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    Recipes » Recipes » Chicken Recipes

    Chicken Chaap; Chaap Bhaja, the perfect companion for Kolkata Biryani

    Published: Aug 26, 2018 · Modified: Feb 6, 2025 by Debjani · This post may contain affiliate links · 6 Comments

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    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
    Jump to:
    • 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!
    • Recipe Card
    • Chicken Recipes from Debjanir Rannaghar
    • Related Recipes
    • 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.

    %Chicken %Chaap %Debjanir %Rannaghar

    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.

    %Chicken %Chaap

    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!

    %Chicken %Chaap %recipe

    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.

    %How %to %make %Chicken %Chaap

    Kolkata Chicken Chaap - Cooking hack

    %Kolkata %style %Chicken %Chaap

    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!

    Recipe Card

    %Chicken Chaap Recipe Debjanir Rannaghar
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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 hours hours
    Cook Time 45 minutes minutes
    Total Time 8 hours hours 45 minutes minutes
    Servings 4 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
    Get Recipe Ingredients

    Instructions

    • %Chicken Chaap Making
    • 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

    Serving: 250g | Calories: 603kcal | Carbohydrates: 23.3g | Protein: 82.5g | Fat: 17.5g | Saturated Fat: 8g | Cholesterol: 218mg | Sodium: 286mg | Fiber: 4.2g | Sugar: 13.5g

    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

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    Pairing Chicken Chaap

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    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.

    You can follow me on Facebook, Twitter, Pinterest and Instagram for updates and recipes from Debjanir Rannaghar.

    %Chicken Chaap Recipe Pinterest Pin debjanir rannaghar
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    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.

    Learn more about me →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    1. Probashi Bangali says

      July 07, 2023 at 11:53 am

      Hello,

      On steps 8 and 9 the instructions are:
      8. Heat the oil in a deep bottom pan and start frying chicken pieces one by one keeping the flame low from both sides.
      9. It will take around 5 minutes to fry per piece.

      Only cooking each chicken piece for 5 minutes at low temperatures seems like it will be too little time to cook the chicken properly. Please confirm that timing is correct.

      Thank you.

      Reply
      • Debjani says

        July 07, 2023 at 12:03 pm

        Hi there! Ideally it takes not more than 20 minutes to cook chicken completely. For a curry recipe such as this one we are not only frying the chicken but also cooking it in the gravy. Please refer to step number 15 for the same. Hope it will help. Also, a small suggestion. Go through the entire process first to understand the intricacies if possible. Happy cooking 🙂 .

        Reply
        • Probashi Bangali says

          July 07, 2023 at 6:46 pm

          Hello,

          That is the other part. On step 15 is that 5 minutes each side or 5 minutes total for both sides? If you would please clarify that it would help.

          Thank you.

          Reply
    2. Probashi Bangali says

      July 07, 2023 at 10:51 pm

      Hello,

      Yes, about that on step 15 is it 5 minutes per side or total of 5 minutes for both sides? If you will please clarify that, that would be helpful.

      Thank you.

      Reply
      • Debjani says

        July 08, 2023 at 6:14 pm

        Hi. Fry for 5 minutes in total cook for 10 minutes (5 each side). That should be enough. If needed cook for some more time but restrict to 20 minutes in total. I will also update the recipe as well.

        Reply
        • Probashi Bangali says

          July 10, 2023 at 2:52 am

          Thanks. That will help others.

          Reply

    Meet Debjani

    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.

    Learn more about me →

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