Kolkata Chicken Chaap Recipe

Introduction

Kolkata Chicken Chaap is a rich, slow-cooked chicken dish known for its creamy texture and fragrant spices. Marinated in yogurt and a blend of aromatic ingredients, this recipe brings the flavors of Bengal right to your kitchen. Perfect for a special dinner or festive occasion.

Ingredients

• 2 Chicken legs
• 1 cup Hung Curd (Greek Yogurt)
• 1 Dry Red Chilli
• 2 Bay leaves (tej patta)
• 1 inch Cinnamon Stick (Dalchini)
• 1 Onion, ground to paste
• 2 inch Ginger, grated or paste
• 5 cloves Garlic, minced
• 2 teaspoons Red Chilli powder
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Garam masala powder
• 1½ tablespoons Cashew nuts, ground to paste
• 3 tablespoons Poppy seeds, soaked in warm water for 20 minutes
• Kewra Water, a few drops
• Ghee or butter, as required for cooking
• Salt, to taste
• 1 pinch Sugar

Instructions

1. Step 1: Soak the poppy seeds in warm water for 20 minutes to soften.
2. Step 2: Prepare fresh garam masala if possible for best flavor; alternatively, use store-bought.
3. Step 3: Clean and wash the chicken legs, pat dry, then prick all over with a fork to allow the marinade to penetrate.
4. Step 4: In a blender, combine the soaked poppy seeds and cashew nuts with a little water to make a smooth paste. Remove to a bowl. Coarsely chop onion, ginger, and garlic, then grind into a fine paste using a little water.
5. Step 5: In a large bowl, whisk together the hung curd, onion-ginger-garlic paste, red chilli powder, garam masala powder, salt, and sugar until well combined.
6. Step 6: Coat the chicken legs thoroughly with the marinade. Add a spoonful of ghee and mix to help keep the chicken juicy. Cover and refrigerate for at least 5 hours or overnight for best results.
7. Step 7: Remove the marinated chicken from the refrigerator and bring to near room temperature before cooking.
8. Step 8: Heat 2 tablespoons of ghee in a wide pan over medium heat. Add bay leaves, whole red chili, and cinnamon stick. Stir until fragrant.
9. Step 9: Shake off excess marinade from the chicken and add the legs to the hot ghee. Cook on medium-low heat for 15-20 minutes, turning occasionally to brown evenly.
10. Step 10: Add the remaining marinade to the pan and cook for another 10 minutes to mellow the raw flavors.
11. Step 11: Stir in the cashew and poppy seed paste, then cook for 20-30 minutes until the gravy thickens and spices meld together. Finish with a few drops of kewra water, stir, and turn off the heat.
12. Step 12: Serve hot with Mutton Biryani and Tomato Onion Cucumber Raita for a complete and satisfying meal.

Tips & Variations

• Marinate overnight for the most tender and flavorful chicken.
• Use ghee for authentic richness, but butter can be substituted if preferred.
• Adjust red chilli powder to taste for milder or spicier versions.
• Freshly ground garam masala enhances the aroma and depth of flavor significantly.
• Add a squeeze of lemon juice before serving to brighten the dish.

Storage

Store leftover Chicken Chaap in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to retain moisture, adding a splash of water or ghee if it looks dry. This dish does not freeze well due to the yogurt base.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of legs?

Yes, but chicken legs have more fat and connective tissue, which keep the dish moist and tender during slow cooking. If using breasts, reduce cooking time to avoid dryness.

What can I substitute for kewra water?

If kewra water is unavailable, a few drops of rose water or a small amount of orange blossom water can be used to add a similar floral aroma.

Kolkata Chicken Chaap Recipe

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4.7 from 62 reviews

Kolkata Chicken Chaap is a rich and flavorful slow-cooked chicken dish marinated in a blend of hung curd, aromatic spices, and a luxurious cashew-poppy seed paste. This traditional Bengali recipe results in tender, juicy chicken legs infused with the fragrant essence of bay leaves, cinnamon, and kewra water, providing an exquisite and aromatic dining experience perfect for special occasions or festive meals.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes plus marination time
• Yield: 2 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Bengali, Indian

Ingredients

Scale 1x2x3x

Chicken

• 2 Chicken legs

Marinade

• 1 cup Hung Curd (Greek Yogurt)
• 1 Onion ground to paste
• 2 inch Ginger grated or paste
• 5 cloves Garlic minced
• 2 teaspoon Red Chilli powder
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Garam masala powder
• Salt to taste
• 1 pinch Sugar
• Ghee or butter as required for cooking
• Kewra Water a few drops

Whole Spices

• 1 Dry Red Chilli
• 2 Bay leaves (tej patta)
• 1 inch Cinnamon Stick (Dalchini)

Paste

• 1–1/2 tablespoon Cashew nuts ground to paste
• 3 tablespoons Poppy seeds soaked in warm water for 20 minutes

Instructions

1. Soak Poppy Seeds: Begin by soaking the poppy seeds in warm water for 20 minutes to soften them, preparing them for a smooth paste later.
2. Prepare Fresh Garam Masala: Quickly make fresh garam masala for enhanced flavor, or use store-bought if preferred.
3. Prepare Chicken: Clean and wash the chicken legs thoroughly, then pat them dry. Prick the chicken all over with a fork, piercing near the bone to allow marinade penetration.
4. Make Pastes: Blend soaked poppy seeds and cashew nuts together into a smooth paste, adding a little water as needed. Separately, grind coarsely chopped onions, ginger, and garlic into a fine paste with a little water.
5. Make Marinade: In a large mixing bowl, combine the hung curd, onion-ginger-garlic paste, red chili powder, garam masala powder, salt, and a pinch of sugar. Whisk thoroughly until well blended.
6. Marinate Chicken: Pour the marinade over the chicken legs and mix well to coat them evenly. Add a spoonful of ghee for moisture and richness, ensuring the chicken stays juicy during cooking. Cover and refrigerate for at least 5 hours or preferably overnight for best flavor infusion.
7. Bring to Room Temperature: Remove the marinated chicken from the refrigerator and let it come to near room temperature before cooking to ensure even cooking.
8. Heat Ghee and Temper Spices: In a wide kadai or handi, heat 2 tablespoons of ghee over medium heat. Temper with bay leaves, dry red chili, and cinnamon stick until fragrant to infuse the cooking fat with spices.
9. Cook Chicken Legs: Shake off excess marinade from the chicken legs and add them to the hot spiced ghee. Reduce heat to medium and slow cook the chicken for 15-20 minutes, turning occasionally to brown evenly and cook through.
10. Add Remaining Marinade: When the chicken is nearly cooked, pour in the remaining marinade and continue cooking for 10 minutes to eliminate raw aromas from onion, ginger, and garlic.
11. Incorporate Cashew and Poppy Seed Paste: Add the cashew and poppy seed paste to the pan. Cook for an additional 20-30 minutes, stirring occasionally, until the spices thicken, dry out, and meld into a fragrant sauce.
12. Finish with Kewra Water: Stir in 1 or 2 drops of kewra water for a floral fragrance just before turning off the heat. Serve hot with accompaniments like mutton biryani and tomato-onion-cucumber raita for a complete meal experience.

Notes

• Marinating the chicken overnight enhances the flavors and tenderness significantly.
• Using fresh garam masala adds a vibrant and fresh aroma to the dish but store-bought can be used in a pinch.
• Be sure to prick the chicken legs properly to allow the marinade to penetrate deeply for better taste.
• Adjust cooking times as needed depending on the size of the chicken legs to ensure they are fully cooked and tender.
• Kewra water is optional but contributes a unique floral aroma that elevates the dish.
• Serve with traditional Bengali sides like biryani and raita to complete the meal.

Keywords: Kolkata Chicken Chaap, Bengali chicken recipe, slow cooked chicken, marinated chicken legs, poppy seed gravy, cashew nut chicken, Indian chicken recipes