Chicken Chaap Kolkata Style

Name: Chicken Chaap Kolkata Style
Total time: 2400 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500 grams chicken leg pieces; 1 cup thick curd; 1 tbsp red chilli powder; 1 tsp turmeric; 4 heaped tsp poppy seeds; 1 tsp charmagaz or melon seed; 1 tsp mace powder; 1.5 tsp ginger paste; 1.5 tsp garlic paste; 1 tbsp kewra water; 1 drop mitha ittar; 1/2 cup white oil/mustard oil; 1/2 cup ghee; to taste Salt

Poonam Nandi @cook_12377411

#Chicken
#Chicken Champ
#Chicken chaanp
#Mughlai
#Moghlai
This is one dish that can drag foodies across the street to your kitchen literally. For years I would just barge in to any moghlai joint on my way if I can smell Chicken Chaanp cooking-hungry or not! Then I dicided to take things in to my hand- to my kitchen ! And I m proud to say I have not been to a restaurant and ordered Chicken Chaanp since then!

Poonam Nandi @cook_12377411

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Ingredients

40min

2-3 servings

500 gramschicken leg pieces
1 cupthick curd
1 tbspred chilli powder
1 tspturmeric
4heaped tsp poppy seeds
1 tspcharmagaz or melon seed
1 tspmace powder
1.5 tspginger paste
1.5 tspgarlic paste
1 tbspkewra water
1 dropmitha ittar
1/2 cupwhite oil/mustard oil
1/2 cupghee
to tasteSalt

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Steps

40min

1

See to it that the chicken when whole and feathered is not more than 1.2kg. Some say murga is a better choice.
2

Soak the poppy seed and charmagaz in warm water for 10-15 minutes. Stain and keep aside.
3

Add all ingredients other than chicken, oil and ghee. And ground to a fine paste. This is the marinade.
4

Mix chicken with the marinade and marinate for 4-5 hrs or overnight in the fridge.
5

Heat oil and ghee together. Put the marinated chicken to gather with the Masala in the hot oil and slow cook till chicken pieces are done.
6

The Masala has to be thoroughly cooked so that oil is spared completely. So if chicken is cooked but Masala needs a beat more frying, take out the chicken pieces and fry the Masala some more on low heat and without burning!.
7

Once oil is completely separated from Masala, pour the hot oil and the fried Masala on top of the chicken pieces and serve with roti/ rumali roti/ parantha or if u ask a Bengali - with Biriyaani!! Enjoy!