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” How To Prepare The Best Chicken Chaap In Kolkata Style”

How to make tasty & easy chicken chaap in Kolkata style at home, step by step Bengalis love chicken chaap made in the style of a Kolkata restaurant. When making chicken chaap in the Mughlai manner, the chicken is marinated for a long time with garam masala and other seasonings before being slowly cooked in ghee and vegetable oil to create a rich gravy. This mouthwatering chicken chaap is a true, traditional Mughlai cuisine from Bengal, and Kolkata is the best place in India to make it.

The majority of Bengalis favor tasty and easy chicken chaap in Kolkata style with biryani, but there is no strict rule; naan, Mughlai paratha, and rumali roti are also acceptable pairings. Bengalis travel to Indian hotels instead of the well-known Kolkata restaurants to eat their special
chicken chaap recipe with Bengali biryani

Chicken Chaap

Chicken Chaap Recipe

 Bengalis love chicken chaap made in the style of a Kolkata restaurant. When making chicken chaap in the Mughlai manner.
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 700 kcal

Ingredients
  

  • 700 grams full chicken cut into small
  • 3/4 cup yogurt
  • 2 medium onion
  • 12 cloves garlic
  • 1 small ginger
  • 2 pcs green chillis
  • 1 tablespoon poppy seeds
  • 1 teaspoon melon seeds
  • 10 pcs cashew nuts
  • 2 teaspoon dried roasted garam masala
  • 3/4 teaspoon kewra water
  • 1/4 teaspoon rosewater
  • 2 drops sweet attar
  • 1 teaspoon roasted gram flour
  • 1/2 teaspoon kashmiri red chilly powder
  • 1 teaspoon turmeric powder
  • 2 tablespoons lemon juice
  • 2 teaspoons dalda
  • 2 teaspoons pure ghee
  • 3 teaspoons vegetable oil
  • 5 teaspoons warm milk
  • 1 pinch of saffron
  • salt to taste

Instructions
 

  • Take a pan and add the following ingredients as shown in the picture: 4 green cardamoms, 5 cloves, 1/2 teaspoon whole white pepper, 1 inch cinnamon stick, 3/4 teaspoon shahi jeera (also known as shah jeere in Bengali), 1/2 teaspoon whole black pepper, 1+1/2 teaspoon dry rose petals.
  • It's dry roasted. Then grind the entire batch of roasted garam masala to create a fine powder. Chaap masala is prepared as ground.
  • First, take a pan and dry roast 8 cashew nuts, 1+1/2 tablespoons poppy seeds, and 1+1/2 teaspoon melon seeds. Next, soak the mixture in water for 15-20 minutes.
  • Then take 2 medium-sized onions, peel them, cut a large slit out of the top of each, and boil them thoroughly.
  • After boiling, let it cool so you may use it later.
  • The top-secret ingredient employed in all renowned Kolkata eateries famous for serving up these Mughlai dishes is boiled onions.
  • As shown in the picture, place boiling onion, 1-inch ginger, 12–13 garlic cloves, and 2 pieces of green chilies in a small blender jar.
  • Poppy seeds, melon seeds, and cashew nuts should then be added to the blender jar and blended into a homogeneous paste.
  • To make the paste smooth, you can add a little water. This is the recipe's exclusive masala, which is utilized in all well-known eateries.
  • Take 700 g to 1 kilogram of large chunks of chicken, preferably boneless breast or entire legs with thighs, as shown in the picture below.
  • After giving it a thorough wash and several knife slashes, add 3/4 cup (about 180 ml) of well-beaten curd (unflavored yogurt/green yogurt). Mix it thoroughly.
  • After that, massage the chicken pieces with the masala paste (kept in a blender jar) and 2 tablespoons of powdered chaap masala (a unique garam masala).
  • Last but not least, squeeze the remaining 1/2 lemon (from a larger size lemon) or add 2 tablespoons of lemon juice. Add 2 teaspoons of Kashmiri red chili powder and 1 teaspoon of turmeric powder.
  • Then, combine it well by adding 3/4 teaspoon of kewra water, 3–4 drops of rose essence or 1–1/4 teaspoon of rose water, and 2–3 drops of sweet attar.
  • Finally, combine it with 1 tablespoon of roasted gram flour (seen in the photo below). Then let it in the fridge for three to four hours.
  • After 3–4 hours, remove the marinated chicken from the fridge. Set a flat, wide-bottomed skillet over low heat. Add 3 tablespoons each of ghee, Dalda, and refined oil/vegetable oil.
  • Add the marinated chicken to the oil, ghee, and Dalda mixture once it has heated up, then seal the pan. Check it every 5 minutes.
  • Turn the chicken pieces slowly after the first 10 minutes of slow cooking, then cover it once more.
  • When the masala smells entirely cooked and the chicken pieces are about done, add salt (to taste) for the first time. I applied 1+1/2 tablespoons of salt, but you can use more or less as needed.
  • In the interim, combine 1 pinch of saffron threads with 4 tablespoons of heated milk in a bowl (as seen in the picture). then press your fingertips against the soggy saffron strands to smash them.
  • Then, add this milk that has been infused with saffron and whisk it well. The saffron will gradually alter the color of the gravy.
  • Turn off the burner once the chicken is thoroughly cooked and the gravy is entirely submerged in oil.
  • Now that the chicken chaap in the style of a Kolkata restaurant is prepared, you can eat it with paratha, naan, rumali roti, or even bengali biryani.

Notes

“Pro Tips For Chicken Chaap Recipe”

1. In an airtight container, store the remaining dry-roasted and powdered chaap masala for future use.
2. Large chicken legs must be cut into smaller pieces before cooking. As a result, the chicken pieces will cook fast and the masala will easily penetrate the meat.
3. I never add salt until the chicken is not nearly finished cooking. Even at the start of cooking, you can add it. However, do not add it during or just prior to the marinating.
4. If you don’t want to add dalda to this recipe, you can use the same amount of ghee, oil, or both in its stead.

The Images Shows How It Is Prepared At Homely Style

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Frequently Asked Questions About Chicken Chaap In Kolkata Style Recipe

What is Kolkata-style chicken chaap?

Popular Bengali food known as “chicken chaap” is created with juicy pieces of chicken cooked in a flavorful gravy made from yogurt, cream, and a variety of spices. It is renowned for its delicious flavor and smooth texture.

What makes Kolkata-style chicken chaap unique?

The specific combination of spices used, which includes mace, nutmeg, and kewra water, is what makes Kolkata-style chicken chaap distinctive and flavorful. The chicken becomes highly flavorful as a result of the slow cooking process, which also enables the chicken to absorb all the gravy’s ingredients.

Is chicken chaap spicy?

Typically, chicken chaap made in Kolkata doesn’t have a lot of heat. It is acceptable for most palates because of its modest amount of heat. However, the level of spice can be changed to suit personal tastes.

What is the best accompaniment for chicken chaap?

To help soak up the creamy sauce, chicken chaap is frequently served with butter naan or roomali roti, two thin flatbreads. It can also be served with biryani or steamed rice.

Can I use boneless chicken for chicken chaap?

Traditionally, chicken chaap is prepared with whole chicken pieces because, while cooking slowly, the bones contribute flavor to the dish. However, if you like, you can use boneless chicken; however, this may somewhat change the flavor profile.

How do I achieve the perfect texture of the gravy?

Make sure the chicken is cooked on low heat for a considerable amount of time to create the ideal texture for the gravy. The chicken is given the opportunity to become tender during this lengthy cooking procedure, which also infuses it with the tastes of spices and creamy gravy.

Chicken Chaap Recipe

Nutrition Facts

4 servings per container

Serving Size700g


  • Amount Per ServingCalories700
  • % Daily Value *
  • Total Fat 18g 28%
    • Saturated Fat 8g 40%
  • Cholesterol 220mg 74%
  • Sodium 290mg 13%
  • Total Carbohydrate 25g 9%
    • Dietary Fiber 5g 20%
    • Sugars 14g
  • Protein 85g 170%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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