Chicken chaap

Chicken Chaap is a Classic Delight for Indian food lovers. This is a unique combination of juicy and moist chicken pieces and rich and thick gravy. Any Indian festival will go dull if it doesn’t include Biryani and Chaap in its menu.

This is a Mughal influenced rich chicken delicacy.




Ingredients:

  • 700 gms chicken (legs /breast pieces)
  • 3/4 cup curd
  • 2 medium onions
  • 12-13 garlic cloves
  • 1-inch ginger
  • 2 green chillies
  • 1 1/2 tbsp poppy seeds
  • 1 1/2 tsp melon seeds
  • 8 cashew nuts
  • 2 tsp garam masala
  • 3/4 tsp kewra water
  • 3-4 drops rose essence
  • 1 tbsp sattu 
  • 1 1/2 tsp kashmiri red chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp lemon juice
  • 3 tbsp ghee
  • 3 tbsp oil
  • 4 tbsp lukewarm milk
  • 1 pinch saffron strands
  • salt as per taste
Instructions:
Prepare chicken chaap:

First, take a pan, add 1 1/2 tbsp poppy seeds, 1 1/2 tsp melon seeds and 8 cashew nut and dry roast it and then soak it in water for 15-20 mins.


Take a small grinder jar, add cloves, ginger, green chillies and lastly add onions in it.



Then add soaked poppy seeds, melon seeds, and cashew nuts to the grinder jar and make a smooth paste out of it. You may add little water to make the paste smooth.


Take large pieces of chicken( mostly legs or breast pieces) as shown below pic. Wash it thoroughly, and make 4-5 slits on it with a knife, then add 3/4 cup of well-beaten curd to it. Mix it well.


Then add the masala paste and 2 tsp of grounded or powdered chaap masala to it and rub it nicely on the chicken pieces. 


Add 2 tsp kashmiri red chilli powder and turmeric powder and add 2 tbsp lemon juice to it.


Then add 3/4 tsp kewra water, 3-4 drops rose essence or 1 1/4 tsp rose water and mix it nicely.


add 1 tbsp of sattu to it and mix it together. Then keep it in the refrigerator for 3-4 hrs.


Making of chicken chaap:

After 3-4 hrs, take out the marinated chicken from the refrigerator and place a flat and wide-bottomed pan on the low heat, add ghee and refined oil with 3 tbsp each to it.

When the oil, ghee mix gets heated up, then add the marinated chicken to it and cover the pan. After every 5 mins check it.


After the first ten minutes, turn the chicken pieces then cover it again.


When the chicken pieces are almost cooked then add salt(as per taste) to it.


take 4 tbsp lukewarm milk in a bowl and add 1 pinch of saffron strands to it. And later crush the soaked saffron strands pressing by fingers.




Then add this saffron soaked milk to the pan and stir it well. Slowly the gravy will change its colour due to add the saffron.


When the chicken is completely cooked and the gravy is fully covered by oil as then turn off the flame.

chicken chaap is ready to serve, have it with paratha, naan or roti and rice.


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