Calcutta Style Chicken chaap is an absolute delight for chicken lovers. The combination of moist, juicy chicken pieces in a rich, creamy, aromatic gravy is the speciallity of this Calcutta Mughlai chicken recipe. 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. Follow each step to get the best result.
Some more nonveg curries you may also like
- 1 kg Chicken ( 8 pieces )
- 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 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
- 6 tablespoons refined oil
- 1 tablespoon ghee/ clarified butter
- 1/4 teaspoon garam masala powder
- 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.
- Mix the saffron strands and hot water together and leave it for 10 minutes
- Beat the curd well.
- Mix all the ingredients written for marination together.
- Mix well.
- 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.
- Heat oil in a flat-bottomed pan.
- Once the oil turns hot enough, add the chicken pieces. Saute for a minute over a 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.