Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kolkata chicken chaap. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Kolkata chicken chaap is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Kolkata chicken chaap is something which I’ve loved my entire life.

Kolkata Restaurant Style Chicken Chaap Recipe in Bengali with English subtitles.** Chicken Chaap is most popular Mughlai side dish. Here is perfect step by step recipe of how to make Chicken Chaap at home. I prepare this Easy Chicken Chaap. 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 Biryani.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook kolkata chicken chaap using 17 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Kolkata chicken chaap:

1. Prepare 2 chicken legs
2. Prepare 1 cup hung curd
3. Get 1 dry red chilli
4. Make ready 2 bay leaves
5. Get 1 inch Cinnamon stick (dalchini)
6. Get 1 onion, ground to paste
7. Prepare 2 inch ginger, grated or paste
8. Take 5 cloves garlic, minced
9. Make ready 2 tsp red chilli powder
10. Make ready 1 tsp turmeric powder
11. Take 1 tsp garam masala powder
12. Prepare 1-1/2 tbsp cashew nuts ground to paste
13. Make ready 3 tbsp poppy seeds, soaked in warm water for 20 minutes
14. Get as needed Kewra water, a few drops
15. Get As needed Ghee or butter as required for cooking
16. Take as per taste Salt
17. Get 1 pinch sugar(optional)

It is then cooked in a rich & luscious onion. Kolkata Chicken Chaap or Chicken Chaanp is an aromatic rich Awadhi dish popular in Kolkata. This dish usually served with Biriyani or sometimes with Roti. This Chicken Chaap recipe is easier to make.

Instructions to make Kolkata chicken chaap:

1. To begin making kolkata chicken chaap receipe, first soak poppy seeds into warm water for 20 minutes
2. Meanwhile prepare the fresh garam masala quickly. You may also use the stored garam masala but the freshly made garam masala is more flavourful.
3. Clean the chicken, wash well, pat them dry and with a fork, prick all over the chicken till the bone in several places.
4. In blender,take the soaked poppy seeds and cashew nut together to make a smooth paste, by adding a little water.Take it out in a bowl. With the help of a little water,grind coarsely chopped onions, ginger and garlic cloves in a fine paste.
5. In a big mixing bowl, add curd, ground onion- ginger- garlic paste, red chilli powder, garam masala, a little salt and a pinch of sugar and whisk with a hand whisk or a fork till evenly combined.
6. Pour this marinade all over the chicken,mix well. Add a spoonful of ghee on it and coat the chicken, this will keep the chicken soft and juicy after being cooked. Cover and put the chicken in the refrigerator for a minimum of 5 hours. You can marinate chicken overnight to get best results when the recipe is done.
7. Once done, take the marinated chicken out from the refrigerator and let them thaw to almost room temperature before cooking.
8. In a wide kadai or handi add about 2 tbsp of ghee on medium heat. Once the ghee is hot, temper with bay leaf, whole red chilli and cinnamon stick and stir for a little while.
9. After the aroma of cinnamon rises, shake off the marinade from the chicken legs and put them in hot ghee. Turn the heat to medium and slow cook for about 15 to 20 minutes flipping the legs from time to time.
10. Once the leg is almost cooked,add the remaining marinade and cook for about 10 more minutes for all the raw smell of onion ginger garlic to disappear.
11. Now add cashew and poppy seed paste. Cook for another 20 to 30 minutes and till the spices are dried and the dish comes together and smells divine. Add 1 or 2 drops of kewra water,stir and switch off.
12. Serve kolkata chicken chaap recipe with raita or any Rice Roti or neer dosa for a complete meal - Enjoy!!!!

This dish usually served with Biriyani or sometimes with Roti. This Chicken Chaap recipe is easier to make. Chicken Chaap is a very popular dish from Kolkata, a part the Awadhi cuisine. It's easy to cook, blended with readily available spices, a must try for any Mughlai food. Chicken chaap is a Bengali mughlai dish.

So that’s going to wrap this up with this exceptional food kolkata chicken chaap recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!