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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/kolkata-chicken-chaap-recipe/