Classic Chicken Chaap (Kolkata Style)
Classic Chicken Chaap (Kolkata Style)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, classic chicken chaap (kolkata style). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Classic Chicken Chaap (Kolkata Style) is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Classic Chicken Chaap (Kolkata Style) is something that I’ve loved my entire life.

Chicken Chaap is a Classic Delight for Indian food lovers. This is a unique combination of juicy and moist chicken pieces and rich and thick gravy. Any Indian festival will go dull if it doesn't include Biryani and Chaap in its menu. Though I haven't tried and tested this delicious chicken preparation in many places I have become a fan of it.

To get started with this recipe, we have to prepare a few ingredients. You can cook classic chicken chaap (kolkata style) using 32 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Classic Chicken Chaap (Kolkata Style):
  1. Take Marination:
  2. Make ready 500 gm chicken (2 leg pieces)
  3. Get 4 Tablespoons Caramelized Onion Paste
  4. Make ready 3 Tablespoons Garlic Paste
  5. Get 2 Tablespoon Green Chilli Paste
  6. Get 1 Tablespoon Dried Melon Seed Paste (Char Magaz)
  7. Prepare 1 Tablespoon Garam Masala Powder
  8. Take 1 Tablespoons Green Papaya Paste
  9. Prepare 1 Teaspoon Nutmeg & Mess Powder (Javtri and Jaifal)
  10. Take 2 Tablespoons Yogurt
  11. Make ready 1 Tablespoon Ginger Paste
  12. Make ready 1 1/2 Tablespoon Gram Flour
  13. Get 1/2 Teaspoon Sugar
  14. Take Salt as per Taste
  15. Prepare 1/4 Cup Ghee
  16. Prepare 1/4 Cup Vegetable Oil
  17. Make ready Tempering:
  18. Make ready 1 " stick of Cinnamon
  19. Make ready 1 Black Cardamom
  20. Make ready 2 bay leaves
  21. Take 3 Green Cardamom
  22. Make ready 4 cloves
  23. Get Gravy:
  24. Get 1/2 Cup Saffron Soaked Milk
  25. Prepare 3 Tablespoon Cashew Paste
  26. Take 4 Tablespoon Poppy seed Paste
  27. Make ready 1/4 Teaspoon Turmeric Powder
  28. Take 1/2 Teaspoon Red Chilli Powder
  29. Make ready 1/4 Teaspoon Garam Masala Powder
  30. Get 1 Teaspoon Kewra Water
  31. Make ready 1/4 Teaspoon Rose Water
  32. Make ready 2-3 Drops Mitha Attar

A large portion of Bengal's traditional non vegetarian Muslim dishes have Awadhi influence on them and thanks to the Mughals for that. Kolkata style chicken Chaap Recipe Mughlai style chicken chaap recipe is a long hour marinated chicken (with masalas and other ingredients) fried in ghee and oil for making a thick gravy. This delicious chicken chaap is actually an authentic and traditional mughlai dish and Kolkata is best at making this recipe in all over India. Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs Kolkata Chicken Chaap Recipe is essentially slow cooked chicken tangadi that is marinated overnight, for the chicken to take in all the flavours.

Steps to make Classic Chicken Chaap (Kolkata Style):
  1. At first, clean the Chicken and then make some Slits (a long narrow cut) on it.
  2. In a big bowl take the ingredients under the marination list, and whisk it together with 2 tbsp of Ghee. Now add in the chicken and leave it to marinate for at least 3-4 hours in refrigerator.
  3. Heat a wok on medium flame and put Ghee and Vegetable Oil. Remove chicken pieces from the marinade and add it to the wok, frying them one by one on medium-low heat, till they get a nice colour and is 70 per cent cooked. Making sure it cooks on both sides. Keep the chicken on a plate.
  4. Add the ingredients in the tempering list to the wok and cook till fragrant.
  5. Now add the leftover marinade into the pan add in cashew paste, poppy seed paste, turmeric and red chilli powder and cook for 15 mins. Add 1/2 cup of water if it gets too dry.
  6. Reduce the flame to medium-low and add in the chicken pieces, slow-cook for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned, and flipping the chicken after 15 mins so that it cooks from both the sides.
  7. Once the chicken is cooked, add Garam Masala powder, Nutmeg & Mess powder, Kewra Water, Rose Water, Saffron infused milk and at last 2-3 drops of Mitha Attar, stir to combine.
  8. Serve it with Naan, Paratha or you can also serve it with plain white rice.
  9. Note: - Soak the cashew and poppy seeds in warm water for 20 minutes before making a paste. - The entire cooking process can and should be done with Ghee if calories are not what you are considering. - Do adjust the salt and chilli according to your taste
  10. Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!

This delicious chicken chaap is actually an authentic and traditional mughlai dish and Kolkata is best at making this recipe in all over India. Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs Kolkata Chicken Chaap Recipe is essentially slow cooked chicken tangadi that is marinated overnight, for the chicken to take in all the flavours. It is then cooked in a rich & luscious onion, ginger-garlic, cashews and poppy seeds gravy. It's easy to cook, blended with readily available spices, a must try for any Mughlai food lover. If the meat has high amount of fat, then you'd need to use less oil/ ghee.

So that’s going to wrap it up with this special food classic chicken chaap (kolkata style) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!