Mughlai Chicken Chaap
Mughlai Chicken Chaap

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mughlai chicken chaap. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Mughlai Chicken Chaap is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Mughlai Chicken Chaap is something which I have 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 begin with this recipe, we must first prepare a few ingredients. You can have mughlai chicken chaap using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mughlai Chicken Chaap:
  1. Prepare 2 legs Chicken (600gms approx.)
  2. Make ready 2 tbsp Garlic paste
  3. Prepare 1 tbsp Ginger paste
  4. Prepare 1/2 tbsp Red chilli powder
  5. Prepare 1/4 cup Yogurt
  6. Take 1 tsp Garam masala powder
  7. Take 1.1/2 tbsp Bengal gram flour or besan
  8. Make ready 1 pinch saffron
  9. Take to taste Salt
  10. Take Mitha itr 2-3 drops (optional but recommended)
  11. Make ready 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.

Steps to make 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.

So that’s going to wrap it up for this special food mughlai chicken chaap recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!