Hi foodies, welcome to my food blog "The Crushed Saffron", where I simplify some authentic and modern dishes of India.When I talk about the foods of 'City Of Joy', Kolkata, the first dish that makes me crazy is Chicken Biryani with Chaap.I believe any biryani is incomplete without Chicken Chaap. Some foodies like Chicken/Mutton Rezala but I prefer rezala with Rumali Roti/Tandoori Roti.When biryani is ready on my table, Chicken chaap had to be there at any cost along with raita and a green salad.
Chaap is a Classic Delight for Indian food lovers. This is a delicious combination of juicy and moist chicken pieces and rich-thick gravy. Any Indian festival (mostly the Durga Puja) will go dull if it doesn’t include Biryani and Chaap in its menu. Though I have tried this delicious chicken preparation in many places and now I have become a fan of it.
Today I’m sharing the Bengali Chicken Chaap Recipe in Kolkata Style but in my way...😋 I hope you'll like it and try it in your kitchen.
Chicken Chaap
Cuisine: Mughlai
Course: Main
Author: Aakash.
Prep Time: 1 hour
Cook Time: 45 mins
Total Time: 1 hr 45 mins
Ingredients:
- Chicken Legs,500 gm
- Onion, 2 medium sizes, finely chopped,
- Onion paste, 2 tbsp
- Ginger paste,1 tbsp
- Garlic paste,1½ tbsp
- Hung Curd,4-5 tbsp
- Black pepper powder,¼ tsp
- White pepper powder,¼ tsp
- Nutmeg powder,⅛ tsp
- Watermelon seeds,2 tbsp
- Cashew nut paste,2 tbsp
- Fresh Cream,2 tbsp
- Red Chilli powder,½ tsp
- Poppy seeds,2 tbsp
- Kewra Water/Rose Water,3-4 drops (optional)
- Saffron strands: 8-10, dissolved in warm milk
- Garam Masala, whole (½” cinnamon stick,2 cloves,2 green cardamoms)
- Dry red chilli, whole,2 nos
- Bay leaf,2 nos
- Shahi jeera, ½ tsp
- Lime juice, 1-2 Tsp
- Butter/Ghee(you can use oil also),
- Sugar,1 tbsp
- Salt to taste
How to make Chicken Chaap
Preparation :
- First, wash and clean the chicken pieces and rinse all the water.
- For a smooth, tasty and silky gravy, we need poppy and watermelon seeds paste.For poppy & watermelon seed paste - soak the poppy seeds and watermelon seeds in warm water for around 30 mins and blend it smoothly in a blender then, keep it aside.
- Now, take a bowl add the chicken legs and add curd, red chilli powder, black pepper powder.Mix all together and then add a small amount of oil to the mixture.Then put the mixture in the refrigerator for around one hour for giving a perfect marination to the chicken(For better taste, keep it in the fridge overnight).
- After an hour, take the marinated chicken out of the refrigerator and wait until it's temperature is as same as room.
- Now, take a medium bottom pan and add shahi jeera, bay leaf and dry red chilli and stir randomly to prevent burn out.
- Then, add the finely chopped onions, and add sugar (adding a small amount of sugar at the moment of onion frying, makes the onions golden brown).
- When the onions colour changes to golden brown then add ginger-garlic paste along with the watermelon and poppy seed paste.
- Put the gas on medium flame to resist burn out of the spices.Stir it continuously.
- When the raw smell of the ginger and garlic are gone, then add cashew nut paste and then add marinated chicken.
- Give it a quick stir for and then cover the pan with a lid.
- Check the chicken at an interval of 3 min.
- Cook the chicken until the chicken is done and oil separates from spices(You can sprinkle some warm water in between if gravy has dried up and chicken is still undone cover with a lid).
- Add 2-3 drops of Rose/Kewra Water & add fresh cream and Butter.
- When the chicken is fully done, put the flame off and serve it in a bowl along with Biryani or Fried Rice or any other dish whatever you want, but I prefer Chicken Chaap mostly with rice dishes.You may like this dish with Rotis.
I hope you’ll like it.Please inform me any suggestions or any demand of recipe what you want by commenting in the comment section.And foodies, please do like, share and don't forget to subscribe to my blog and also visit my Subscribe to my Youtube channel.Thanks for your support.
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