Mizoram Style Arsa Beipenek Recipe - Spicy Chicken Stew
A non-veg North East India Recipes recipe with chicken - with bone, onion - finely chopped, dry red chilli. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
To begin making the Mizoram Style Arsa Beipenek Recipe, wash the chicken pieces thoroughly with water
chicken - with bone(500 grams) - 2
Marinate the chicken with chopped onions, ginger, garlic, turmeric powder and little bit of salt
chicken - with bone(500 grams)onion - finely chopped(1)inch ginger - chopped(1)cloves garlic - chopped(6)turmeric powder (haldi)(1 teaspoon)salt - to taste - 3
Leave the chicken for at least 30 minutes
chicken - with bone(500 grams) - 4
Heat a kadai with oil and add the marinated chicken into the hot oil
chicken - with bone(500 grams) - 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
chicken - with bone(500 grams)salt - to taste - 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
chicken - with bone(500 grams)whole wheat flour(1 tablespoon)salt - to tastesprig coriander (dhania) leaves(2) - 8
Serve the Mizoram Style Arsa Beipenek along with steamed rice, tawa paratha to enjoy your Sunday meal
chicken - with bone(500 grams)
Rate this recipe
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Mizoram Style Arsa Beipenek Recipe - Spicy Chicken Stew
A non-veg North East India Recipes recipe with chicken - with bone, onion - finely chopped, dry red chilli. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
8 steps- 1
To begin making the Mizoram Style Arsa Beipenek Recipe, wash the chicken pieces thoroughly with water
chicken - with bone(500 grams) - 2
Marinate the chicken with chopped onions, ginger, garlic, turmeric powder and little bit of salt
chicken - with bone(500 grams)onion - finely chopped(1)inch ginger - chopped(1)cloves garlic - chopped(6)turmeric powder (haldi)(1 teaspoon)salt - to taste - 3
Leave the chicken for at least 30 minutes
chicken - with bone(500 grams) - 4
Heat a kadai with oil and add the marinated chicken into the hot oil
chicken - with bone(500 grams) - 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
chicken - with bone(500 grams)salt - to taste - 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
chicken - with bone(500 grams)whole wheat flour(1 tablespoon)salt - to tastesprig coriander (dhania) leaves(2) - 8
Serve the Mizoram Style Arsa Beipenek along with steamed rice, tawa paratha to enjoy your Sunday meal
chicken - with bone(500 grams)
Rate this recipe
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