Restaurant Style Chicken Chaap

4 from 1 vote

Chicken chaap is a very famous dish in kolkata .In any reknowed mughlai restaurants in kolkata you found this lip smacking chicken chaap..It is a rich and spicy mughlai dish..chicken chaap is unique for its distinct flavour and texture...Nowdays we all are health conscious but i must say only for a one time you should try chicken chaap .its absolutely a bliss..I have here made restaurant style chicken chaap
Prep Time 7 hours
Cook Time 45 minutes
Total Time 7 hours 45 minutes
Served AsBrunch, Dinner, Lunch
CuisineIndian, Mughlai
Servings 4


  • Chicken big pieces of leg and breast - 1 kg
  • Ginger+garlic paste - 1 1/2 tbsp
  • Curd - 6-7 tbsp
  • Grated mawa or milk powder- 2 1/2 tbsp
  • Turmeric powder - 1 tsp
  • Chili powder- 1 tsp
  • Cumin powder- 1/2 tsp
  • Coriander powder- 1 tsp
  • Poppy seeds - 1 tbsp
  • Cashew nuts- 10-12
  • Melon seeds- 1 tbsp
  • Sattu or roasted besan- 2 tbsp
  • Rose water - 2 tbsp
  • Kewra water - 2 tsp
  • Sugar - 1 tsp
  • Salt
  • Chicken chap masala - 2 tbsp
  • Chicken chaap masala ingredients
  • Green cardamom- 4
  • Black cardamom- 2
  • Cinnamon stick - 1 inch stick
  • Cloves- 5
  • Mace / javitri- 1/2 tsp
  • Jaifol / nutmeg - 1/2 tsp
  • Caraway seeds - 1tsp
  • Black peppercorn- 1 tsp
  • White peppercorn - 1 tsp
  • Cumin seeds- 1 tsp
  • Coriander seeds- 2 tsp
  • Bay leaves- 2
  • Kabab chini or allspice- 7-8


  • Wash chicken properly and dry it..
  • Soak poppy seeds,cashew nuts and melon in a warm Water for 30 mins..then put in a blender and blend till smooth..
  • Take all chaap masla ingredients in a grinder and grind till powder
  • Now a take a bowl..add poppy seeds +cashew +melon seeds paste ,curd ,2Onion paste,ginger garlic paste, salt to taste,Sugar, Turmeric ,chili,Cumin ,Coriander powder,Chaap masala , sattu or roasted besan ,grated mawa or milk powder rose water and kewra
  • Mix all Ingredients till smooth .then add chicken pieces and marinate with masala very well..
  • Keep the marinated chicken in a fridge for overnight..
  • Then heat a broad pan with 3 tbsp ghee and 1tbsp oil.
  • Now put the marinated chicken inside the pan along with marination.
  • Cook on low-medium heat chicken chaap for 15 -20 mins or till chicken cooked well and ghee leaves the side of the pan..
  • Stirring in between the time to prevent the gravy stick to the bottom of the pan.
  • Check seasoning... gravy should be little dry and oily..
  • Ready restaurant style chicken chaap for serving...serve chicken chaap with naan / Roti/ paratha or whatever you like..


If you won’t get kebab chini then omit it .no problem..

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4 from 1 vote

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Nilanjana Bhattacharjee Mitra
Nilanjana Bhattacharjee Mitra

I am nilanjana. Mother of a little daughter..passionate about Food photography,love to explore new recipes.I am a food blogger and youtuber.

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