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#chickenchaap #kolkatachickenchaap #chickenmasala Chicken Chaap Recipe, kolkata recipes, chicken recipes, cook with fem chicken chaap, chicken gravy. Chicken Chaap certainly is one of the famous chicken side available in almost all the Mughlai food joints in Kolkata and is mostly coupled with My father was talking about the use of whole"Chick" in the same fashion. Chicken Chaap or Chicken Chanp is a Classic Delight for Indian food lovers.
Kolkata Style Chicken Chaap is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It's appreciated by millions daily. Kolkata Style Chicken Chaap is something that I've loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kolkata style chicken chaap using 27 ingredients and 9 steps. Here is how you can achieve that.
Ingredients needed to make Kolkata Style Chicken Chaap:
- For Marination:
- 3 approx 550 gms chicken whole legs (with thigh)
- 4 tbsp grated coconut
- 3/4 cup yogurt, whisked
- 4 tbsp poppy seed paste
- 4 tbsp melon seed paste
- 2 tbsp pasted cashew nut
- 1/2 cup pasted onion
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp sattu (roasted gram powder)
- 1 tsp shahi garam masala
- 1 tsp red chilli powder
- 1 tsp Kashmiri chilli powder
- 1/2 tsp sugar
- 1 pinch saffron soaked in 1 tbsp warm milk
- 1 tbsp rose water
- 1 tbsp keora water
- 1 tsp salt
- For Preparing Chaap:
- 3 tbsp refined oil
- 3 tbsp ghee
- 1/2 cup warm water
- 1 tsp rose water
- 1 tsp keora water
- 1 pinch saffron soaked in 1 table-spoon warm milk
- As needed salt
Mughlai style chicken chaap recipe is a long hour marinated chicken (with masalas and other ingredients) fried in ghee and oil for making a thick gravy. Chicken chaap is a Bengali mughlai dish. Here Big chicken pieces marinated and cooked in spicy and rich poppy seed based gravy. This is a dry type dish is served with biryani, naan, rumali roti etc.
Steps to make Kolkata Style Chicken Chaap:
- Wash the chicken pieces and put 3-4 slits on both the sides of each chicken pieces so that the marination can penetrate inside.
- In a large bowl, marinate the chicken pieces with all the ingredients mentioned in "For Marination" section. Cover the bowl and keep overnight in refrigerator. Next day, take it our atleast 1 hour prior cooking and keep in room temperature.
- For making chaap, heat ghee and refined oil in a pan large enough to accommodate all the pieces together.
- Add the chicken pieces (without marination mixture) and shallow fry for 5 minutes on medium flame.
- Now, add all the marination mixture and required salt. Mix well and stir until the mixture starts separating from oil.
- Add water and give a quick mix. Cover the lid and cook for 20 minutes on low flame or until the chicken is well cooked.
- Remember to stir in between so that the mixture doesn’t get burned.
- Once the chicken is cooked, open the lid and add keora water, rose water and saffron soaked in milk. Stir and mix well. Turn off the flame.
- Your Chicken Chaap is ready to be served now. This dish is best served with Kolkata Style Mutton Biriyani / Chicken Biriyani or Rumali Roti. You can also serve it with pulao or roti/chapatti.
Chicken Chaap has its origin in the Awadhi cuisine and just like Biryani happened to Kolkata (or Kolkata happened to Biryani?), chicken chaap also Two different styles and different genres but when played together in a match ,they have sent shivers down the spine of the opposition and made. Bengal, especially Kolkata, has a vibrant food scene marked by an assortment of complex food cultures and Chicken Chaanp is one such restaurant dish that stands witness to the complex histories of cultural intimacy. It is by no accident that chicken chaanp. 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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