Kolkata-Style Chicken Chaap: A Regal Mughlai Recipe
1 hour 10 minutes
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About Kolkata-Style Chicken Chaap: A Regal Mughlai Recipe
Indulge in the rich culinary heritage of Kolkata with this authentic Chicken Chaap recipe. A cherished Nawabi delicacy, this slow-cooked chicken dish boasts tender, succulent meat infused with aromatic spices and a creamy cashew-poppy seed paste. Inspired by the legendary Royal's Chicken Chaap, this recipe is a must-try for biryani enthusiasts and anyone seeking a taste of true Mughlai flavor.The chicken is marinated for hours in a blend of Greek yogurt, ginger, garlic, and a vibrant spice mixture, then gently simmered to perfection in butter or ghee. Its irresistible tenderness and complex flavor profile make it the ideal accompaniment to fragrant rice, fluffy naan, or soft rumali roti.Experience the exquisite taste of Kolkata's culinary heart with this restaurant-quality Chicken Chaap, perfect for a special occasion or a memorable weeknight meal.
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Recipe Time & More
Prep20 minutes
Cook50 minutes
Total1 hour 10 minutes
Ingredients
Chicken & Marinade
- 2 Chicken Quarters leg quarters preferred
- 1 cup Greek Yogurt or hung curd
- 1 Large Onion finely grated or pureed
- 1 tbsp Ginger Paste
- 1/2 tbsp Garlic Paste
- 2 tsp Chili Powder red
- 1 tsp Turmeric Powder haldi
- 1 tsp Garam Masala store-bought or homemade (see instructions)
- 1 tsp Salt to taste
- 1/4 tsp Sugar optional, enhances flavors
Spice Blend (Garam Masala) - Make Ahead
- 1 inch Cinnamon Stick
- 4 Cloves
- 4 Cardamom Pods
- 1 Mace
- 1 Star Anise
Nut & Seed Paste
- 1/2 cup Poppy Seeds
- 1/4 cup Cashews
Cooking & Finishing
- 5-10 drops Kewra Water optional, adds floral aroma
- 1/2 cup Butter or as needed
- 2 Bay Leaves
- 2 Chilies for tempering, dried, red
Instructions
Prepare the Garam Masala
- Grind the cinnamon stick, cloves, cardamom pods, mace, and star anise into a fine powder. Set aside.
Prepare the Nut and Seed Paste
- Soak poppy seeds in warm water for 20 minutes. Drain well and blend into a smooth paste with the cashews.
Marinate the Chicken
- In a large bowl, combine the Greek yogurt, grated onion, ginger paste, garlic paste, red chili powder, garam masala, salt, and sugar (if using). Mix thoroughly.
- Wash the chicken quarters, pat dry, and prick all over with a fork. Add the chicken to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 5 hours, or preferably overnight.
Cook the Chicken Chaap
- Remove the marinated chicken from the refrigerator and allow it to come to room temperature.
- Heat the butter or ghee in a wide pan over medium heat. Add the bay leaves and dried red chilies. Once fragrant (about 30 seconds), remove the chicken from the marinade (reserve the marinade) and place it in the pan.
- Reduce heat to medium-low. Cook the chicken slowly for 15-20 minutes, flipping occasionally, until lightly browned and almost cooked through.
- Add the reserved marinade to the pan and cook for 10 minutes. Stir in the cashew-poppy seed paste and continue to cook for another 30 minutes, or until the sauce thickens and the oil separates from the chicken. Add Kewra water (optional) during the last 5 minutes of cooking.
- Serve warm with rice, naan, or rumali roti.
Recipe Notes
Expert Tips for Perfect Chicken Chaap
- For an even richer flavor, use a combination of butter and ghee.
- Don't overcrowd the pan when cooking the chicken; work in batches if necessary to ensure even browning and cooking.
- Adjust the amount of red chili powder to your preferred spice level.
- Allow the chicken to rest for 10 minutes after cooking before serving to allow the juices to redistribute, resulting in more tender meat.
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Recipe Nutrition
Calories: 262kcalCarbohydrates: 8gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gCholesterol: 2mgSugar: 7g
Usashi Mandal
Articles: 54
4 Comments
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Looks so good! Can’t wait to try it.
This is delightful! Thanks for the recipe.
This looks so good! Appreciate the share.
Such an enticing dish! Thanks for the recipe.