Mughlai Chicken Chaap
Mughlai Chicken Chaap

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Mughlai Chicken Chaap is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Mughlai Chicken Chaap is something which I’ve loved my entire life.

A Mughlai Classic recipe , Chicken Chaap comes from its gravy, and the marination process used to cook the meat. The gravy is rich, full of flavours and. Chicken Chaap is a very popular dish from Kolkata, a part the Awadhi cuisine.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mughlai chicken chaap using 11 ingredients and 11 steps. Here is how you can achieve it.

Composition needed to make Mughlai Chicken Chaap:

  1. 2 legs Chicken (600gms approx.)
  2. 2 tbsp Garlic paste
  3. 1 tbsp Ginger paste
  4. 1/2 tbsp Red chilli powder
  5. 1/4 cup Yogurt
  6. 1 tsp Garam masala powder
  7. 1.1/2 tbsp Bengal gram flour or besan
  8. 1 pinch saffron
  9. to taste Salt
  10. Mitha itr 2-3 drops (optional but recommended)
  11. 1/4 cup Ghee / Clarified butter

Mughlai Chicken is a restaurant style, north Indian recipe with a creamy, dark brown onion gravy that will have you licking the plate! Serve it with parathas, biryani or jeera rice, and feel free to substitute. Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Chicken chaap is a Bengali mughlai dish.

Directions to cook Mughlai Chicken Chaap:

  1. Soak saffron in a tsp of water for about 15 minutes to release beautiful colour.
  2. Wash and pat dry the chicken. Of not leg piece, use qorma cut. Do not cut it too small or else u will lose the texture.
  3. Marinate the chicken with all the ingredients except ghee. Refrigerate overnight or if making for dinner, marinate in the morning and refrigerate.
  4. Take the chicken out of the fridge before cooking. Cook once the chicken reaches room temperature.
  5. Heat ghee in a non stick pan, shake most of the marinationfrom the chicken pieces and fry till it is brown from all sides.
  6. Once browned, add the marination mixture and bring the heat to medium-low.
  7. Close the lid and let the chicken cook for 7-10 minutes. You will notice the chicken releasing a lot of water.
  8. Remove the cover and slowly cook the chicken in a medium flame.
  9. Do not add water, let the chicken cook in it's own juices. Needs to be checked in between.
  10. The gravy will turn from bright yellow to dark brown. Once the chicken is tender, bring the flame to high and cook the gravy till consistent.
  11. Serve Chicken chaap with bread of your choice

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. Chicken changezi recipe aka Mughlai chicken changezi is a rich, creamy, and scrumptious Mughlai style chicken curry. The origin dates back to the era of Mongolian ruler Genghis. I wish I could have said this recipe is my Mother's given to her by her In fact for a large part of my childhood, the chaanp and biriyani, the Mughlai influence on Bengali cuisine eluded.

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