In your heated oven, broil Chile. The skin of Chile should be darkened properly. Do not burn your Chile by keeping it in the oven for a long time.

Cover Chile in a container for 10-15 minutes until they get some steam and then the skin will be peeled off.

During the duration of steaming Chile, dice your meat into smaller cubes. Once the meat is cubed, shower a little salt and pepper over it.

In a pan heat some oil and fry the chopped onions in it. Also, add garlic and fry both of them together. Ad the spiced chicken.

Once both of them are browned, add jalapeno into this fried onion-garlic paste.

Pour the broth into this cooked mixture, and add the spices to flavor the mixture.

Simmer the broth mixture for an hour and then add the peeled and chopped Chile into this simmering liquid.

After half an hour add the diced tomatoes and potatoes to the mixture.

Make sure the potatoes are well boiled and cooked.

In a separate pan, melt the butter and mix this melted butter with flour. Stir well together and pour in the broth mixture.

Your Chile Stew is ready to serve after two minutes of this last step.