Name: Chicken chaanp recipe by Praty Usha at BetterButter
Prep time: 360 min
Cook time: 30 min
Total time: 390 min
Yield: 4
Ingredients: Whole legs of chicken 4 nos; Curd 250 gm; Onion paste of 2 medium onions; Garlic paste of 1/2 cup garlic; Ginger paste of 1/2 cup ginger; Green chilli paste of 4 green chillies; Cashew paste of 100 gm cashew; Salt 3 tspn; Turmeric powder 2 tspn; Red chilli powder 1 tspn; Jeera powder 2 tspn; Garam masala powder 2 tspn; Kewra essence 1/2 tspn; Saffron strands soaked in 1 tbspn of warm milk; ghee 2 tbspn; Vegetable oil 1 tbspn

ABOUT Chicken chaanp RECIPE

An authentic mughlai side dish and perfect accompaniment with kolkata style mutton biriyani

Ingredients Serving: 4

Whole legs of chicken 4 nos
Curd 250 gm
Onion paste of 2 medium onions
Garlic paste of 1/2 cup garlic
Ginger paste of 1/2 cup ginger
Green chilli paste of 4 green chillies
Cashew paste of 100 gm cashew
Salt 3 tspn
Turmeric powder 2 tspn
Red chilli powder 1 tspn
Jeera powder 2 tspn
Garam masala powder 2 tspn
Kewra essence 1/2 tspn
Saffron strands soaked in 1 tbspn of warm milk
ghee 2 tbspn
Vegetable oil 1 tbspn

Instructions

Wash chicken legs and score them with a knife
Beat curd till smooth
Mix pastes of onion, garlic, ginger, green chilli and cashew with curd
Add all dry masala powders to the marinade
Marinate chicken legs with the entire marinade thoroughly and keep in refrigerator for 5-6 hours
Take out chicken and add saffron infused milk and kewra essence
In a flat non stick pan add ghee and oil
Take out leg pieces from the marinade and fry on high heat from both sides for 3-4 minutes each till brown
Add the rest of the marinade and on low heat slow cook chicken legs covered with a lid
After 10 minutes turn legs to other side and cook covered for another 10 minutes
If chicken starts coming apart from bones means its done
Serve hot with kolkata style mutton biriyani

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