Chicken Chaap Recipe | Kolkata Style Chicken Chaap | Restaurant Style Chicken Chaap

#chickenchaap #recipe #kolkatafood #mughalfood Chicken Chaap Recipe Ingredients For the Chicken 1 kg whole chicken, cut into 4 pieces (approximately 150 g each) Salt to taste For the Marinade 150 g onion 15 g garlic 15 g ginger 8 g green chilli 40 g cashew nuts 40 g char magaz (melon seeds), soaked 120 g curd 50 g grated khoya kheer 1 tsp cumin powder 1 tsp coriander powder ½ tsp turmeric powder ½ tsp Kashmiri red chilli powder ½ tsp red chilli powder 1 tsp garam masala powder 10 g rose water 10 g kewra water A pinch of saffron Optional: 1 tbsp poppy seeds (posto), soaked separately and ground into a smooth paste For Cooking 120 g oil 50 g ghee --- Process Step 1: Prepare the Chicken Wash and cut the chicken into 4 equal pieces. Rub salt evenly over the chicken and keep it aside. Step 2: Prepare the Marinade Soak the cashew nuts and char magaz in water for 15–20 minutes. Blend the onion, ginger, garlic and green chilli into a smooth paste using a little water. Add the soaked cashew nuts, char magaz and curd, then blend again until completely smooth. «Note: If using poppy seeds, grind them separately and mix them into the marinade later. Grinding posto with onion may leave it coarse.» Transfer the paste to a large bowl and add: Cumin powder Coriander powder Turmeric powder Kashmiri red chilli powder Red chilli powder Garam masala powder Rose water Kewra water Mix well. Add the grated khoya and a pinch of saffron. Add the salted chicken pieces and coat them thoroughly with the marinade. Marinate for an hour. --- Step 3: Cook the Chicken Chaap Heat a wide, heavy-bottomed pan. Add the oil and ghee. Arrange the marinated chicken pieces in a single layer and pour the remaining marinade over them. Cook over medium-high heat until the gravy starts boiling. Then reduce the flame to low and cook slowly. Turn the chicken every 10 minutes and continuously spoon the gravy over the chicken. This helps the meat cook evenly and prevents it from drying out. After about 30–35 minutes, the gravy will reduce by around 80% and the oil will begin to separate. Remove the chicken pieces and keep them aside to prevent overcooking. Continue cooking the remaining gravy over medium heat for another 10–15 minutes, until all the moisture evaporates and the gravy becomes thick, rich and grainy. Return the chicken to the pan and cook for another 3–4 minutes, coating it well with the finished gravy. Serve hot with biryani, pulao, paratha, roti or naan.