Wash the chicken pieces and put 3-4 slits on both the sides of each chicken pieces so that the marination can penetrate inside.

In a large bowl, marinate the chicken pieces with all the ingredients mentioned in "For Marination" section. Cover the bowl and keep overnight in refrigerator. Next day, take it our atleast 1 hour prior cooking and keep in room temperature.

For making chaap, heat ghee and refined oil in a pan large enough to accommodate all the pieces together.

Add the chicken pieces (without marination mixture) and shallow fry for 5 minutes on medium flame.

Now, add all the marination mixture and required salt. Mix well and stir until the mixture starts separating from oil.

Add water and give a quick mix. Cover the lid and cook for 20 minutes on low flame or until the chicken is well cooked.

Remember to stir in between so that the mixture doesn’t get burned.

Once the chicken is cooked, open the lid and add keora water, rose water and saffron soaked in milk. Stir and mix well. Turn off the flame.

Your Chicken Chaap is ready to be served now. This dish is best served with Kolkata Style Mutton Biriyani / Chicken Biriyani or Rumali Roti. You can also serve it with pulao or roti/chapatti.