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Photo of Chicken Chaap --- by sangita banerjee at BetterButter

Chicken Chaap ---

sangita banerjee
60 minutes
Prep Time
40 minutes
Cook Time
5 People
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ABOUT Chicken Chaap --- RECIPE

This is a recipe well famous in Kolkata and loved by Satyajit Ray ( Legendry film maker and — an eminent nobel laureate — and I know some Bengalis personally ( including me) who can die for this one

Recipe Tags

  • Non-veg
  • Medium
  • Diwali
  • Mughlai
  • Main Dish

Ingredients Serving: 5

  1. 4 big leg pieces
  2. 2 medium-sized onion paste
  3. 5 tsp of ginger garlic paste
  4. 4 tsp of khus khus paste
  5. 4 tsp of cashew paste
  6. Half bowl of curd
  7. 4 tsp of khoya kheer
  8. 2 tsp of garam masala ( cloves, cardamom,cinnamon, black pepper, bay leaf, javitri, nutmeg)
  9. 2 tsp of rose water
  10. 1 tsp of kewra water
  11. 1/2 tsp of metha attar ( optional)
  12. 3 tsp of red chilli powder
  13. salt to taste
  14. 1 tsp of sugar
  15. Generous amount of Ghee or clarified butter


  1. Clean and make deep gashes on the leg pieces.
  2. Marinate the chicken overnight or at least 4 to 5 hours with all the above masala except ghee .
  3. More the marination — more it will taste better — overnight is recommended for the flavor to seep into the chicken—
  4. Heat ghee on a deep bottom pan , shake off the extra marinade from the chicken pieces and fry them — 4 o 5 minutes on both the sides or until it turns light brown in colour — Take it out from the pan and keep it aside —
  5. Then add required amount of ghee again onto the pan — slight warning ( this dish requires a generous amount of oil in it )—
  6. Temper the ghee with bay leaf and whole garam masala , add in 2 tsp of sugar and leave it until it gets caramalized — add all the remaining marinade paste , salt .
  7. Saute for 10 minutes and then gently add in the chicken pieces — cover and cook on a low heat for at least an hour till oil oozes out — Generally it will release water and gets cooked on its own juices —
  8. Once the chicken is cooked and thin layer of oil has surfaced, taste the gravy and adjust the seasoning —
  9. Add meetha attar and kewra water at this point of time and serve hot with steaming chicken biryani —-

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Hema Mallik
Hema Mallik   Feb-21-2018


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