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Chicken chaap | chicken chaap kolkata style
Chicken chaap is a Mughalai recipe popularised by the Nawabs in Bengal. In this recipe marinated chicken pieces are shallow fried and then cooked in a nutty creamy aromatic gravy.
Prep Time 5 hours
Cook Time 1 hour
Total Time 6 hours
Main Ingredient
Chicken 6 full Leg pieces
Marination
1
big onion
8 to 10
medium garlic cloves
2
inch
ginger peeled
2
red chilies
1
cinnamon stick
4 to 6
green cardamom
3 to 4
cloves
1
Mace
1/2
nutmeg grated
1/2
cup
hung curd
4 to 5
green chilies
2
tbsp
sattu
roasted gram flour
Salt as per taste
Gravy
10 to 12
cashew nuts
soaked in water
3
tbsp
of poppy seeds
soaked in water
1
cup
milk
Aromatics
4 to 5
strands of saffron
1
tbsp
kewra water
Fat
1
cup
mustard oil
4
tbsp
of clarified butter or ghee
Marinate
Make a fine paste of the marination
Make 2 to 3 cuts on the chicken legs
Marinate the chicken legs for 4 to 5 hours
Soak the saffron strands in warm milk and keep it ready
Fry
Heat mustard oil in an iron wok and fry the chicken legs on medium heat
Fry both the sided after flipping till they are light brown.
Preferably fry one or two at a time.
Don't overcrowd the wok.
Gravy
Heat ghee or clarified butter in a pan
Add the remaining marinate and fry
Make a paste of cashew nuts, poppy seeds.
Add the paste in the pan and fry
Add the chicken pieces and mix
Cover cook on slow flame
Add milk in small quantity , stir and cover cook
Add kewra essence.
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