chicken chaap recipe| kolkata restaurant-style chicken chaap

Chicken chaap recipe step by step at home – Kolkata restaurant-style chicken chaap is a popular dish among Bengali people. Mughlai style chicken chaap recipe means a long-hour marinated chicken (with masalas and other ingredients) fried in ghee and oil for making a thick gravy. This delicious chicken chaap is actually an authentic and traditional Mughlai dish and Kolkata is best at making this recipe all over India. Basically, in Kolkata Arsalan, Aminia, and Shiraz are popular for making the best Mughlai style chaap recipe. That is why we never miss having our favorite restaurant’s chaap recipes whenever we go to Kolkata.

chicken chaap recipe is served in a white soup bowl with kolkata mutton biryani in another white bowl with onion green chilli salad

For making this Kolkata restaurant-style chicken chaap recipe at home, few things are so important, i.e, chicken legs or breast pieces, special masala, the exact amount of essence, lots of ghee (including Dalda), long time marination, and a slow cooking process. Without any one of these (specially Dalda), the taste and aroma of this Bengali chicken chaap recipe may differ and you may lose that authentic Kolkata restaurant-style taste.

Anybody can easily make this recipe in her kitchen by first marinating the chicken for 3-4 hours in curd, a smooth masala paste of boiled onion, ginger, garlic, green chilies, poppy seeds, melon seeds, and cashew nuts, then homemade powdered chicken chaap masala, Kashmiri Mirch powder, lemon juice, essence(kewra and mitha attar) and roasted gram flour. After 3-4 hours fried the marinated chicken in ghee, oil, and dalda by adding saffron soaked milk to make it ready.

In Kolkata, the most popular restaurants always serve this Bengali-style chicken chaap on an oval-shaped plate with less gravy and lots of oil. And this happens by frying the marinated chicken in ghee for a long time, and as a result, the gravy gets reduced by releasing more oil.

Most Bengalis prefer to eat chicken chaap with biryani, but there is no such hard rule, even naan, mughlai paratha, rumali roti are not bad combinations. Though popular Kolkata restaurants like arsalan, aminia, shiraz are Bengalis final destination for having their chicken chaap recipe with Bengali biryani.

You can easily prepare this Kolkata restaurant-style popular Bengali chicken chaap recipe at home. But some patience is required as this dish takes a little more time for preparation, marination, and cooking.

You may also try other popular bengali recipes from my website

Try this Mughlai recipe at home and let me know your valuable comment about this delicious Bengali chicken chaap. Just write down your comment in the comment section below.

Chicken chaap recipe | kolkata restaurant style chicken chaap

Prep time: 25-30 mins

Cook time: 50 mins

Served in: 1 hr 20 mins

Course: Main course

Cuisine: Mughlai/ Bengali

Served for: 3-4 people

Author: Moumita Paul

Ingredients of chicken chaap

  • 700 gms chicken (legs /breast pieces)
  • 3/4 cup curd
  • 2 medium onions
  • 12-13 garlic cloves
  • 1-inch ginger
  • 2 green chillies
  • 1 1/2 tbsp poppy seeds
  • 1 1/2 tsp melon seeds
  • 8 cashew nuts
  • 2 tsp dry roasted masala( described later)
  • 3/4 tsp kewra water
  • 3-4 drops rose essence
  • 2-3 drops of mitha attar 
  • 1 tbsp sattu or roasted gram flour
  • 1 & 1/2 tsp kashmiri red chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp lemon juice
  • 3 tbsp dalda
  • 3 tbsp ghee
  • 3 tbsp oil
  • 4 tbsp lukewarm milk
  • 1 pinch saffron strands
  • salt as per taste

How to make chicken chaap recipe

Step by step Instruction

Ingredients of chicken chaap masala

  • Take a pan with 4 green cardamoms, 5 cloves, 1/2 tsp whole white pepper, 1-inch cinnamon stick, 3/4 tsp shah or shahi jeera, 1/2 tsp whole black pepper, and 1 1/2 tsp dry rose petals, 1 /2 of a mace, and 1/4 of nutmeg(as shown in the pic). Dry roast it. Then ground the all roasted masalas and turn them into a fine powdered form.
dry roasting all the ingredients of kolkata restaurant style bengali chicken chaap masala

Prepare chicken chaap

  • First, take a pan, add 1 1/2 tbsp poppy seeds, 1 1/2 tsp melon seeds, and 8 cashew nut and dry roast it and then soak it in water for 15-20 mins.
after dry roasting, soaking the poppy seeds, melon seeds and cashew nuts into the water for making chaap
  • Then take 2 medium-sized onions, peel them out and make a deep slit from its top and boil it well. After boiling cool it down for use later. Boiled onion is the topmost secret ingredient used in all renowned Kolkata restaurants popular for making such Mughlai recipes.
onions are boiling in water for making kolkata's arsalan, aminia style such mughlai dish
  • Take a small grinder jar, add cloves, ginger, green chillies, and lastly, add boiled onions in it, as shown in the pic.
boiled onion, garlic, ginger and green chillies in the grinder jar
  • Then add soaked poppy seeds, melon seeds, and cashew nuts to the grinder jar and make a smooth paste out of it. You may add little water to make the paste smooth. This is the secret masala of this recipe used in all popular restaurants(Arsalan, Aminia, Shiraz, or Royal).
soaked poppy seeds, melon seeds and cashew nuts in the grinder jar with other masalas for making this kolkata restaurant(arsalan, aminia) style bengali chicken chaap recipe
  • Take large pieces of chicken( mostly legs or breast pieces) as shown below pic. Wash it thoroughly, and make 4-5 slits on it with a knife, then add 3/4 cup of well-beaten curd to it. Mix it well.
well beaten homemade curd is added on the chicken pieces for making this chaap recipe
  • Then add the masala paste and 2 tsp of grounded or powdered chaap masala to it and rub it nicely on the chicken pieces.
masala paste and grounded powdered masala is added on the curd coated chicken pieces
  • Add 2 tsp kashmiri red chilli powder and turmeric powder and lastly squeeze the 1/2 lemon(bigger) or add 2 tbsp lemon juice to it.
after adding red chilli powder and turmeric powder, squeezing the lemon juice on the masala coated pieces
  • Then add 3/4 tsp kewra water, 3-4 drops rose essence or 1 1/4 tsp rose water, 2-3 drops of mitha attar to it, and mix it nicely.
adding kewra water, rose essence and mitha attar one by one to the chicken which is most important for this restaurant style bengali chaap recipe
  • Lastly, add 1 tbsp of sattu or roasted gram flour(shown in the pic below) to it and mix it together. Then keep it in the refrigerator for 3-4 hrs.
added dry roasted gram flour to the marinated chicken

Making of chicken chaap

  • After 3-4 hrs, take out the marinated chicken from the refrigerator and place a flat and wide-bottomed pan on low heat, add ghee, Dalda, and refined oil with 3 tbsp each to it.
  • When the oil, ghee, Dalda mix gets heated up, then add the marinated chicken to it and cover the pan. After every 5 mins check it.
marinated chicken pieces in the pan
  • After the first ten minutes, slowly turn the chicken pieces then cover it again.
after 10 mins turned the chicken pieces
  • When the chicken pieces are almost cooked and the raw smell of masala completely goes off, then add salt(as per taste) to it for the first time, I’ve added 1 1/2 tsp salt, you may use less or much as required.
adding salt to the pan
  • In the meantime, take 4 tbsp lukewarm milk in a bowl and add 1 pinch of saffron strands to it(shown in the pic). And later crush the soaked saffron strands pressing by fingers.
saffron strands in lukewarm water which is most important for this mughlai style chicken chaap recipe
  • Then add this saffron soaked milk to the pan and stir it well. Slowly the gravy will change its colour due to add the saffron. 
adding saffron soaked milk to this kolkata restaurant style bengali chicken chaap
  • When the chicken is completely cooked and the gravy is fully covered by oil as shown in the pics then turn off the flame.
kolkata arsalan restaurant style bengali chicken chaap is ready where the gravy is fully covered by oil
  • Now kolkata restaurant-style chicken chaap is ready to serve, have it with paratha, naan or rumali roti or even with bengali biryani.


  • Keep the rest of the dry roasted and powdered chaap masala in an airtight container for further use.
  • If you are using the large pieces of chicken, then you must slit the chicken pieces. So the chicken pieces will be cooked quickly and masala will easily get into the pieces.
  • I never use the salt until the chicken is not almost cooked. Even you may add it at the beginning of cooking too. But do not add it during or before the marination.
  • If you don’t want to add dalda in this dish then replace it with ghee or oil or both.

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6 thoughts on “chicken chaap recipe| kolkata restaurant-style chicken chaap”

  1. Hello Moumita,

    Thanks for the recipe it is great and so easy. I tried the chicken chaap and I think I was around 70% successful.

    I am facing one problem if you can help. During the making of the chicken chaap, we are seeing the gravy getting very thick and sticking into the no stick pan. What can be the reason for this. It will be great if you can guide me.

    • Hi Malabika,

      Really glad to know you loved my chicken chaap recipe, and thank you so much for the feedback you shared with me. Actually mainly because of using cashew nuts and melon seeds paste make chaap’s gravy quite thick and sticky even roasted gram flour or sattu is also one more reason for that. Nut’s paste is mandatory for making any chaap recipe as it makes creamy consistency of the gravy and even enhances its taste as well. On the other hand, roasted gram flour is used to make the same texture and taste found in the restaurant’s chaap recipe. So as both ingredients are mandatory for making any authentic Mughlai style chicken chaap, we can not skip any step described in this recipe. Then I must suggest you, while you’re cooking must check the gravy after every 5 mins instead of 10 mins described in my recipe, even whenever you feel the gravy gets too thick and stick to the pan then you may add 4-5 tbsp of hot water to this gravy. But must use the hot water only, otherwise, its taste can be spoiled, even never add the water when cooking is done, as after adding water, proper boiling is required to get the perfect taste. Even after cooling down if you notice the chaap’s gravy gets too thick then you may add about 1/4 cup of hot water for heating it in the gas stove and make it ready by boiling. However, for heating this chaap in a microwave oven no need to add water.
      Hope it will solve your problem. Try this recipe in this way and let me know how it worked.

  2. Wonderful recipe! Thanks for this… Since we moved out of Kolkata, we have been missing the ‘typical’ Chicken Chaap flavour of Shiraz and Arasalan. Found your blog and this recipe and our taste buds were relieved! Thank you once again! Would like to get a recipe of the authentic Mutton Chaap or Mutton Pasinda. Do share it if possible!


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