And lately, that “something” has been a luscious pepper chicken stew—a comforting, one-pot wonder that’s been on repeat in my kitchen. It’s hearty enough to carry you through a few meals, mellow enough to soothe, and bold enough to keep you coming back for another spoonful.

The heat doesn’t shout, but it’s there coming through from green chillies and a generous crack of black pepper. The creaminess is deceptive too: no dairy in sight, just slow-cooked onions blended with soft, rich cashews that melt into a sauce so velvety, you’d swear it was cream.

It’s beautifully simple to make. Just onions, ginger, garlic & green chillies caramelised with cashews, a bit of blending, and a whole lot of joy once it’s bubbling away. The stew’s thick, soupy texture is exactly what rainy days ask for—equally perfect eaten on its own by the bowlful or mopped up with a crusty piece of bread.

Rainy days may linger, but so does the comfort of a meal that hugs you back.

Ingredients

For Marination

• 1 kg bone-in, skinless chicken, cut into curry pieces

• 1 teaspoon salt

• 1.5 teaspoon freshly ground black pepper

• Juice of 1 large lemon

For Onion-Cashew Paste

• 1 tablespoon rice bran or vegetable oil

• 2 green chillies

• 2 large onions, roughly sliced

• 1-inch piece of ginger, chopped

• 7–8 garlic cloves, peeled

• 10 unsalted cashew nuts

  
  

For Gravy

• 2 tablespoon rice bran or vegetable oil

• 6 green cardamoms

• 5 cloves

• ¼ cup plain yogurt, whisked

• 1–2 teaspoons freshly ground black pepper

• 4 green chilies

• Salt to taste

  
  

Instructions

1. In a bowl, mix the chicken with salt, black pepper, and lemon juice.

2. Set aside for 15 minutes to marinate.

3. Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped ginger and garlic, and sauté for another minute.

4. Add the sliced onions and cook for about 10 minutes till the onions caramalise and soften.

5. Add the cashews and green chillies and cook for another 5 minutes.

6. Transfer the cooked onion mixture to a blender and blend into a smooth paste, adding 2–3 tablespoons of water if needed. Set aside.

7. Heat 2 tablespoons of oil in a pan over high heat. Add the marinated chicken pieces in a single layer and sear for 2–3 minutes on each side. Remove and set aside.

8. In the same pan, add the cardamoms, cloves and sauté for 30 seconds to 1 minute until aromatic.

9. Add the onion-cashew paste and cook for 5–6 minutes on medium heat until the oil begins to separate.

10. Return the seared chicken to the pan and cook for another 2–3 minutes.

11. Lower the heat and add the whisked yogurt, black pepper and salt. Stir continuously and cook for 2–3 minutes until the oil separates again.

12. Add the green chilies and ¾ cup of water. Mix well, cover, and simmer on low heat for 15 minutes, or until the chicken is tender and fully cooked.

13. Serve hot.