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We hope you got insight from reading it, now let’s go back to kolkata style chicken chaap recipe. You can cook kolkata style chicken chaap using 27 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Kolkata Style Chicken Chaap:
- Get For Marination:
- Get 3 approx 550 gms chicken whole legs (with thigh)
- Get 4 tbsp grated coconut
- Take 3/4 cup yogurt, whisked
- Take 4 tbsp poppy seed paste
- Take 4 tbsp melon seed paste
- Provide 2 tbsp pasted cashew nut
- You need 1/2 cup pasted onion
- Prepare 1 tsp ginger paste
- Take 1 tsp garlic paste
- Provide 2 tbsp sattu (roasted gram powder)
- Prepare 1 tsp shahi garam masala
- Take 1 tsp red chilli powder
- Take 1 tsp Kashmiri chilli powder
- Provide 1/2 tsp sugar
- Get 1 pinch saffron soaked in 1 tbsp warm milk
- You need 1 tbsp rose water
- Take 1 tbsp keora water
- Take 1 tsp salt
- Get For Preparing Chaap:
- Provide 3 tbsp refined oil
- Get 3 tbsp ghee
- Provide 1/2 cup warm water
- Take 1 tsp rose water
- Take 1 tsp keora water
- Get 1 pinch saffron soaked in 1 table-spoon warm milk
- Get As needed salt
Instructions 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 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. Kolkata style Chicken Biryani is much lighter on spices and serving potato with meat is the speciality of Kolkata Biryani. Keyword: Awadhi, biryani, chicken biryani, kolkata biryani, Kolkata style chicken biryani.
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