Chicken Chaap --- | How to make Chicken Chaap ---

By sangita banerjee  |  14th Feb 2018  |  
5 from 1 review Rate It!
  • Chicken Chaap ---, How to make Chicken Chaap ---
Chicken Chaap ---by sangita banerjee
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About Chicken Chaap --- Recipe

This is a recipe well famous in Kolkata and loved by Satyajit Ray ( Legendry film maker and — an eminent nobel laureate — and I know some Bengalis personally ( including me) who can die for this one

The delicious and mouthwatering Chicken Chaap --- is a famous dish of Mughlai and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Chicken Chaap --- is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Chicken Chaap ---. sangita banerjee shared this Chicken Chaap --- recipe which is perfect to serve for 5 people. The step by step process with pictures will help you to know how to make the delicious Chicken Chaap ---. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Chicken Chaap --- recipe at your home and surprise your family and friends.

Chicken Chaap ---

Ingredients to make Chicken Chaap ---

  • 4 big leg pieces
  • 2 medium-sized onion paste
  • 5 tsp of ginger garlic paste
  • 4 tsp of khus khus paste
  • 4 tsp of cashew paste
  • Half bowl of curd
  • 4 tsp of khoya kheer
  • 2 tsp of garam masala ( cloves, cardamom,cinnamon, black pepper, bay leaf, javitri, nutmeg)
  • 2 tsp of rose water
  • 1 tsp of kewra water
  • 1/2 tsp of metha attar ( optional)
  • 3 tsp of red chilli powder
  • salt to taste
  • 1 tsp of sugar
  • Generous amount of Ghee or clarified butter

How to make Chicken Chaap ---

  1. Clean and make deep gashes on the leg pieces.
  2. Marinate the chicken overnight or at least 4 to 5 hours with all the above masala except ghee .
  3. More the marination — more it will taste better — overnight is recommended for the flavor to seep into the chicken—
  4. Heat ghee on a deep bottom pan , shake off the extra marinade from the chicken pieces and fry them — 4 o 5 minutes on both the sides or until it turns light brown in colour — Take it out from the pan and keep it aside —
  5. Then add required amount of ghee again onto the pan — slight warning ( this dish requires a generous amount of oil in it )—
  6. Temper the ghee with bay leaf and whole garam masala , add in 2 tsp of sugar and leave it until it gets caramalized — add all the remaining marinade paste , salt .
  7. Saute for 10 minutes and then gently add in the chicken pieces — cover and cook on a low heat for at least an hour till oil oozes out — Generally it will release water and gets cooked on its own juices —
  8. Once the chicken is cooked and thin layer of oil has surfaced, taste the gravy and adjust the seasoning —
  9. Add meetha attar and kewra water at this point of time and serve hot with steaming chicken biryani —-

Reviews for Chicken Chaap --- (1)

Hema Mallik9 months ago


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