CHICKEN CHAAP
Today I am going to share again the recipe of chicken preparation called 'Chicken Chaap'.
Let me first thanks to my friend who lives in Dallas,Tx who reminds me to write this recipe
In Bengali another meaning of "Chaap " is pressure
But believe me it won't be Chaap to you .
It is actually very easy to make than any other recipe of Chicken .
Chicken Chaaap is a Mughlai Dish and this Awadhi cuisine introduced to Bengali by the Nawabs of Bengal in the 18Century .
Chaap is no traditional Bengali Cuisine but Calcuttan welcomes it with open arms , give it special place in their heart and through time it acquired a cult image .
Chicken chaap is the spicy,highly fragrant in a nutty sauce , slow cooked , slightly charred if u prefer and braised till you get that color -any kind of Chaap's are every meat lover's dream.
INGREDIENTS
METHOD
1. Soak the poppy seeds, cashew and melon seeds in half cup of water for 20 minutes and make fine paste.
2.Take the chicken pieces , wash and pat dry with kitchen towel .
Take a big bowl add the chicken to it then add curd ,ginger,garlic ,red chili powder,coriander,poppy ,melon ,cashew paste,turmeric powder,salt,sugar,mace,star anise powder,cumin powder,black pepper , soaked saffron and mix them well.
I wrap it with a cling film and refrigerate overnight.
3.Mandatory to take a flat pan add ghee ,oil and heat it .
Then add whole garam masala after few second add only the chicken pieces from the marinade .
Saute the chicken for few minutes on high flame then add marinade also.
Stir it occasionally and let it cook over low to medium flame and cover it with a lid .
Check it in few minutes and give some stirs until oils comes out from the sides of the pan and chicken gets soft and tender .
4.When the chicken gets soft and tender add Rose water and Kewra water.
Once it cooked, remove the bay leafs and close the lids for sometime before serving .
Serve the chicken chaap with rumble roti,naan,saffron rice or with Mughlai Biriyani.
Today I am going to share again the recipe of chicken preparation called 'Chicken Chaap'.
Let me first thanks to my friend who lives in Dallas,Tx who reminds me to write this recipe
In Bengali another meaning of "Chaap " is pressure
But believe me it won't be Chaap to you .
It is actually very easy to make than any other recipe of Chicken .
Chicken Chaaap is a Mughlai Dish and this Awadhi cuisine introduced to Bengali by the Nawabs of Bengal in the 18Century .
Chaap is no traditional Bengali Cuisine but Calcuttan welcomes it with open arms , give it special place in their heart and through time it acquired a cult image .
Chicken chaap is the spicy,highly fragrant in a nutty sauce , slow cooked , slightly charred if u prefer and braised till you get that color -any kind of Chaap's are every meat lover's dream.
INGREDIENTS
- Chicken 3lbs-cut into big pieces preferably leg quarters
- Hung Curd-1&1/2 cup
- Ginger paste -1tbsp
- Garlic paste -3tbsp
- Red Chili powder -1tbsp as per your tolerance
- Black pepper -1tbsp
- Coriander powder-2tsp
- Poppy seed -4tbsp
- Melon seed (charmagaz)-2tbsp
- Cashew paste -3tbsp
- Turmeric powder-2tsp
- Few threads of saffron soaked in warm water
- Ghee-4tbsp
- Vegetable oil -2tbsp
- Cumin powder -2tsp
- Salt to taste
- Sugar to taste
- Bay leaves-3
- Cardamon -2
- Cloves-2
- Cinnamon stick -2
- Mace (javitri) powder-1tsp
- Star anise(chakra phool/guamouri) powder -1tsp
- Rose water-1tsp
- Kewra water -1tsp
METHOD
1. Soak the poppy seeds, cashew and melon seeds in half cup of water for 20 minutes and make fine paste.
2.Take the chicken pieces , wash and pat dry with kitchen towel .
Take a big bowl add the chicken to it then add curd ,ginger,garlic ,red chili powder,coriander,poppy ,melon ,cashew paste,turmeric powder,salt,sugar,mace,star anise powder,cumin powder,black pepper , soaked saffron and mix them well.
I wrap it with a cling film and refrigerate overnight.
3.Mandatory to take a flat pan add ghee ,oil and heat it .
Then add whole garam masala after few second add only the chicken pieces from the marinade .
Saute the chicken for few minutes on high flame then add marinade also.
Stir it occasionally and let it cook over low to medium flame and cover it with a lid .
Check it in few minutes and give some stirs until oils comes out from the sides of the pan and chicken gets soft and tender .
4.When the chicken gets soft and tender add Rose water and Kewra water.
Once it cooked, remove the bay leafs and close the lids for sometime before serving .
Serve the chicken chaap with rumble roti,naan,saffron rice or with Mughlai Biriyani.
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