Kolkata style Chicken Chaap is a Mughlai exemplary where the Chicken full leg pieces marinated first with sweet-smelling flavors and zest glue then it cooked further. The final product is a rich, flavourful, complex curry with delicate chicken which tastes incredible with parotta, roti, biryani, or pulao.

INGREDIENTS :

• ½ tsp Saffron Strands Dry roasted in a pan on low for 1 minute
• 5 tbsp Oil
• 4 large Onions Sliced (Red or White)1 heaped tsp Red or Kashmiri Chilli Powder
• 750 g Plain Yoghurt
• 40 g Cashews Soaked for 30 minutes and then blended with the soaking water
• 10 cloves Garlic Crushed
• 2 tbsp Ginger Crushed
• 1 tsp Ground Black Pepper
• 1 tbsp Garam Masala Powder
• ¼ tsp Ground Mace
• ¼ tsp Ground Nutmeg
• 1 tbsp Lemon Juice
• 2 tbsp Roasted Gram Flour Dry roast Gram Flour in a pan for 1 – 2 minutes on low
• 1 tbsp Ground Coriander Powder
• 1 tsp Red Chilli Flakes Optional
• Salt To Taste
• 3 tbsp Ghee
• 8 Chicken Thighs/Legs Skinless, Bone-in, slashed across the top
• 1 – 2 tsp Sugar
• 2 tbsp Flaked Almonds Toasted in a dry pan for 30 seconds (Optional)

~ Step by step instructions to Chicken Chaap Recipe ~

1. Add Saffron to some warm water. Put away.
2. Warmth oil, when hot add Onion, and fry covered on low for 30 minutes until a profound brilliant brown. Channel the onions in a colander and permit to cool a bit.
3. To Yogurt add depleted Onions, Cashew Paste, Garlic, Ginger, Chili, Black Pepper, Garam Masala, Mace, Nutmeg, Lemon Juice, Roast Gram Flour, Ground Coriander, Chili Flakes, and Salt.
4. Add Ghee to the dish and when hot add Chicken. Cook on high for 5 minutes. Lower warmth and add Yogurt and mix through.
5. Cook on low (covered) for 45 – 50 minutes.
6. Pour in Saffron and add Sugar. Cook for 2 minutes.
7. Add dry dish-chipped Almonds.

What is a chicken chaap?

Chicken chaap is a dish from Mughal cooking that requires slow simmering of the chicken in ghee washed with a rich marinade comprising of cashew nuts, melon seeds, and poppy seeds among others.

There was chicken chaap created?

I was unable to discover where the formula was first evolved. In any case, this dish acquired ubiquity in Bengal when the Nawabs moved base to the district from Dhaka.

How to Get Your Chicken Pieces from the Butcher?

Generally, an entire leg (counting the thigh) of chicken is served alongside a rich sauce that has oil overflowing out of it.

You can likewise utilize an entire bosom. Make sure to brackish water and put cuts (slashes) on the meat. Tenderizing will make the chicken juicier while putting slices will guarantee that the bosom meat cooks completely.

Numerous eateries and joints additionally utilize the drumstick as it were. The decision is all yours.

Is this the Chicken Chaap Recipe as ready at Royal Indian Hotel?

• Each care has been taken to recreate the formula at Royal Indian Hotel.
• At Royal, a more modest estimated chicken is utilized which weighs around a kilogram. A rooster is sliced into 4 pieces to give two bosoms and two legs.
• The eatery likewise utilizes a blend of ghee and dalda. Nonetheless, we have utilized ghee and oil. You can add data rather for better flavors.
• I don’t have cashew nuts or melon seeds. What do I do?
• In the event that you don’t have cashew nuts or melon seeds, you can substitute them with peanuts. Furthermore, utilize a teaspoon of a greater amount of poppy seeds.

Tips to make the best Chicken Chaap :

• Garam Masala – Store brought Garam Masala differs a great deal between brands. It is ideal to add a little and afterward taste and change on a case-by-case basis.
• Slow-Cooked Onions – Slow cooking and caramelizing onions make this dish somewhat sweet.
• Ghee – Use homemade or great quality Ghee.
• Lighter form – Use Chicken Breast and cook for 20 minutes all things considered.
• Sugar – Add 1 tsp Sugar, permit to cook, taste, and afterward add more if necessary.

Storage instructions:

This Chicken (once cooled) can be put away in the cooler in an impermeable compartment or a dish with a decent fitted cover for as long as 3 days. It very well may be frozen in an impermeable holder for as long as 2 months.