Classic Chicken Chaap (Kolkata Style)
Classic Chicken Chaap (Kolkata Style)

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, classic chicken chaap (kolkata style). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kolkata Restaurant Style Chicken Chaap Recipe in Bengali with English subtitles. ** Chicken Biryani. Chicken Chaap or Chicken Chanp is a Classic Delight for Indian food lovers. 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. 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.

Classic Chicken Chaap (Kolkata Style) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Classic Chicken Chaap (Kolkata Style) is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook classic chicken chaap (kolkata style) using 32 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Classic Chicken Chaap (Kolkata Style):
  1. Take Marination:
  2. Make ready 500 gm chicken (2 leg pieces)
  3. Get 4 Tablespoons Caramelized Onion Paste
  4. Make ready 3 Tablespoons Garlic Paste
  5. Take 2 Tablespoon Green Chilli Paste
  6. Get 1 Tablespoon Dried Melon Seed Paste (Char Magaz)
  7. Prepare 1 Tablespoon Garam Masala Powder
  8. Make ready 1 Tablespoons Green Papaya Paste
  9. Prepare 1 Teaspoon Nutmeg & Mess Powder (Javtri and Jaifal)
  10. Prepare 2 Tablespoons Yogurt
  11. Prepare 1 Tablespoon Ginger Paste
  12. Get 1 1/2 Tablespoon Gram Flour
  13. Prepare 1/2 Teaspoon Sugar
  14. Make ready Salt as per Taste
  15. Take 1/4 Cup Ghee
  16. Take 1/4 Cup Vegetable Oil
  17. Take Tempering:
  18. Take 1 " stick of Cinnamon
  19. Make ready 1 Black Cardamom
  20. Take 2 bay leaves
  21. Prepare 3 Green Cardamom
  22. Take 4 cloves
  23. Make ready Gravy:
  24. Take 1/2 Cup Saffron Soaked Milk
  25. Get 3 Tablespoon Cashew Paste
  26. Prepare 4 Tablespoon Poppy seed Paste
  27. Make ready 1/4 Teaspoon Turmeric Powder
  28. Take 1/2 Teaspoon Red Chilli Powder
  29. Make ready 1/4 Teaspoon Garam Masala Powder
  30. Make ready 1 Teaspoon Kewra Water
  31. Prepare 1/4 Teaspoon Rose Water
  32. Prepare 2-3 Drops Mitha Attar

There are many restaurants in Kolkata with their own famous. 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.

Instructions to make 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!

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 Biryani is much lighter on spices and serving potato with meat is the speciality of Kolkata Biryani. Calcutta or Kolkata style Chicken Biryani is a mixed rice dish inspired by Awadhi cuisine. It is a continuation of my previous post on Kolkata Style Mutton Biryani with Bengali Chicken Chaap or Chanp Recipe: Kolkata Style from Arsalan.

So that’s going to wrap this up with this special food classic chicken chaap (kolkata style) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!