Chicken Chaap is a popular Bengali dish known for its rich and aromatic flavors. It is typically prepared with marinated chicken legs or thighs that are slow-cooked in a thick, spiced yogurt-based sauce.
Chicken Chaap Recipe
Chicken Chaap is a sumptuous and aromatic Mughlai dish that originates from the culinary heritage of Kolkata, India. It is known for its tender chicken pieces marinated in a rich and creamy yogurt-based gravy, infused with aromatic spices. Chicken Chaap is often considered a culinary gem and is celebrated for its distinctive flavors and luxurious texture.
Ingredients
- 4 pieces Chicken Legs or Thighs (with skin)
- 1 cup Plain Yogurt
- 2 tablespoons Onion Paste
- 1 tablespoon Gnger-Garlic Paste
- 2 tablespoons Paprika or Kashmiri Red Chili Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Nutmeg Powder
- 1/4 teaspoon Mace Powder
- 1 teaspoon Sugar (optional, for balance)
- to taste Salt
- 1/4 cup Mustard Oil
- 2 tablespoons Ghee (Clarified Butter
- A pinch Saffron Strands soaked in warm milk
- A few drops (optional) Kewra Water (Screwpine Essence)
- 1 tablespoon Lemon Juice
- Fresh Coriander (Cilantro) for garnish
Instructions
Marinate the Chicken:
- Make deep slits in the chicken pieces for the marinade to penetrate.
- In a large bowl, whisk together the yogurt, onion paste, ginger-garlic paste, red chili powder, garam masala, ground cumin, ground coriander, nutmeg, mace, salt, sugar, lemon juice, and half of the mustard oil.
- Marinate the chicken in this mixture, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Cook the Chicken:
- Heat the remaining mustard oil and ghee in a large, heavy-bottomed pan or skillet.
- Add the marinated chicken pieces and sear on high heat until all sides are browned.
- Lower the heat, cover the pan, and allow the chicken to cook in the marinade for about 20-25 minutes, or until it is cooked through and tender.
Simmer the Sauce:
- Add the saffron-infused milk and kewra water to the pan, stir gently to mix.
- Continue to simmer the sauce until it thickens and coats the chicken well, about 15-20 minutes. Adjust the seasoning as necessary.
Garnish and Serve:
- Once the chicken is tender and the sauce has reached a desired consistency, remove from heat.
- Garnish with freshly chopped coriander leaves.
- Serve hot with biryani, naan, or paratha.
Tips and Information
Conclusion:
Chicken Chaap is a culinary masterpiece that showcases the rich and regal flavors of Mughlai cuisine. Its tender chicken pieces, marinated in a creamy yogurt-based gravy, evoke a sense of indulgence and luxury. Whether enjoyed at a special occasion or in the heart of Kolkata’s culinary landscape, Chicken Chaap continues to be a cherished dish that delights the palate and exemplifies the opulence of Indian cuisine.Tips and Overview
- Marinating Time: The longer the chicken marinates, the more flavorful it will be.
- Mustard Oil: Mustard oil gives a traditional flavor but can be strong; you can dilute it with vegetable oil if preferred.
- Searing: A good sear on the chicken not only adds flavor but also seals in the juices.
- Sauce Thickness: If the sauce is too thin, simmer uncovered to reduce it. If too thick, add a little water.
- Saffron and Kewra Water: These add a royal touch to the dish and are signature to the Chicken Chaap’s aroma and taste but can be omitted if not available.
- Garnish: Fresh coriander adds a burst of color and freshness just before serving.