## Mizoram Style Arsa Beipenek Recipe – Spicy Chicken Stew (North East India Recipes Style)

Discover how to make a delicious and authentic **Mizoram Style Arsa Beipenek Recipe – Spicy Chicken Stew** with this easy-to-follow recipe. A traditional **North East India Recipes Lunch**, this dish is **Non Vegeterian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 45 minutes
**Total time:** 55 minutes

**Cuisine:** North East India Recipes
**Course:** Lunch
**Diet:** Non Vegeterian

### Ingredients for Mizoram Style Arsa Beipenek Recipe – Spicy Chicken Stew:

* 500 grams Chicken – with bone
* 1 Onion – finely chopped
* 10 Dry Red Chilli
* 1 inch Ginger – chopped
* 6 cloves Garlic – chopped
* 1 teaspoon Turmeric powder (Haldi)
* 1 tablespoon Whole Wheat Flour
* Salt – to taste
* 2 sprig Coriander (Dhania) Leaves
* Mustard oil – cooking

### Step-by-Step Instructions to Make Mizoram Style Arsa Beipenek Recipe – Spicy Chicken Stew:

1. wash the chicken pieces thoroughly with water.
2. Marinate the chicken with chopped onions, ginger, garlic, turmeric powder and little bit of salt.
3. Leave the chicken for at least 30 minutes.
4. Heat a kadai with oil and add the marinated chicken into the hot oil.
5. Fry them for at least 25 minutes.
6. Add about 1 1/2 cup of water, salt, dry red chilies and cook the chicken in the pan for about 20 more minutes.
7. In a separate bowl mix flour and water to form a thick paste and keep it ready, once the chicken is cooked you can add the wheat flour mixture and start stirring till it thickensOnce the gravy thickens, check for salt and garnish it with coriander leaves.
8. Serve the Mizoram Style Arsa Beipenek along with steamed rice, tawa paratha to enjoy your Sunday meal.

### Tips for the Best Mizoram Style Arsa Beipenek Recipe – Spicy Chicken Stew:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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