Kashmiri Spiced Chicken Stew with Fennel and Saffron

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warming chicken stew simmered with Kashmiri spices, fresh fennel, and a touch of saffron creating a fragrant and comforting meal. This Indian-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs, ghee, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 4 Indian cuisine 380 cal/serving

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Ingredients

1.5 lbs, bone-in and skin-on chicken thighs
2 tbsp ghee
1 large, thinly sliced onion
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp Kashmiri red chili powder
1 tsp ground fennel seeds
1/4 tsp saffron threads
2 tbsp warm water
1 medium, sliced thin fresh fennel bulb
1/2 cup tomato puree
1 tsp salt
2 cups water or chicken broth
1/4 cup, chopped fresh cilantro leaves

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Instructions

Step 1: Soak 1/4 tsp saffron threads in 2 tbsp warm water for 10 minutes to release flavor and color.
Step 2: Heat 2 tbsp ghee in a large pot over medium heat. Add 1 large thinly sliced onion and sauté for 6-7 minutes until golden and fragrant.
Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
Step 4: Add 1.5 lbs bone-in, skin-on chicken thighs and brown on all sides for 5-6 minutes.
Step 5: Sprinkle in 1 tsp Kashmiri red chili powder, 1 tsp ground fennel seeds, and 1 tsp salt. Mix well to coat the chicken.
Step 6: Pour in 1/2 cup tomato puree, sliced 1 medium fresh fennel bulb, the saffron water with threads, and 2 cups water or chicken broth. Stir gently.
Step 7: Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken is tender and stew is richly flavored.
Step 8: Garnish with 1/4 cup chopped fresh cilantro leaves before serving. Enjoy with steamed basmati rice or flatbread.