Tuesday, 23 January 2018

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Chicken Chaap | Calcutta Style Chicken Chaap Recipe

Calcutta style chicken chaap recipe



Chicken chaap is a Mughlai recipe and a specialty of Calcutta. In this preparation, a whole small size chicken (approx.500-600 gms) is used by cutting into four pieces, followed by marination and slow cooking. It is an absolutely delicious chicken side dish. The chicken pieces are so juicy, tender and at the same time, the aromatic creamy masala is just a delight for chicken lovers. For garam masala powder, I will suggest using freshly homemade to get the exact flavor. For your better understanding, I have explained the complete process in step by step. Follow each step to get the best result. Ingredients for this recipe are mentioned below.


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INGREDIENTS:



  • 1 kg Chicken ( 8 pieces )

For marination 


  • 5-6 saffron strands and 2 tablespoons hot water

  • 200 grams curd
  • 2 big size onions, ground to paste
  • 2 tablespoons ginger and garlic paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons Kashmiri red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon freshly homemade garam masala powder
  • 1/4 teaspoon Kewra water
  • 1 tablespoon sattu / roasted gram powder
  • 6-7 cashew nuts and 2 tablespoons poppy seeds, ground to a smooth paste
  • 2 tablespoons refined oil
  • 1/4 teaspoon sugar
  • Salt to taste

For cooking


  • 6 tablespoons refined oil
  • 1 tablespoon ghee/ clarified butter
  • 1/4 teaspoon garam masala powder

INSTRUCTIONS:


Calcutta style chicken chaap recipe

Step-1

  • Take the chicken legs and make small cuts all over the chicken pieces with a knife. Just like pockets, so that the masala goes inside.

Step-2

  • Mix the saffron strands and hot water together and leave it for 10 minutes

Step-3

  • Beat the curd well.
  • Mix all the ingredients written for marination together.
  • Mix well.

Step-4

  • Mix chicken and the marination mixture together with your hand. Mix well. Try to fill some masalas inside the cuts or pockets.
  • Cover and keep it in the refrigerator for overnight or at least 7-8 hour. 

Step-5

  • Heat oil in a flat-bottomed pan. 
  • When the oil is hot enough, add the chicken pieces. Saute for a minute in medium to high flame. 
  • Add the masalas over it and saute for another minute. 
  • Keep the flame in low. Cover and cook until the chicken is done and he masala separated from the oil. Check in between.
  • Lastly, add 1 tbsp ghee and 1/4 tsp garam masala powder. Mix well. Cover the lid and turn off the flame.
  • Chicken chaap is ready to serve.
  • Serve hot with piping hot rice/biriyani/naan.


Calcutta style chicken chaap


If you like this recipe or have tried it, share your experience or recipe picture with me on Facebook . You can also join me on FacebookTwitterInstagram. I would love to hear from you :)


Till then take care and happy cooking!


5 comments:

  1. This looks delicious!I'll try to make it one day...

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    Replies
    1. I am glad you liked. I am sure you will love this. Thanks for connecting:)

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  2. I am glad you liked it :) Do try and let me know how it turns out. Thanks for your comment!

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  3. Very easy recipe!! Will definitely give it a try..

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    Replies
    1. Thanks for your comment! Glad you liked this recipe! Do try this and let me know how it turns out for you :)

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