Kashmiri Spiced Chicken Stew with Fennel and Saffron
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 ready in about 70 minutes pairs bone-in and skin-on chicken thighs, ghee, large, thinly sliced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kashmiri Spiced Chicken Stew with Fennel and Saffron take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kashmiri Spiced Chicken Stew with Fennel and Saffron?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ghee from drying out.
Can I substitute ingredients in Kashmiri Spiced Chicken Stew with Fennel and Saffron?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kashmiri Spiced Chicken Stew with Fennel and Saffron for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kashmiri Spiced Chicken Stew with Fennel and Saffron?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
