Name: Chicken Chaap --- recipe by sangita banerjee at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 5
Ingredients: 4 big leg pieces; 2 medium-sized onion paste; 5 tsp of ginger garlic paste; 4 tsp of khus khus paste; 4 tsp of cashew paste; Half bowl of curd; 4 tsp of khoya kheer; 2 tsp of garam masala ( cloves, cardamom,cinnamon, black pepper, bay leaf, javitri, nutmeg); 2 tsp of rose water; 1 tsp of kewra water; 1/2 tsp of metha attar ( optional); 3 tsp of red chilli powder; Salt to taste; 1 tsp of sugar; Generous amount of Ghee or clarified butter

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

Ingredients Serving: 5

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

Instructions

Clean and make deep gashes on the leg pieces.
Marinate the chicken overnight or at least 4 to 5 hours with all the above masala except ghee .
More the marination — more it will taste better — overnight is recommended for the flavor to seep into the chicken—
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 —
Then add required amount of ghee again onto the pan — slight warning ( this dish requires a generous amount of oil in it )—
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 .
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 —
Once the chicken is cooked and thin layer of oil has surfaced, taste the gravy and adjust the seasoning —
Add meetha attar and kewra water at this point of time and serve hot with steaming chicken biryani —-

Similar Recipes