Restaurant Style Chicken Chaap
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Chicken Chaap is a nawabi cuisine liked and adopted by people of kolkata since the time of nawabs. in Kolkata there are array of muhglai restaurants, they provides chicken chaap on their own style. Hence the old resturant Royal's Chicken chaap is my favourite. Biriyani lovers of kolkata , (includes me) never consider mutton biriyani without Chicken chaap, though it can be eat with pulao preparations or rumali rotis/naan. Chicken chaap is rich,spicy and flavorful dish. Usually quarter leg of chicken was marinated with spices for hours or overnight then slow cooked in butter or ghee. It is a delightful dish for all non veg lovers and definitely for people of Kolkata.
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Ingredients
- 2 quarter chicken leg piece
- 1 cup hung curd/Greek yogurt
- 1 big onion paste
- 1 tablespoon Ginger paste
- 1/2 tablespoon garlic paste
- 2 teaspoon red chili powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon garam masala powder
- 1 tablespoon cashew paste
- 2 tablespoon poppy seed paste
- Drops of kewra water
- Ghee or butter as required
- Salt for seasoning
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Instructions
- First we start with the preparation of making spice powder. grinding whole spices and making garam masala gives this dish a nice aroma and taste. Grind 1 inch of cinnamon stick, 4 cloves, 4 cardamom, 1 mace, 1 star anise. Keep aside.
- Next soak poppy seeds into warm water for 20 minutes then make a smooth paste along with cashews.
- In a big bowl add curd, onion paste,ginger paste , garlic paste,red chili powder, garam masala powder, salt and 1 pinch of sugar, mix well.
- Wash the chicken nicely and pat dry with kitchen towels and prick all over the chicken leg with a fork.
- Pour the marination all over the chicken, mix well with hands cover and put in refrigerator for minimum 5 hours, overnight do the best.
- Take out the marinated chicken before cooking and let them come into room temperature.
- In a wide frying pan add handful of ghee/butter,temper with bay leaf,whole red chili and cinnamon stick. After the aroma of cinnamon sticks comes out shake marinates from the chicken and place them in warm ghee.
- Turn the flame to medium range and slow cooked for 15- 20 minutes flipping the legs time to time.
- Add the remain marination and cook for 10 minutes then add cashew and poppy seed paste. Cook for another 30 minutes and when the spices are dry and oil separates from the chicken the dish is ready.
- Enjoy chicken chaap/chaanp warm with mutton biriyani/rice preparations or rumali roti/naan.
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