Chicken Chaap Recipe | Chicken Chap | How To Make Kolkata Restaurant Style Chicken Chaap |চিকেন চাপ

Chicken chaap is a traditional Mughlai dish that is very much popular among the Bengalis. In this recipe, the full chicken leg pieces are marinated with lots of spice paste and then cooked in lots of oil or ghee. Make sure that the chicken is marinated for at least 2-3 hours or overnight in the refrigerator. As it is a slow cooking recipe the marinated chicken has to be cooked in lots of ghee or oil in low heat; so be generous about using oil especially in this recipe. It is basically served as a side dish with Kolkata style mutton biryani. But, it can be served with pulao, paratha, naan or roti as well. INGREDIENTS:- Chicken 550 gm (leg piece with thigh) Onion 1 medium Ginger 2 inch Garlic cloves 7-8 cloves Green chillies 3-4 pcs Poppy seeds 1 ½ tbsp Charmagaz (Melon seeds) 1 tbsp Cashew nuts 8 pcs Curd ½ cup Kashmiri red chilli powder 1 ½ sp Red chilli powder ½ tsp Shahi garam masala 1 tsp Salt 1 ¼ tsp Turmeric powder ¼ tsp Sugar ½ tsp Chatu (sattu) 1 tbsp Khoya kheer 2 tbsp/ 20 gm Rose water ½ tsp Kewra water ½ tsp Mitha attar 2 drops Ghee (for marination) 1 tbsp Mustard oil ⅓ cup Ghee (for cooking) 2 tbsp Warm milk ¼ cup Saffron 1 pinch METHOD:- Roughly chop the onion and ginger. In a grinding jar put the poppy seeds. At first dry grind the poppy seeds. Then add the melon seeds and cashew nuts into the same grinder. Now add the roughly chopped onion, ginger, garlic cloves and curd. Grind them into a fine paste. Transfer the paste into a bowl. Add Kashmiri red chilli powder, red chilli powder, shahi garam masala, salt, sugar, turmeric powder, Chhatu (sattu), khoya kheer, rose water, kewra water, mitha attar and ghee into the paste. Mix them altogether. Make a few slits into the chicken pieces, so that the masala can penetrate easily. Now pour the paste mixer into the chicken and mix well. Let it rest for 2-3 hours in the refrigerator or overnight if possible. Take warm milk in a small bowl. Add a pinch of saffron into it. Mix it well and keep it aside for ½ an hour. In a wide pan or kadai heat ⅓ cup of mustard oil and 2 tbsp of ghee. When the oil is medium hot add the chicken pieces. Cook for 4-5 minutes on medium heat until the chicken pieces get a nice golden brown colour from both sides. Flip the chicken pieces in between. When the chicken pieces are nicely golden brown add the masala paste into it. Gently stir the masala and turn the heat to low. Cover with a lid and cook for 30-35 minutes on low heat. Stir every 4-5 minutes to avoid burning from the bottom as cashew paste tends to stick very fast. When the chicken gets soft add the saffron soaked milk into it. Cook for 4-5 minutes more on low heat covering the lid and then turn off the heat. Serve hot with mutton biryani or pulao or plain rice, roti or paratha etc. Full recipe link: Music:https://www.youtube.com/audiolibrary/... Follow us on Twitter:   / eatdrink9   Instagram:   / eat_nddrink