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Chicken Chaap
Kolkata style Chicken Chaap is a side served along with the Kolkata Biriyani. It is an aromatic version of slow cooked/roasted chicken. It is also served in the streets of Kolkata with Naan and Rumali rotis (Thin bread). The dish boasts of some robust and sharp Awadhi and Mughlai flavors. If you haven’t had this before, the first bite is going to make you drool with the taste that is released by the ingredients used in this one.
Cuisine – Indian, Bengali
Course – Main Course
Keywords- Indian, Chicken Chaap, Indian Chicken Curry, Bengali Chicken Curry, Spice, Tasty, Cooking, Recipe
Prep – 10 mins
Cooking – 50 mins
Ingredients:
6 Chicken leg quarters
Some mustard oil
3 Teaspoons of ghee (Clarified butter)
4 Cardamom pods
1 Cinnamon stick
2 Mace leaves
2 Black or big cardamom pods
5 Bay leaves
Some saffron
Cup of milk
1 Teaspoon kewra water
Marinade -
500 Gms of hung curd
Bowl of char magaz powder (melon seeds powder)
1 onion , blend into a paste
4 Teaspoons of salt
Some mustard oil
1 Teaspoon of turmeric powder
2 Teaspoons of garam masala powder (Bengali garam masala is preferred)
1 Teaspoon of chili powder
3 Teaspoons of ginger garlic paste
½ Bowl of gram flour (Besan or sattu)
RECIPE :
Marinade
1. Take a big mixing bowl and add all the ingredients listed in the marinade section into it.
2. Whip them together nicely so that the ingredients are mixed together consistently to form a marinade.
3. Take the leg quarters, make big incisions on them. Add them into the bowl and apply the marinade so that the marinade is coated consistently on the chicken.
4. Cover the bowl and marinate for 3+ hours, remember the rule - the more the merrier.
Chicken Chaap
1. Take a pan, pour some mustard oil in it and bring it to heat.
2. Place the leg quarters in the pan carefully and start shallow frying them. I fry two at a time to ensure the surface of the pieces are equally cooked.
3. Fry each side of 5 minutes each, you should see a brown layer on the pieces attributed due to the marinade being fried. Take them out and keep them aside. Repeat the process and fry all the 6 marinated pieces.
4. Soak some saffron in a cup of milk and keep it aside.
5. Pour the ghee in the same pan and add the cardamom, big cardamom, mace, cinnamon and bay leaves in it.
6. Pour the rest of the marinade into the pan and cook for 5 minutes stirring continuously. The marinade with start to turn thick while you cook.
7. Add some salt as required, place the fried chicken leg quarters in the pan. Gently mix the sauce with the chicken.
8. Now add the saffron soaked milk and kewra water into the sauce, mix them gently. Close the lid , cook for 20 minutes in low medium flame and your dish is ready.
You can garnish this using some cilantro leaves and serve it with some Pulao or Biriyani rice.
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