Easiest Way to Quick Eating on a Dime Chicken Chaap

Easiest Way to Quick Eating on a Dime Chicken Chaap Delicious, fresh and tasty.

Chicken Chaap. A chicken delicacy coupled with Biryani, loved and savoured by the meat-eating bongs (and others); Chicken Chaap certainly is one of the famous chicken side available in almost all the Mughlai food joints in Kolkata. As a matter of fact, Chatu aka Sattu aka gram flour plays an important role in cooking this dish. Kolkata Chicken Chaap or Chicken Chaanp is an aromatic rich Awadhi dish popular in Kolkata.

Chicken Maryland pieces braised in an aromatic, rich gravy.

Because of historical and trade link, Bengali cuisine inspired by many other cuisines.

Chicken Chaap is a Mughal inspired recipe where the marinated chicken will be slowly cooked in thick oily gravy.

You can cook Chicken Chaap using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chicken Chaap

1. Prepare 500 of chicken cut into pieces.

2. You need 1/2 cup of hung curd.

3. It’s 2 teaspoon of lemon juice.

4. You need 1 teaspoon of red chilli powder.

5. Prepare 1 teaspoon of black pepper powder.

6. It’s 1/2 teaspoon of garam masala powder.

7. Prepare 1 teaspoon of mace paste.

8. You need 1 teaspoon of ginger paste.

9. It’s 1 teaspoon of garlic paste.

10. Prepare 1/4 cup of poppy seeds.

11. Prepare 1/2 cup of milk.

12. Prepare 1 teaspoon of kewra water.

13. You need 1 teaspoon of ghee.

14. It’s as needed of Vegetable.

15. It’s asneeded of Salt.

16. It’s 1/2 teaspoon of sugar.

The rich flavor of the gravy and the soft juicy moist chicken makes this dish not only unique but very delicious too.

Chicken chaap is a dish from Mughal cuisine that requires slow roasting of the chicken in ghee lathered with a rich marinade consisting of cashew nuts, melon seeds and poppy seeds among others.

I could not find where the recipe was first developed.

However, this dish gained popularity in Bengal when the Nawabs.

Chicken Chaap instructions

1. Marinate the chicken with hung curd, lemon juice, salt, red chilli powder, black pepper powder, mace paste, ginger paste, garlic paste, garam masala powder and keep it covered in a refrigerator for atleast 4hours. For best results marinate it overnight..

2. Heat some vegetable oil in a wok along with the ghee..

3. Add the entire marinated chicken in it(by taking it out of the refrigerator atleast before 30min).Add the sugar, mix it well and keep it covered. Keep the flame low..

4. You will observe the water is coming out of the marinated chicken. Make sure you are cooking it in the low flame so that the water doesnt vapourise easily..

5. Soak the poppy seeds in the lukewarm water for at least 15 min and make a smooth paste out of it and keep it aside..

6. Stir the chicken in between and again cover it with a lid. Repeat this process untill the chicken softens..

7. Add the poppy seeds paste and mix it very well. If you notice that the chicken has become too dry you may add some lukewarm water in it. Make sure that you are adding lukewarm water, as lukewarm water catalyses the cooking process..

8. Add the milk and again mix it very well. Check the salt and if required you may add more at this stage..

9. Add the kewra water. If you dont like the smell you may skip it..

10. Remove it from the flame and serve hot with biriyani..

The name Chaap comes from the cut of the meat.

The English word 'chop' probably mis-pronounced as 'chaap' by the royal khansamas or cooks.

As I mentioned earlier Mutton Chaap is original dish later the chicken alternative was replicated.

Both being equally famous and cherished.

Chicken chaap is a simple yet elegant chicken preparation which required chicken leg pieces (whole leg not drumsticks) and handful of ingredients.