Chicken Chaap, a renowned chicken dish, is a staple in Kolkata, West Bengal, and Bangladesh. This savory delight has its roots in the Mughal culinary tradition, offering a unique and indulgent taste experience.

%Chicken Chaap Recipe Debjanir Rannaghar

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Chicken Chaap or Chaap Bhaja? Fried or curried?
Tips!
Chicken Chaap!
Kolkata's Chicken Chaap! A Mughlai dish?
Kolkata Chicken Chaap - Cooking hack
Here's how you cook Chicken Chaap!
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Chicken Recipes from Debjanir Rannaghar
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Pairing Chicken Chaap
Have you tried the Chicken Chaap Recipe from Debjanir Rannaghar?

It was the evening before Eid, and both Mehebub and I had just returned from the office, exhausted after a long day. Nonetheless, we were eagerly anticipating spending quality time with our beloved Pasta. While my office was closed for the Eid holiday, Mehebub still had to go in. As I planned the Eid feast, I decided to prepare a simple yet delicious meal, settling on Chicken Chaap, Butter Garlic Naan, and Firni. Cooking has always been a rejuvenating activity for me, especially during these long workdays where I've been putting in 15-16 hours lately.

The Chicken Chaap, in particular, is a dish that Mehebub believes I cook to perfection. Though I'm not overly concerned with achieving culinary perfection, the recipe I follow does tend to deliver results quite similar to what one would find at a restaurant in Kolkata. I have fond memories of searching for such recipes during my time in Bihar and Gurgaon, as authentic Kolkata-style dishes were not readily available in those regions.

Chicken Chaap or Chaap Bhaja? Fried or curried?

I've never been a fan of the texture of the Chicken Chaap that you find outside Kolkata (and I'm not talking about the version from Bangladesh). This particular dish is quite different from a typical curry. I remember having an insightful discussion with my father that really helped me understand the unique texture.

Apparently, back in my father's college days, they used to refer to Chicken Chaap as "Chaap Bhaja" as well. In fact, I even found a reference to this in Prajnasundari Devi's book. My father specifically recommended that I observe the cooking process at a small Mughlai joint nearby that has an open kitchen. The owner of the Guest Snack Bar, located at the Surya Sen Street intersection, is known to my father, so he allowed me to watch the preparation.

Tips!

I learned that the key to this dish is frying the chicken with a special cut. That's why they also call it Chaap Bhaja - it's all about that distinctive preparation. The restaurant owner explained that in Kolkata, Chicken Chaap always features a special cut that includes both the body and leg parts of the chicken, typically around 300 grams. Essentially, you start with a whole chicken and end up with two properly portioned Chaap pieces.

Using the whole "chicken" in the same way, he was saying that Chaap cooked with the entire bird (weighing around 250-300g) was just as popular. In fact, I recall enjoying the same dish long ago as part of a wedding feast.

Chicken Chaap!

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?

Kolkata's cuisine is deeply influenced by the Mughal culinary traditions, which originated in the royal kitchens of Northern India. While these dishes have spread across the country, Kolkata has put its own unique spin on them. One such example is the beloved Chicken Chaap.

Kolkata Chicken Chaap - Cooking hack

Chicken Chaap is commonly found in Kolkata and other parts of West Bengal, as well as in Bangladesh, with only minor variations in the recipe. The key feature of Chicken Chanp is the way the chicken is fried in a thick, flavorful marinade. The resulting gravy has a unique texture, achieved through the use of "Chatu" or gram flour. Additionally, the judicious use of local spices and slow cooking are essential to the dish's distinctive taste.

Here's how you cook Chicken Chaap!

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Chicken Chaap

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.

Course Side Dish

Cuisine Mughlai

Keyword Chicken chaap recipe, chicken chanp recipe kolkata, chicken chap recipe, debjanir ranaghar, kolkata mughlai food

Prep Time 8

Cook Time 45

Total Time 8 45

Servings People

Calories 603kcal

Author Debjani Chatterjee Alam

Cost Rs 500

Ingredients

4 pieces Chicken Chunk around 1 kg, one whole chicken cut into 4 pieces

For Marination:

500 g Hung Curd
5 Tbsp. Onion Paste
1 Tbsp. Ginger Paste:
1.5 Tbsp. Garlic Paste
1 Tbsp. Char Magaz/ Mellon seed paste
1.5 Tbsp. Red Chili Powder
3 Tbsp. Chatu/ Sattu/ Gram Flour
1 Tsp. Garam Masala Powder
1 Tsp. Turmeric Powder
1 Tsp. Sugar optional
1 tsp. Salt or to taste

Tempering:

1 inch Cinnamon Stick
6 Clove
1 Mace aka Javitri
3 Green Cardamom
1 Black Cardamom

Other:

½ cup Saffron soaked Milk optional
1 Tsp. Keora Water
2 Tbsp. Ghee
5 Tbsp. Oil I have used Mustard Oil

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Instructions

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.

Notes

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.

Nutrition

Chicken Recipes from Debjanir Rannaghar

Pairing Chicken Chaap

Have you tried the 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 dolonchttrj@gmail.com. Similarly, on Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.

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%Chicken Chaap Recipe Pinterest Pin debjanir rannaghar

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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