This is a chicken recipe from old Delhi evolved from the British era . In the British version of chicken stew the chicken and spices are cooked together to form a thin runny non spicy gravy in contrast to the Indian process of cooking where the spices are first fried or bhunao in oil. But slowly the same chicken stew evolved among the locals and started being cooked in local restaurants with whole spices all cooked together but with more oil and ghee, to give rise to the modern chicken istu one of the most popular dish in the restaurants of Delhi.Recipe link: http://www.indrani-will-teach.com/recipe/chicken/chicken-ishtu.html
