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Chicken Chaap

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Chicken Chaap is a very popular dish from Kolkata, a part of the Awadhi cuisine. It’s easy to cook, blended with readily available spices, a must try for any Mughlai food lover. If the meat has high amount of fat, then you’d need to use less oil / ghee.

Ingredients:

For Marination:

=> Chicken – 1 kg (Cut in chaap pieces)
=> Hung Curd – 2 cups
=> Chilly powder – 1.5 tbsp
=> Ginger garlic paste – 1 tbsp
=> Onion paste – 1 onion’s (big)
=> Turmeric powder – 0.5 tsp
=> Garam masala – 2 tbsp
=> Lemon juice – 2 lemon (medium)
=> Salt – as per taste

For Cooking:

=> Clarified butter / Ghee – 2 tsp (as per requirement)
=> Rose water – few drops
=> Saffron/kesar – few strands, soaked in 2 tbsp warm milk
=> Poppy seeds / Posto / Khus-Khus – 0.5 cups (made into a smooth paste)

Preparation:

= Wash the chicken, use a fork to prick the chicken pieces.

= Mix all the ingredients for marination, and allow the chicken to marinate in the refrigerator for at least 3-4 hrs (overnight marination will give you the best results).

= Take out the marinated chicken & allow it to come down to room temp. In a kadhai / wok, heat the ghee, shake off the marinade from the chicken & fry the chicken pieces till they are half done.

= To this add the marinade along with the kesar strands with milk.

= Now, cook till the chicken is tender, and finally add the poppy seeds paste and mix well, cover & cook well for 5 mins on low flame.

= Once the gravy thickens add rose water & remove from fire.

= Serve hot with Naan-Bread / Polaw / Fried Rice.
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