Chicken Chaap 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.
- Chicken Chunk: 4 Pieces (around 1 kg)
- Hung Curd: 500g
- Onion Paste: 5 Tbsp.
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 1.5 Tbsp.
- Char Magaz/ Mellon seed paste: 1 Tbsp.
- Red Chili Powder: 1.5 Tsp.
- Chatu/ Sattu/ Gram Flour: 3 Tbsp.
- Garam Masala Powder: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Sugar: 1 Tsp. (optional)
- Salt: to taste
- Cinnamon Stick: 1"
- Clove: 5-7
- Mace: few strings
- Green Cardamom: 3
- Black Cardamom: 1
- Saffron soaked Milk: 1/2 Cup (optional)
- Keora Water: 1 Tsp.
- Ghee: 2 Tbsp.
- Oil: 5 Tbsp. (I have used Mustard Oil)
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/08/Chicken-Chaap-Making.jpg"][/url]
- 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 and Sugar and 1 Tsp 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 pieces.
- Once done, add Ghee to pan having remaining oil and heat properly.
- Temper the oil with Cinnamon Stick, Clove, Mace, Green Cardamom and Black Cardamom.
- Add 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 in 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 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 flavours.
Adjust salt and chilli powder as per taste.
- Category: Side Dish
- 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