Popular Recipe Classic Chicken Chaap Kolkata Style Delicious and Healthy

Home recipe ultimate Classic Chicken Chaap (Kolkata Style) easy, yummy, practical. Kolkata Restaurant Style Chicken Chaap Recipe in Bengali with English subtitles.** Chicken Biryani. It is possible to make a chaap at home! this recipe will show you how with a little bit of prep work in marinating the meat, it is possible to bring out the. Mughlai style chicken chaap recipe is a long hour marinated chicken (with masalas and other ingredients) fried in ghee and oil for making a thick gravy. For making this Kolkata restaurant-style chicken chaap recipe at home, few things are so important, i.e, special masala, the exact amount of. Chicken Chaap certainly is one of the famous chicken side available in almost all the Mughlai food joints in Kolkata and is mostly coupled with Biryani.

My father was talking about the use of whole"Chick" in the same fashion. He was saying Chaap cooked with the whole chick (of around. Chicken Chaap or Chicken Chanp is a Classic Delight for Indian food lovers.

32 ingredients, 10 steps, cooking Classic Chicken Chaap (Kolkata Style)

Good Afternoon mother, now you can cook recipe Classic Chicken Chaap (Kolkata Style) with 32 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 32 ingredients and 10 stages of easy cooking Classic Chicken Chaap (Kolkata Style).

Ingredients all Classic Chicken Chaap (Kolkata Style)

1. Prepare : Marination:.
2. It’s 500 gm : chicken (2 leg pieces).
3. It’s 4 Tablespoons : Caramelized Onion Paste.
4. It’s 3 Tablespoons : Garlic Paste.
5. You need 2 Tablespoon : Green Chilli Paste.
6. Prepare 1 Tablespoon : Dried Melon Seed Paste (Char Magaz).
7. You need 1 Tablespoon : Garam Masala Powder.
8. Prepare 1 Tablespoons : Green Papaya Paste.
9. It’s 1 Teaspoon : Nutmeg & Mess Powder (Javtri and Jaifal).
10. You need 2 Tablespoons : Yogurt.
11. Prepare 1 Tablespoon : Ginger Paste.
12. Prepare 1 1/2 Tablespoon : Gram Flour.
13. Prepare 1/2 Teaspoon : Sugar.
14. Prepare : Salt as per Taste.
15. It’s 1/4 Cup : Ghee.
16. You need 1/4 Cup : Vegetable Oil.
17. It’s : Tempering:.
18. Prepare 1 : " stick of Cinnamon.
19. It’s 1 : Black Cardamom.
20. Prepare 2 : bay leaves.
21. Prepare 3 : Green Cardamom.
22. It’s 4 : cloves.
23. It’s : Gravy:.
24. It’s 1/2 Cup : Saffron Soaked Milk.
25. It’s 3 Tablespoon : Cashew Paste.
26. It’s 4 Tablespoon : Poppy seed Paste.
27. Prepare 1/4 Teaspoon : Turmeric Powder.
28. Prepare 1/2 Teaspoon : Red Chilli Powder.
29. You need 1/4 Teaspoon : Garam Masala Powder.
30. You need 1 Teaspoon : Kewra Water.
31. It’s 1/4 Teaspoon : Rose Water.
32. Prepare 2-3 Drops : Mitha Attar. This is a unique combination of juicy and moist chicken pieces It is a continuation of my previous post on Kolkata Style Mutton Biryani with Bengali Chicken Chaap or Chanp Recipe: Kolkata Style from Arsalan.Kolkata Chicken Chaap Recipe is a lip-smacking recipe of slow cooked marinated chicken legs with bone.Chicken chaap is an adopted Nawabi dish which is renowned in Calcutta/Kolkata due to historical reign of Bengal Nawabs.There are many restaurants in Kolkata with their own famous. If all raw materials Classic Chicken Chaap (Kolkata Style) it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking Classic Chicken Chaap (Kolkata Style)

1. At first, clean the Chicken and then make some Slits (a long narrow cut) on it.
   
2. In a big bowl take the ingredients under the marination list, and whisk it together with 2 tbsp of Ghee. Now add in the chicken and leave it to marinate for at least 3-4 hours in refrigerator.
   
3. Heat a wok on medium flame and put Ghee and Vegetable Oil. Remove chicken pieces from the marinade and add it to the wok, frying them one by one on medium-low heat, till they get a nice colour and is 70 per cent cooked. Making sure it cooks on both sides. Keep the chicken on a plate.
   
4. Add the ingredients in the tempering list to the wok and cook till fragrant.
   
5. Now add the leftover marinade into the pan add in cashew paste, poppy seed paste, turmeric and red chilli powder and cook for 15 mins. Add 1/2 cup of water if it gets too dry.
   
6. Reduce the flame to medium-low and add in the chicken pieces, slow-cook for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned, and flipping the chicken after 15 mins so that it cooks from both the sides.
   
7. Once the chicken is cooked, add Garam Masala powder, Nutmeg & Mess powder, Kewra Water, Rose Water, Saffron infused milk and at last 2-3 drops of Mitha Attar, stir to combine.
   
8. Serve it with Naan, Paratha or you can also serve it with plain white rice.
   
9. Note: Soak the cashew and poppy seeds in warm water for 20 minutes before making a paste. The entire cooking process can and should be done with Ghee if calories are not what you are considering. Do adjust the salt and chilli according to your taste
   
10. Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!
    
11. Finish and Enjoy.

Chicken chaap is a Bengali mughlai dish.Chicken chaap is a Bengali mughlai dish.Here Big chicken pieces marinated and cooked in spicy and rich poppy seed based gravy.Kolkata style Chicken Chaap is a Mughlai classic where the Chicken full leg pieces marinated first with aromatic spices and spice paste then it cooked further.Kolkata style Chicken Biryani is much lighter on spices and serving potato with meat is the speciality of Kolkata Biryani.

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