Kolkata Restaurant Chicken Chaap
Chicken Chaap Recipe - Kolkata Restaurant Style
Time: Preparation 30 minutes, marination 3-4 hours, cooking 35 minutes.
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Ingredients
- Chicken 1 kg (big piece)
- Ginger-Garlic paste - 1.5 tablespoon
- Onion - 2 (medium size)
- Red Chilli powder - 3 teaspoon
- Watermelon seed paste - 20gm
- Popey seed paste - 30gm
- Cashew paste - 80gm
- Cooking Oil - 150ml
- Yogurt - 200gm
- Fresh cream - 100gm
- Solid condensed milk (Khowa Kheer) - 30gm
- Ghee - 1.5 tablespoon
- Garam masala powder - 1/2 teaspoon
- Cardamom - 2
- White pepper - 10
- Nutmeg - 1/4
- Mace - 1
- Keora water - 2 teaspoon
- Rose water - 2 teaspoon
- Saffron (diluted in water) - 1 pinch
- Black Tea (boiled) - 5 teaspoon
- Sugar - 2 teaspoon
- Casey (Kesar) - 1/2 teaspoon
- Salt as per taste
Method
- Dip the poppy seed in warm water and keep it for 5 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.
- Wash the watermelon seeds.
- Make paste of the poppy seed & watermelon seed together (use mixer grinder).
- Make powder of Mace, Nutmeg, White pepper and Cardamom together.
- Chop the onions finely.
Marination
- Mix the ginger-garlic paste (1 tbsp), poppy seed & water-melon seed paste, yogurt, fresh cream, cashew paste, red chili powder, garam masala powder with chicken pieces.
- Add the mixture of mace, nutmeg, white pepper and cardamom powder, solid condensed milk, little of the diluted saffron to the chicken properly.
- After this add 1 tsp keora water & 1 tsp rose water to the chicken. Mix them well.
- At last add the melted ghee and 50 ml cooking oil to the chicken. Again mix everything very well.
- Add the mixture of mace, nutmeg, white pepper and cardamom powder, solid condensed milk, little of the diluted saffron to the chicken properly.
- After this add 1 tsp keora water & 1 tsp rose water to the chicken. Mix them well.
- At last add the melted ghee and 50 ml cooking oil to the chicken. Again mix everything very well.
- Keep the chicken on marination for 3-4 hours.
[If you want you can refrigerate it. But, bring it out at least 30 minutes before cooking to allow it come to room temperature]
[If you want you can refrigerate it. But, bring it out at least 30 minutes before cooking to allow it come to room temperature]
Cooking
- Warm the remaining oil in a pan on medium-high flame.
- Add the sugar and caramelize it.
[The sugar is added only for color. Continuously stir the sugar during caramelize process]
[The sugar is added only for color. Continuously stir the sugar during caramelize process]
- Once the sugar turns brown in color, add the chopped onions.
- Fry the onions till golden brown in color.
[Stir the onions so all of them uniformly fried]
- Fry the onions till golden brown in color.
[Stir the onions so all of them uniformly fried]
- Once the onions are golden brown, turn the flame to low-medium
- Add the marinated chicken.
- Saute the chicken for 20 minutes.
[Stir the chicken regulary, so they get cooked uniformly and the masala do not get burned at the bottom]
- Saute the chicken for 20 minutes.
[Stir the chicken regulary, so they get cooked uniformly and the masala do not get burned at the bottom]
- After about 20 minutes, you will notice chicken will release oil. Now, add the Casey soaked in milk in it. Saute for 1-2 minutes
- Add 4-5 tsp boiled black tea. This gives a nice color to the chicken chaap. Saute for another 15 minutes.
Your cooking is complete. Chicken chaap and Chicken Biryani is an outstanding combination. But, one can enjoy the delicious chicken chaap with naans and parathas too.
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