Chicken Chaap

Name: Chicken Chaap
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 800 gm chicken; 50 g onion; 10 g ginger; 10 g garlic; 4 pcs green chillies; 40 g cashew nuts; 50 g charmagaz (mixed melon seeds); 20 g posto (poppy seeds); 10 g chhatu (roasted-gram flour); 120 g yoghurt; 20 g khoya kheer or mawa (reduced, solidified milk); 4 g shahi garam masala; 10 g Kashmiri red chilli powder; 2 g turmeric; 15 g salt; 8 g kewra water; 10 g rose water; 4 drops meetha attar; 1 pinch saffron (in 1 tbsp milk); 1 pinch yellow food colour (optional); as per need Dalda (vegetable shortening) for frying; as required Ghee for frying; as per taste Vegetable oil for frying; as required Water

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

#WM2
Nawabs moved from Dhaka to Bengal, they introduced Awadhi Cuisine to Bengalis. Chicken Chaap was one of those Mughlai delicacies which got popularized with timeChaap is as ubiquitous in Kolkata's Mughlai eateries, big and small, as biryani. Chaap is basically a Mughlai preparation where thin slices of meat are marinated, usually tenderised, and fried in oil at very low temperature over a long period of time. The Kolkata chaap in particular has generous amounts of spicy gravy and is served with a drizzling of the oil it is cooked it. Enjoy it with naan, tandoori rooti, roomali rooti, porota, or a plate of warm aromatic biryani.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

1 hour

4 people

800 gmchicken
50 gonion
10 gginger
10 ggarlic
4 pcsgreen chillies
40 gcashew nuts
50 gcharmagaz (mixed melon seeds)
20 gposto (poppy seeds)
10 gchhatu (roasted-gram flour)
120 gyoghurt
20 gkhoya kheer or mawa (reduced, solidified milk)
4 gshahi garam masala
10 gKashmiri red chilli powder
2 gturmeric
15 gsalt
8 gkewra water
10 grose water
4 dropsmeetha attar
1 pinchsaffron (in 1 tbsp milk)
1 pinchyellow food colour (optional)
as per need Dalda (vegetable shortening) for frying
as required Ghee for frying
as per taste Vegetable oil for frying
as required Water

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Steps

1 hour

1

Soak poppy seeds, cashew nuts and charmagaz in water for at least 2 hours. Then, drain the water and make a paste, first of the poppy seeds, and then of cashew and charmagaz together.
2

Roughly chop onions, ginger, garlic, and green chillies, and make a paste of these too.
Transfer all the pasted ingredients to a large mixing bowl.
3

Mix in yoghurt, chhatu, shahi garam masala, kashmiri red chilli powder, turmeric, salt, kewra water, rose water, meetha attar, and saffron (mixed in 1 tbsp warm milk).
4

Grate khoya kheer and add it to the bowl too
5

Add the chicken slices to the prepared mixture, making sure to coat each slice well on both sides. Leave them to marinate for 2 hours.
6

Heat a dalda, ghee, and vegetable oil in a large pan on low heat.Don’t heat the oil up too much; chaap needs to be fried in oil at a very low temperature (150°C) for a long time.
7

Fry for about an hour or until the meat is tender, turning over once in a while to cook it evenly from both sides.

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ayndrila dutta @titlis_homekitchen

on May 14, 2022 04:46

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen