Chicken Chaap Recipe | Kolkata’s Famous Chicken Chaap Recipe
Chicken Chaap Recipe | Kolkata’s Famous Chicken Chaap Recipe
𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎 & 𝙄𝙉𝙎𝙏𝙍𝙐𝘾𝙏𝙄𝙊𝙉𝙎:-
𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:-
For Paste:
Poppy Seeds(khaskhas)-2 Tbsp(soaked)
Cashews(kaju)-10 Nos(soaked)
Melon Seeds(char magaz)-2 Tbsp(soaked)
Onion-1 Medium
Ginger-2 Inches
Garlic-10 Cloves
Green Chillies-10 Medium
For Chicken Marination:
Yoghurt(dahi)-1 Cup
Prepared Paste
Gram Flour(besan)-1 Tbsp
Kashmiri Chilli Powder-1 Tbsp
Turmeric Powder-1/2 Tsp
Salt-As Per Taste
Kewra Water-1 Tsp
Rose Water-1 Tsp
For Chaap Masala:
Caraway Seeds(shahjeera)-1 Tsp
Nutmeg(jaayfal)-1/4 Piece
Cinnamon Stick(daalchini)-1 Inch
Mace Flower(javitri)-1 Flower
Green Cardamoms-6 Nos
Cloves-6 Nos
White Pepper Powder-1 Tsp
For Cooking:
Oil-1/4 Cup
Ghee-2 Tbsp
Marinated Chicken Pieces
Leftover Marinade
Chaap Masala-1 Tbsp
Saffron Milk-1/4 Cup Milk+10 Saffron Threads
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:-
1.Prepare the Paste:
•Drain the soaked poppy seeds, cashews, and melon seeds.
•Add into grinder jar and blend till smooth paste.
•In same jar, add the chopped onion, ginger, garlic, and green chilies.
•Blend until you achieve a smooth, fine paste. Set aside.
2.Marinate the Chicken:
•In a large mixing bowl, add the yoghurt, prepared paste, gram flour, Kashmiri chili powder, turmeric powder, salt, kewra water and rose water. Mix well until all the ingredients are fully combined.
•Take the chicken pieces and make cuts on them.
•Add the chicken pieces to the marinade, ensuring each piece is fully coated.
•Cover the bowl and marinate the chicken for at least 2 hours, preferably overnight in the refrigerator.
3.Prepare the Chaap Masala:
•In a dry skillet, lightly toast the caraway seeds, nutmeg, cinnamon stick, mace flower, green cardamoms, and cloves until aromatic.
•Allow the spices to cool, then add white pepper powder grind them to a fine powder using a spice grinder. •Set aside 1 tablespoon of this masala for cooking.
4.Cook the Chicken Chaap:
•Heat oil and ghee in a large, heavy-bottomed pan over medium heat.
•Once hot, add the marinated chicken pieces, reserving the leftover marinade.
•Cook the chicken on lowered heat for 10 minutes for one side.
•Flip the chicken and cook from that side also for 10 minutes on lower flame.
•When done remove the chicken pieces and half of the oil from pan. •Keep the heat to low and add the reserved marinade. Cook for 5 minutes.
•1 tablespoon of the prepared Chaap Masala. Stir and cook for about a minute.
•Add back the chicken pieces, cover the pan and let cook for 10-15 minutes or until fully cooked on lower flame. Stir occasionally to prevent burning.
•Once the chicken is tender and the oil begins to separate from the masala, add the saffron milk.
• Stir gently to combine, and let the chicken cook for couple of minutes to allow the flavors to meld together.
5.Serve:
•Once done, remove the chicken chaap from the heat.
•Serve hot with naan, paratha, steamed rice or biryani.
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