Restaurant Style Chicken Chaap
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About Restaurant Style Chicken Chaap
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
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Recipe Time & More
Ingredients
- 1 piece Chicken big leg and breast
- 1 tbsp Ginger Garlic Paste
- 6 tbsp Curd
- 2 tbsp Milk Powder or mawa grated mawa or
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder
- 1/2 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tbsp Poppy Seeds
- 10 cashews
- 1 tbsp Melon Seeds
- 2 tbsp Sattu or besan or roasted besan
- 2 tbsp Rose Water
- 2 tsp Kewra Water
- 1 tsp Sugar
- 1-2 tsp Salt or as per taste
- 2 tbsp Chicken or masala chap masala
- Chicken or masala chaap masala ingredients
- 4 Cardamom
- 2 Black Cardamom
- 1 stick Cinnamon
- 5 cloves Cloves- 5
- 1/2 tsp Javitri or mace mace
- 1/2 tsp Nutmeg jaifol
- 1 tsp Caraway Seeds
- 1 tsp Black Peppercorn
- 1 tsp Peppercorn or white white
- 1 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 2 leaves Bay Leaves- 2 bay
- 7 Allspice or kabab, or chini kabab chini or
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Instructions
- 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..
Recipe Notes
If you won’t get kebab chini then omit it .no problem..
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5 Comments
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This is awesome! Can’t wait to cook it.
This is exactly what I was looking for!
This looks so good! Can’t wait to cook it.
This is wonderful! Can’t wait to taste it.
I’m excited to make this at home!