Recipe for Chicken Chaap
Time: Preparation 20 minutes, marination 4 hours, cooking 25 minutes.
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Ingredients
- Chicken 1 kg (big piece)
- Ginger paste - 2 tablespoon
- Garlic paste - 3 teaspoon
- Onion paste - 2 (medium size)
- Cashew paste - 80gm
- Popey seed paste - 40gm
- Yogurt - 200gm
- Coconut powder - 1 tablespoon
- Red Chilli powder - 3 teaspoon
- Turmeric powder - 1 teaspoon
- Refined Oil - 6 tablespoon
- Ghee - 2 teaspoon
- Shahi Garam masala - 1 teaspoon
- Mace (Jayitri) powder - 1 teaspoon
- Casey (Kesar) - 1/2 teaspoon
- Milk - 1 table spoon
- Cardamom - 4
- Cinnamon - 1/2 inch
- Black pepper - 4
- Keora water - 2 teaspoon
- Rose water - 2 teaspoon
- Salt to taste
Method
- Dip the poppy seed in warm water and keep it for 10 minutes.
- Wash chicken and remove water completely. No water should be present. If require use a clean cotton cloth to wipe off water.
- Slit the chicken pieces, so spices will go deep inside chicken during marination.
- Make paste of the poppy seed (use mixer grinder)
Marination
- Mix half of ginger paste (1 tbsp), half of garlic paste (2 tsp), poppy seed paste, yogurt, coconut powder, turmeric powder, red chili powder, garam masala powder, mace powder, 1 tsp keora water, 1 tsp rose water, half refined oil (3 tbsp) and salt with chicken properly.
- Refrigerate it (10 degree C) for 4 hours.
Cooking
- Warm ghee and oil in a pan in medium heat
- Put cardamom, cinnamon, black pepper in the oil.
- When aroma starts coming out, put onion paste in it. Cook it for 30-45 seconds.
- Put garlic paste, ginger paste and keep cooking. Keep on stirring it while cooking.
- When the mixture starts turning brown, put the marinated chicken in it and continue cooking for nearly 10 minutes.
- You will notice chicken will release oil. Now, mix kesar dipped in milk and cashew paste in it and cook for another 15 minutes. [If you need more gravy, then add some water]
Your cooking is complete. Chicken chaap with Chicken Biryani is an outstanding combination. But you can enjoy the delicious chicken chaap with Paratha too.
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