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

Classic Chicken Chaap (Kolkata Style) - Family members warmth and closeness might be obtained in simple ways. One of them is cooking and serving food for the loved ones. As a housewife, certainly you don't desire to miss a meal collectively right? Cuisine may also be the essential to a happy household, numerous really feel homesick due to the fact their cooking has been identified elsewhere.

So for all those of you who prefer to cook and like it or not you may have to supply meals for the loved ones, naturally you also don't want the identical dishes, proper? You can cook with new and simple variants. Because now it is possible to easily discover recipes with out having to bother. Just like the following Classic Chicken Chaap (Kolkata Style) which you may imitate to be presented for your beloved household.

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.

Classic Chicken Chaap (Kolkata Style) is one of the most popular of recent trending meals on earth. It's simple, it's quick, it tastes yummy. It's appreciated by millions daily. They're fine and they look wonderful. Classic Chicken Chaap (Kolkata Style) is something that I've loved my whole life.

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

Composition needed to make Classic Chicken Chaap (Kolkata Style):

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

This is a unique combination of juicy and moist chicken pieces It is a continuation of my previous post on Kolkata Style Mutton Biryani with Bengali Chicken Chaap or Chanp Recipe: Kolkata Style from Arsalan. Mughlai Mutton Chaap - Mutton Ghee Chaap - Kolkata Style Mutton Chaap Recipe - Sharmilazkitchen, Chicken Chaap Recipe Kolkata Style chaap How to make Bengali Chicken chaap চিকেন চাপ Kolkata style chicken chap - Priya. Chicken chaap is a Bengali mughlai dish. Chicken chaap is a Bengali mughlai dish.

Steps to cook 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!

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. It is a continuation of my previous post on Kolkata Style Mutton Biryani with Bengali Chicken Chaap or Chanp Recipe: Kolkata Style from Arsalan. I believe any biryani is incomplete without Chicken Chaap/Chanp.

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