Chicken Chaap is a famous Mughlai Chicken Curry cooked with selected spices and is famous especially in Kolkata!
It was the night before eid; I and Mehebub returned from the office at around 9:30 and therefore, both were dog-tired. Both were, needless to say, eagerly waiting to spend time with Pasta. One thing that was good was that my office was closed for Eid however, Mehebub had to go. I was planning for the Eid feast and decided to cook a fuss-free meal and finally ended up selecting Chicken Chaap, Butter Garlic Nan, and Firni. Since the last month, I am working almost 15-16 hours a day and left with no energy cooking is what rejuvenates me apart from Pasta.
Coming Chicken Chaap, this is one such chicken dish, Mehebub thinks, I cook almost to perfection. well, I am not much bothered about perfection however, I feel the recipe I follow gives me almost similar results if compared to what we get in a restaurant in Kolkata. I still remember my Bihar days or our Gurgaon days. Thus I used to search for recipes to make almost Kolkata's restaurant-type food which was not available typically there.
Chicken Chaap or Chaap Bhaja? Fried or curried?
I never liked the texture of the Chicken Chaap that is available outside Kolkata (I am not referring to Bangladesh). This particular dish is not a typical curry but something different. I remember my discussion with Baba which indeed helped me to understand the texture.
Baba said they used to call Chicken Chaap, "Chaap Bhaja" as well back in the college days! In fact, I found this particular reference in Prajnasundari Devis's book as well. Baba specifically suggested I follow the process of cooking in a nearby small Mughlai food joint that has an open kitchen. The owner of Guest snack Bar (located at the crossing of Surya Sen Street) is known to my father and hence, allowed me to see the cooking process. I found the dish is all about frying the chicken with the special cut. Furthermore, I realized the reason for calling it Chaap Bbhaja as well.
The owner of the restaurant told me in Kolkata, Chicken Chaap is always about a special cut of the chicken which is having both body and leg parts, Needless to say, Bing chank of around 300 gms. Basically, from one whole chicken, you will get two properly cut chickens.
My father was talking about the use of the whole"Chicken" in the same fashion. He was saying Chaap cooked with the whole chick (of around 250-300g weight) was equally popular. In fact, I remember having the same long back as part of a marriage feast.
A chicken delicacy coupled with Biryani loved and savored by the meat-eating bongs (and others); Chicken Chaap certainly is one of the famous chicken sides available in almost all the Mughlai food joints in Kolkata. As a matter of fact, Chatu aka Sattu aka gram flour plays an important role in cooking this dish.
Kolkata's Chicken Chaap! A Mughlai dish?
Certainly yes if we consider Kolkata's Mughal-influenced food. Though originated in the Northern part of the country, mainly from the Royal Kitchens. However, Kolkata has its fair share and the same is strongly influenced by the Lucknawi food.
This particular dish is available in Kolkata and also in other parts of West Bengal and Bangladesh with little alteration in the recipe.
The cooking process!
Above all, Chicken Chaap is all about frying the Chicken along with a thick marinade. The texture of the thick gravy makes it different than other curries. I learned from the restaurants the texture comes from "Chatu" aka Sattu or Gram flour. Also, a few locally available spices and slow cooking are a must.
Here's how you cook Chicken Chaap!Print
Chicken Chaap aka Chicken Chanp is a famous chicken side widely available in Kolkata and other parts of West Bengal and Bangladesh. This is a Mughal-influenced rich chicken delicacy.
- 4 pieces Chicken Chunk (around 1 kg)
- 500g Hung Curd: 500g
- 5 Tbsp. Onion Paste: 5 Tbsp.
- 1 Tbsp. Ginger Paste: 1 Tbsp.
- 1.5 Tbsp. Garlic Paste: 1.5 Tbsp.
- 1 Tbsp. Char Magaz/ Mellon seed paste: 1 Tbsp.
- 1.5 Tbsp. Red Chili Powder: 1.5 Tsp.
- 3 Tbsp. Chatu/ Sattu/ Gram Flour: 3 Tbsp.
- 1 Tsp. Garam Masala Powder: 1 Tsp.
- 1 Tsp. Turmeric Powder: 1 Tsp.
- 1 Tsp. Sugar: 1 Tsp. (optional)
- 1 tsp. Salt or to taste
- 1 inch Cinnamon Stick
- 6 Clove
- 1 Mace aka Javitri
- 3 Green Cardamom
- 1 Black Cardamom
- ½ cup Saffron soaked Milk (optional)
- 1 Tsp. Keora Water
- 2 Tbsp. Ghee
- 5 Tbsp. Oil (I have used Mustard Oil)
- Wash and pat dry chicken chunks.
- Make slits using a knife.
- Now in a bowl mix Hung Curd, Onion Paste, Ginger Paste, Garlic Paste, Red Chili Powder,
- Mellon seed paste, Gram flour, Garam Masala Powder, Turmeric Powder Sugar, and 1 teaspoon of Oil as well.
- Coat the chicken chunks with this mixture properly and cover the bowl with cling film or lid and refrigerate for 8 hours.
- At the time of cooking, add salt to the chicken and mix thoroughly.
- Remove chicken pieces from the marinade for frying.
- Heat the oil in a deep bottom pan and start frying chicken pieces one by one keeping the flame low from both sides.
- It will take around 5 minutes to fry per piece.
- Once done, add Ghee to the pan having the remaining oil, and heat properly.
- Temper the oil with Cinnamon Stick, Clove, Mace, Green Cardamom, and Black Cardamom.
- Add the remaining marinade and start "broiling" the same without adding water.
- Keep the flame on the higher side and stir continuously for around 3 minutes.
- Add fried chicken and start cooking on low flame without covering the pan.
- Cook from both side for around 5 minutes or until chicken soften but will remain in shape. Do not overcook the chicken.
- Add Saffron soaked milk and kewra water and give a thorough mix.
- Switch the flame off once the gravy thickens and oil comes out from the edges.
- Serve Chicken Chaap aka Chicken Chanp hot with Biryani or Indian bread.
- You may substitute mustard oil with vegetable oil.
- The entire dish can be cooked in ghee if Calorie is not what you are considering.
sugar is optional, however, balances the flavors.
- Adjust salt and chili powder as per taste.
- Prep Time: 8 hours
- Cook Time: 45 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Mughlai
- Serving Size: 250g
- Calories: 603
- Sugar: 13.5g
- Sodium: 286mg
- Fat: 17.5g
- Saturated Fat: 8g
- Carbohydrates: 23.3g
- Fiber: 4.2g
- Protein: 82.5g
- Cholesterol: 218mg
Keywords: Chicken chaap recipe, chicken chap recipe, chicken chanp recipe kolkata, kolkata mughlai food, debjanir ranaghar
Chicken Recipes from Debjanir Rannaghar
- Aam Kasundi Murgi also known as Bengali Style Chicken in Mango Mustard Sauce
- Doi Murgi or Kolkata style Doi Chicken
- Desi Murgir Dum or Bengali Country Chicken Curry
- Bangladeshi Chicken Roast or Biyebarir Chicken Roast or বাংলাদেশী বিয়েবাড়ির চিকেন রোস্ট
- Robibarer Murgir Jhol from my Mother’s Kitchen or Bengali Chicken Curry
Have you tried Chicken Chaap Recipe from Debjanir Rannaghar?
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at email@example.com. Similarly, on Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.