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Photo of Shahi Chicken Chaap by Tathagata Deb at BetterButter
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Shahi Chicken Chaap

Aug-15-2016
Tathagata Deb
60 minutes
Prep Time
25 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Shahi Chicken Chaap RECIPE

Shahi Chicken Chaap Rich traditional Mughlai dish, a must try recipe for all chicken lovers. Shahi Chicken Chaap royal chicken dish that is cooked with choicest Indian spices and aromatics. The chicken is first marinated with spices, yogurt and ginger garlic paste, this is done to induce the flavours inside the chicken. The chicken is then cooked slowly in ghee till tender. Shahi chicken chaap recipe is very rich as a lot of nuts are used in the preparation of gravy. Poppy seeds and cashew nuts are made into a paste and added to the chicken. The final dish is then garnished with kewda water and fresh coriander.

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Mughlai
  • Pan fry
  • Blending
  • Frying
  • Side Dishes
  • Egg Free

Ingredients Serving: 5

  1. chicken (med/large pieces) 1kg
  2. onion paste 600 gm
  3. ginger paste 1+1/2 tablespoons
  4. garlic paste 1+1/2 tablespoons
  5. Green chili paste 1 tablespoon
  6. turmeric powder 1 tablespoon
  7. Red chili paste 1/2 tablespoon
  8. Biryani masala 4 tablespoons
  9. Rose water 1 tablespoon
  10. Keora water 1 tablespoon
  11. poppy seeds paste 1 cup
  12. cashew nut paste 1/2 cup
  13. Curd/yoghurt 1/2 cup
  14. Refined oil
  15. ghee
  16. salt
  17. sugar

Instructions

  1. Marinate the chicken with ginger, garlic, onion, green chili paste, turmeric powder, red chili powder, salt, sugar, keora water, rose water, biryani masala (half) for 1 hour completely.
  2. Next heat oil and ghee in a wok and fry the chicken pieces after scraping all the marinated masala from them.
  3. Heat oil and ghee in a wok and fry the marination masala in it for a few minutes.
  4. Next add the poppy seeds paste, cashew nut paste and curd to it and cook for a few minutes before adding the chicken pieces to it.
  5. Cook adding little water and let the chicken boil for few minutes.
  6. Check for salt and sugar and add the remaining biryani masala and little ghee on top and mix them properly.
  7. Turn off the gas and keep in standing time for few minutes.
  8. Serve hot with nun, parathas, biryani.

Reviews (4)  

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Nitin Garg
Nov-01-2018
Nitin Garg   Nov-01-2018

Nice and good recipe. It’s quite informative. Thanks for making such a cool recipe which is really very well written. I will be referring a lot of friends about this. Keep writing! Cooking Gas Stove

Sanchari Jayanta
Sep-11-2017
Sanchari Jayanta   Sep-11-2017

it's not proper....in chicken chaap....there is no need to use poppy seed paste or cashew nut....

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