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%Chicken Chaap Recipe Debjanir Rannaghar
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5 from 6 votes

Chicken Chaap | Kolkata-Style Chicken Chanp

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
Cook Time 45 minutes
Total Time 8 hours 45 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 tablespoon Onion Paste
  • 1 tablespoon Ginger Paste
  • 1.5 tablespoon Garlic Paste
  • 1 tablespoon Char Magaz / Mellon seed paste
  • 1.5 tablespoon Red Chili Powder
  • 3 tablespoon Chatu/ Sattu/ Gram Flour
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Sugar optional
  • 1 teaspoon 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 teaspoon Keora Water
  • 2 tablespoon Ghee
  • 5 tablespoon Oil I have used Mustard Oil

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 on 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

Top Tips
  • 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
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