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Calcutta Style Chicken Chaap Recipe
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A picture of Calcutta Style Chicken Chaap Recipe.

Calcutta Style Chicken Chaap Recipe

Geetanjali
Geetanjali @cook_9671678
Calcutta, India

Chicken chaap is a Mughlai recipe and a specialty of Calcutta. In this preparation a whole small size chicken (approx.500-600 gms) is cut into four pieces, followed by marination and slow cooking. It is an absolutely delicious chicken side dish. The chicken pieces are so juicy, tender and at the same time, the aromat creamy masala is just a delight for chicken lovers. For garam masala powder, I will suggest using freshly homemade to get the exact flavor. For your better understanding, I have explained the complete process in step by step. Follow each step to get the best result. Ingredients for this recipe are mentioned below.

Chicken chaap is a Mughlai recipe and a specialty of Calcutta. In this preparation a whole small size chicken (approx.500-600 gms) is cut into four pieces, followed by marination and slow cooking. It is an absolutely delicious chicken side dish. The chicken pieces are so juicy, tender and at the same time, the aromat creamy masala is just a delight for chicken lovers. For garam masala powder, I will suggest using freshly homemade to get the exact flavor. For your better understanding, I have explained the complete process in step by step. Follow each step to get the best result. Ingredients for this recipe are mentioned below.

Read more

Calcutta Style Chicken Chaap Recipe

Geetanjali
Geetanjali @cook_9671678
Calcutta, India

Chicken chaap is a Mughlai recipe and a specialty of Calcutta. In this preparation a whole small size chicken (approx.500-600 gms) is cut into four pieces, followed by marination and slow cooking. It is an absolutely delicious chicken side dish. The chicken pieces are so juicy, tender and at the same time, the aromat creamy masala is just a delight for chicken lovers. For garam masala powder, I will suggest using freshly homemade to get the exact flavor. For your better understanding, I have explained the complete process in step by step. Follow each step to get the best result. Ingredients for this recipe are mentioned below.

Chicken chaap is a Mughlai recipe and a specialty of Calcutta. In this preparation a whole small size chicken (approx.500-600 gms) is cut into four pieces, followed by marination and slow cooking. It is an absolutely delicious chicken side dish. The chicken pieces are so juicy, tender and at the same time, the aromat creamy masala is just a delight for chicken lovers. For garam masala powder, I will suggest using freshly homemade to get the exact flavor. For your better understanding, I have explained the complete process in step by step. Follow each step to get the best result. Ingredients for this recipe are mentioned below.

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Ingredients

  1. 1 kgChicken (8 pieces)
  2. For marination
  3. 5-6saffron strands and 2 tablespoons hot water
  4. 200 gramscurd
  5. 2big size onions, ground to paste
  6. 2 tablespoonsginger and garlic paste
  7. 2 teaspoonsKashmiri red chilli powder
  8. 1 tablespooncoriander powder
  9. 1 teaspoonfreshly homemade garam masala powder
  10. 1/4 teaspoonKewra water
  11. 1 tablespoonsattu / roasted gram powder
  12. 6-7cashew nuts and 2 tablespoons poppy seeds, ground to a smooth paste
  13. 2 tablespoonsrefined oil
  14. 1/4 teaspoonsugar
  15. to tasteSalt
  16. For cooking
  17. 6 tablespoonsrefined oil
  18. 1 tablespoonghee/ clarified butter
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Steps

  1. 1

    Take the chicken legs and make small cuts all over the chicken pieces with a knife. Just like pockets, so that the masala goes inside.

  2. 2

    Mix the saffron strands and hot water together and leave it for 10 minutes.

  3. 3

    Beat the curd well. Mix all the ingredients written for marination together. Mix well.

  4. 4

    Mix chicken and the marination mixture together with your hand. Mix well. Try to fill some masalas inside the cuts or pockets. Cover and keep it in the refrigerator for overnight or at least 7-8 hour.

  5. 5

    Heat oil in a flat-bottomed pan. When the oil is hot enough, add the chicken pieces. Saute for a minute in medium to high flame.

  6. 6

    Add the masalas over it and saute for another minute. Keep the flame in low. Cover and cook until the chicken is done and he masala separated from the oil. Check in between.

  7. 7

    Chicken chaap is ready to serve. Serve hot with piping hot rice/biriyani/naan.

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Geetanjali
Geetanjali @cook_9671678
on January 24, 2018 14:28
Calcutta, India
www.spoonsofflavor.comJoin me on https://www.facebook.com/spoonsoflavorhttps://twitter.com/spoonsoflavorhttps://www.instagram.com/spoonofflavorhttps://in.pinterest.com/spoonsoflavor
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