chicken chaap recipe| kolkata restaurant-style chicken chaap

About Recipe

Kolkata Chicken Chaap Recipe is essentially slow cooked chicken tangadi that is marinated overnight, for the chicken to take in all the flavours. It is then cooked in a rich & luscious onion, ginger-garlic, cashews and poppy seeds gravy.

Ingredients for chicken chaap

• 750 gms chicken(large pieces)
• 3/4 cup curd
• 2 medium onions
• 1 tbsp garlic paste
• 1 tbsp ginger paste                       
• 2 green chillies                    

  

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• 1 1/2 tbsp poppy seeds
• 1 1/2 tsp melon seeds
• 8 cashew nuts
• 1/4 Nutmeg (Jaiphal)
• 3 to 4 mace (javitri)
• 1 tsp sahi jeera (cumin seeds)
• 1 tsp black pepper (kalo gol morich)
• 3 to 4 cardamom (elaichi)
• 3/4 tsp kewra water
• 1/2 cup gram flour
• 1 1/2 tsp kashmiri red chilli powder
• 1 tsp turmeric powder
• 3 tbsp ghee
• 6 to 7 tbsp oil 
• salt as per taste

Method of preparation:

1.    Wash the chicken thoroughly and keep aside.

2.    Grind the following ingredients in a grinder: Poppy seeds, musk melon seeds, cashew nuts, nutmeg, mace, sahi jeera, black pepper, cardamom. Keep aside.

3.    Make paste of onions and green chillies and mix with ginger and garlic paste.

4.    In a bowl mix all the items (i.e step 2 and 3), add curd, chilly powder, turmeric powder, gram flour, kewra water and mix until it forms to a chick batter.

5.    Mix the batter with the chicken and freeze it for 2 to 3 hours. 

6.    Take out the marinated chicken from the refrigerator and place a flat and wide-bottomed pan on the low heat, add ghee and refined oil with 3 tbsp each to it.

7.    When the oil and ghee mix gets heated up, then add the marinated chicken to it and cover the pan. After every 5 mins check it.

8.    After the first ten minutes, slowly turn the chicken pieces then cover it again.

9.    When the chicken pieces are almost cooked then add salt(as per taste) to it for the first time, I’ve added 1 1/2 tsp salt, you may use less or much as required.

10    When the chicken is completely cooked and the gravy is fully covered by oil as shown in the pics then turn off the flame.

11.    Now kolkata restaurant style chicken chaap is ready to serve with paratha, naan or rumali roti or even with bengali biryani.

Serve with paratha or rice

You may also try this

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2.  Bourbon cake
3.  Banana Stem & Green Gram Curry - Bengali Style (Thor diye Moong Dal)