Classic Chicken Chaap (Kolkata Style)
Classic Chicken Chaap (Kolkata Style)

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, classic chicken chaap (kolkata style). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kolkata Restaurant Style Chicken Chaap Recipe in Bengali with English subtitles. ** Chicken Biryani. Kolkata Chicken Chaap Recipe is a lip-smacking recipe of slow cooked marinated chicken legs with bone. Chicken chaap is an adopted Nawabi dish which is renowned in Calcutta/Kolkata due to historical reign of Bengal Nawabs. There are many restaurants in Kolkata with their own famous.

Classic Chicken Chaap (Kolkata Style) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Classic Chicken Chaap (Kolkata Style) is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have classic chicken chaap (kolkata style) using 32 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Classic Chicken Chaap (Kolkata Style):
  1. Make ready Marination:
  2. Take 500 gm chicken (2 leg pieces)
  3. Get 4 Tablespoons Caramelized Onion Paste
  4. Get 3 Tablespoons Garlic Paste
  5. Take 2 Tablespoon Green Chilli Paste
  6. Take 1 Tablespoon Dried Melon Seed Paste (Char Magaz)
  7. Take 1 Tablespoon Garam Masala Powder
  8. Make ready 1 Tablespoons Green Papaya Paste
  9. Make ready 1 Teaspoon Nutmeg & Mess Powder (Javtri and Jaifal)
  10. Take 2 Tablespoons Yogurt
  11. Prepare 1 Tablespoon Ginger Paste
  12. Prepare 1 1/2 Tablespoon Gram Flour
  13. Take 1/2 Teaspoon Sugar
  14. Prepare Salt as per Taste
  15. Make ready 1/4 Cup Ghee
  16. Prepare 1/4 Cup Vegetable Oil
  17. Prepare Tempering:
  18. Get 1 " stick of Cinnamon
  19. Make ready 1 Black Cardamom
  20. Get 2 bay leaves
  21. Take 3 Green Cardamom
  22. Make ready 4 cloves
  23. Make ready Gravy:
  24. Make ready 1/2 Cup Saffron Soaked Milk
  25. Make ready 3 Tablespoon Cashew Paste
  26. Prepare 4 Tablespoon Poppy seed Paste
  27. Prepare 1/4 Teaspoon Turmeric Powder
  28. Prepare 1/2 Teaspoon Red Chilli Powder
  29. Take 1/4 Teaspoon Garam Masala Powder
  30. Take 1 Teaspoon Kewra Water
  31. Get 1/4 Teaspoon Rose Water
  32. Make ready 2-3 Drops Mitha Attar

My father was talking about the use of whole"Chick" in the same fashion. He was saying Chaap cooked with the whole chick (of around. Chicken chaap is a Bengali mughlai dish. Chicken chaap is a Bengali mughlai dish.

Steps to make Classic Chicken Chaap (Kolkata Style):
  1. At first, clean the Chicken and then make some Slits (a long narrow cut) on it.
  2. In a big bowl take the ingredients under the marination list, and whisk it together with 2 tbsp of Ghee. Now add in the chicken and leave it to marinate for at least 3-4 hours in refrigerator.
  3. Heat a wok on medium flame and put Ghee and Vegetable Oil. Remove chicken pieces from the marinade and add it to the wok, frying them one by one on medium-low heat, till they get a nice colour and is 70 per cent cooked. Making sure it cooks on both sides. Keep the chicken on a plate.
  4. Add the ingredients in the tempering list to the wok and cook till fragrant.
  5. Now add the leftover marinade into the pan add in cashew paste, poppy seed paste, turmeric and red chilli powder and cook for 15 mins. Add 1/2 cup of water if it gets too dry.
  6. Reduce the flame to medium-low and add in the chicken pieces, slow-cook for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned, and flipping the chicken after 15 mins so that it cooks from both the sides.
  7. Once the chicken is cooked, add Garam Masala powder, Nutmeg & Mess powder, Kewra Water, Rose Water, Saffron infused milk and at last 2-3 drops of Mitha Attar, stir to combine.
  8. Serve it with Naan, Paratha or you can also serve it with plain white rice.
  9. Note: - Soak the cashew and poppy seeds in warm water for 20 minutes before making a paste. - The entire cooking process can and should be done with Ghee if calories are not what you are considering. - Do adjust the salt and chilli according to your taste
  10. Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!

Chicken chaap is a Bengali mughlai dish. Chicken chaap is a Bengali mughlai dish. Here Big chicken pieces marinated and cooked in spicy and rich poppy seed based gravy. Kolkata style Chicken Biryani is much lighter on spices and serving potato with meat is the speciality of Kolkata Biryani. Calcutta or Kolkata style Chicken Biryani is a mixed rice dish inspired by Awadhi cuisine.

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