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 to have our favorite restaurant’s chaap recipes whenever we go to Kolkata.
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, most popular restaurants always serve this bengali style chicken chaap in an oval-shaped plate with less gravy and lots of oil. And this happens for frying the marinated chicken in ghee for a long time, and as a result, the gravy gets reduced by releasing more oil.
Most of the bengali 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 bengali’s 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 it takes little more time for preparation, marination, and cooking.
You may also try other popular bengali recipes from my website
- Kolkata Chicken Biryani recipe
- Chicken rezala recipe
- Kolkata style mutton chaap recipe
- mutton kofta gravy recipe
- chicken kosha recipe
- mutton kasha recipe
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 a nutmeg. Dry roast it. Then ground the all roasted masalas and turn it into a fine powdered form.
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.
- Then take 2 medium-sized onions, peel it out and make a deep slit from its top and boil it well. After boiling cool it down for using later.
- Take a small grinder jar, add cloves, ginger, green chillies and lastly add boiled onions in it.
- 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.
- 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.
- Then add the masala paste and 2 tsp of grounded or powdered chaap masala to it and rub it nicely on the 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.
- 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.
- Lastly, add 1 tbsp of sattu or roasted gram flour to it and mix it together. Then keep it in the refrigerator for 3-4 hrs.
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 the 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.
- After the first ten minutes, slowly turn the chicken pieces then cover it again.
- When the chicken pieces are almost cooked 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.
- In the meantime, take 4 tbsp lukewarm milk in a bowl and add 1 pinch of saffron strands to it. And later crush the soaked saffron strands pressing by fingers.
- 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.
- When the chicken is completely cooked and the gravy is fully covered by oil as shown in the pics then turn off the flame.
- 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 it then replace it with ghee or oil or both.