Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kolkata style chicken chaap. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Kolkata Style Chicken Chaap is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Kolkata Style Chicken Chaap is something which I have loved my whole life.
Kolkata Restaurant Style Chicken Chaap Recipe in Bengali with English subtitles. ** Chicken Biryani. 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 My father was talking about the use of whole"Chick" in the same fashion. Chicken Chaap or Chicken Chanp is a Classic Delight for Indian food lovers.
To begin with this particular recipe, we have to prepare a few components. You can have kolkata style chicken chaap using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Kolkata Style Chicken Chaap:
- Get 500 gm Chicken
- Get 1 cup Onion paste
- Make ready 1 tbsp Ginger and garlic paste
- Get 2 tbsp curd
- Prepare 1/2 tsp Kewra water
- Take 1/2 tsp Rose water
- Take 1 drop Mittha Aatter
- Prepare 2 tbsp Poppy seeds paste
- Make ready 2 tbsp Cashew Nuts paste
- Get 1.1/2 tbsp Roasted gram flour
- Take 1 tbsp Red chilli powder
- Prepare 2 tsp Kesar/saffron
- Make ready 1 tbsp Biriyani masala
- Prepare to taste Salt
- Get as needed White oil
- Get 1 tbsp Ghee
- Prepare 1 no bay leaf
- Prepare 3/4 nos cloves
- Make ready 1 no cinnamon
The city restaurants played an important role, in where the. 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.
Steps to make Kolkata Style Chicken Chaap:
- 1st soak poppy seeds into warm water for 20 mins, then make a smooth paste along with cashews.
- In a big bowl add curd, onion paste, ginger & garlic paste, red chilli powder, garam masala powder, salt & 1 pinch of sugar, mix well.
- Wash the chicken nicely & pat dry with kitchen towel s & prick all over the chicken leg with a fork.
- Pour the marination all over the chicken, mix well with hands cover and put in refrigerator for minimum 4/5 hours, overnight do the best.
- Take out the marinated chicken before cooking & let them come into room temperature.
- In a wide frying pan add 1tbsp ghee & 2/3 tbsp oil, temper with bay leaf, whole garam masala. After the aroma of comes out shake marinates from the chicken & place them in warm ghee/ oil.
- Turn the flame to medium range & slow cooked for 15/20 mins, flipping the leg time to time.
- Add the remain marination & cook for 10 mins then add cashew & poppy seeds paste. Cook for another 20 mins & when the spices are dry & oil separates from the chicken the dish is ready.
- Serve & enjoy the chicken chaap with Biriyani or Rotis.
Kolkata famous Chicken Chaap, a Awadhi dish. 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 lover. Try this recipe of Kolkata Style Chicken Biryani and everybody will remember you. However Diwali is a special occasion, so a little bit more time in kitchen will not hurt anybody.
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