4-5 pounds of chicken (with the bone in, but skin removed)
4 large potatoes peeled and cut into large chunks
4-5 large carrots peeled and cut into large pieces or 1lb of baby carrots
1 bag of frozen peas
1 large onion chopped
2Tbs of Ginger-garlic-paste
5-6 green cardamom pods
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
2 Tbs garam masala
2-3 Tbs of Worcestershire Sauce
1 cup of milk
1 Tbs of vinegar (2 Tbs if you want a real tang)
4 cups of chicken broth (or water and chicken bullion equivalent)
1tsp brown sugar
Note: if you do not have ginger garlic paste, just substitute 3-4 cloves of garlic minced and 2 inches of ginger grated.
Once the carrots and potatoes are cooked through, taste for seasoning.
Then you want to take the flour and milk and make a slurry (mixing the flour and milk together into a watery paste). Add this to the stew and allow the stew to thicken up. Once the stew gravy is thickened, add your frozen peas and allow to heat through. Do not over cook the peas so the retain their green color.