Chicken Chaap (Bengali style chicken in thick poppy paste)
Chicken Chaap (Bengali style chicken in thick poppy paste)

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"Chicken chaap" is a popular bengali chicken curry. It is a combination of juicy and moist chicken leg pieces with rich and thick gravy. Most of the restaurants in kolkata prepare this chicken chap recipe.

Chicken Chaap (Bengali style chicken in thick poppy paste) is one of the most popular of current trending meals in the world. It is easy, it's quick, it tastes yummy. It is appreciated by millions every day. Chicken Chaap (Bengali style chicken in thick poppy paste) is something that I've loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook chicken chaap (bengali style chicken in thick poppy paste) using 17 ingredients and 15 steps. Here is how you can achieve that.

Composition needed to make Chicken Chaap (Bengali style chicken in thick poppy paste):

  1. 500 gm chicken (big leg pieces)
  2. 200 gm poppy seeds
  3. 200 gm cashews
  4. 200 gm melon seeds (optional)
  5. 1 big onion paste
  6. 2 tablespoons ginger garlic paste
  7. 1 teaspoon red chilli powder
  8. 1 teaspoon kashmiri red chilli powder
  9. 1 teaspoon cumin powder
  10. 1 tablespoon Shahi garam masala powder
  11. 4 tablespoons yoghurt
  12. 50 ml soy sauce
  13. 1 tablespoon keora water
  14. 2 dried red chillies
  15. 1 handful Whole garam masala
  16. 2 bay leaves
  17. as needed Ghee

You must have heard vaguely about Chicken Chaap as the perfect accompaniment with biriyani. But even on it's own it a classic Indian food recipe. When we were dating in college, he first introduced me to chaap. I wish I could have said this recipe is my Mother's given to her by her great-great-grandfather Wajid Ali Shah's master bawarchi.

Steps to make Chicken Chaap (Bengali style chicken in thick poppy paste):

  1. Make shallow slits in the chicken leg pieces
  2. Make a thick paste of the cashews, melon seeds and poppy seeds
  3. Marinate the chicken with the onion paste, ginger garlic paste, powdered spices, soy sauce, poppy paste, yoghurt, ghee and a teaspoon of keora water for 2 hrs
  4. Shake the marinade off the chicken and shallow fry them in white oil or ghee
  5. Heat some white oil or ghee in the same pan if needed
  6. Add the dried red chillies.
  7. Add bay leaves and whole garam masala to temper the oil
  8. Add the fried chicken and the marinade
  9. Cook well until chicken is coated with the spices
  10. Add half a teaspoon of sugar and salt to taste
  11. Add water if needed until chicken is tender and cooked
  12. Once a thick consistenct of the gravy is reached, turn off the stove
  13. Add the rest of the keora water
  14. Sprinkle some Shahi garam masala powder on the top and garnish with dollops of ghee
  15. Serve hot with steamed rice or biryani

In fact for a large part of my childhood, the chaanp and biriyani, the Mughlai influence on Bengali cuisine eluded me. 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 How to make Chicken Chaap Recipe. Prick the flesh of the chicken all over with a fork.

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