chicken chaap recipe| kolkata restaurant style chicken chaap

Make Kolkata restaurant style Chicken chaap recipe at home with simple step by step pictures. Chicken chaap is Kolkata’s Mughlai restaurant style one of the most popular dish among Bengali people. This Kolkata Mughlai-style chicken chaap recipe indicates a long-hour marinated chicken basically slow-cooked in ghee and vegetable oil until fetches a thick flavourful gravy. This delicious chicken chaap is actually an authentic and traditional Mughlai dish, Bengal aka Kolkata is best at making this recipe in all over India. Basically, in Kolkata Arsalan, Aminia, Shiraz, and Royal (famous restaurants) are popular for making the best Mughlai-style chaap recipe (especially with chicken). That is why we never miss having our favorite restaurant’s chaap recipes whenever we go to Kolkata.

Kolkata chicken chaap 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 at home, few things are so important, i.e, full chicken legs (including thighs) or boneless breast pieces(weight atleast 200g), special homemade garam masala, the exact amount of essence (food flavor), lots of ghee (including Dalda), long time marination, and a slow cooking process. Without any one of these (especially Dalda), the taste and aroma of this Bengali chicken chaap recipe may differ and you may lose that authentic Kolkata restaurant style taste.

Anybody (Bengali chaap lovers) 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 (a special garam masala), Kashmiri Mirch powder, lemon juice, essence(kewra and mitha attar) and roasted gram flour. After 3-4 hours fry the marinated chicken in ghee, oil, and dalda mixture 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 rather slow cooked 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, and tandoori roti are not bad combinations. Though popular old Kolkata restaurants like arsalan, aminia, shiraz, Royal Indian hotel are Bengalis final destinations for having their classic chicken chaap recipe with their Bengali biryani.

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

You may also try other popular non-veg recipes from my website

Kolkata Chicken Biryani recipe

Chicken rezala recipe

Kolkata-Arsalan style mutton chaap recipe

Mutton kofta gravy recipe

Chicken kosha recipe

Mutton kasha recipe

Shahi chicken korma curry 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 g (3 pieces) Full Chicken Legs with Thighs/Boneless Breast Pieces
  • 3/4 cup Curd/Unflavoured Yogurt
  • 2 Medium-Sized Onions
  • 2 pieces Green Chillies
  • 12-13 Garlic Cloves
  • 1-inch Ginger
  • 1+1/2 tablespoon Poppy Seeds
  • 1+1/2 teaspoon Melon Seeds(Charmagaj)
  • 8 Cashew Nuts
  • 2 teaspoon Dry Roasted Garam Masala( Described Later)
  • 3/4 teaspoon Kewra Water
  • 3-4 drops Rose Essence/ 1+1/4 teaspoon Rose Water
  • 2-3 drops of Mitha Attar 
  • 1 tablespoon Sattu(Chhatu) or Roasted Gram Flour
  • 1+1/2 teaspoon Kashmiri Red Chilli Powder
  • 1 teaspoon Turmeric Powder
  • 2 tablespoons Lemon Juice
  • 3 teaspoon Dalda
  • 3 teaspoon Ghee
  • 3 teaspoon Vegetable Oil
  • 4 teaspoon Lukewarm Milk
  • 1 pinch of Saffron Strands
  • Salt as per taste

How to make kolkata restaurant style chicken chaap recipe

Step-by-step Instruction

Ingredients of chicken chaap masala

  • Take a pan with 4 green cardamoms, 5 cloves, 1/2 teaspoon whole white pepper, 1-inch cinnamon stick, 3/4 teaspoon shahi jeera or shah jeere(in bengali language), 1/2 teaspoon whole black pepper, and 1+1/2 teaspoon dry rose petals, 1/2 of a mace, and 1/4 of nutmeg(as shown in the pic).
  • Heat the pan on low and dry roast spices. Then grind the all roasted spices and turn them into a fine powdered form. Ground Chaap masala is ready.
dry roasting all the ingredients of kolkata restaurant style bengali chicken chaap masala

Prepare chicken chaap

  • First, heat a pan, add 1+1/2 tablespoon poppy seeds, 1+1/2 teaspoon melon seeds(charmagaj in Bengali), and 8 cashew nuts and dry roast on low heat and then keep them in water to soak 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 their skin out, and make a deep slit from its top and boil it well.
  • After boiling cool it down and keep it for later use.
  • 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 blender jar, add boiled onion, 1-inch ginger, 12-13 garlic cloves and2 pcs green chilies, as shown in the pic.
boiled onion, ginger, garlic and green chillies in the grinder jar
  • Then add soaked poppy seeds, melon seeds, and cashew nuts to the blender jar and make a smooth paste out of it.
  • You can add a little water to make the paste smooth. This is the secret masala of this Kolkata style chaap recipe used in all popular Kolkata 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 700 g to 1 kg large pieces of chicken( mostly full chicken legs with thighs or boneless chicken breast pieces) as shown below pic.
  • Thoroughly wash the chicken, and make 4-5 slits on each pices with a knife.
  • Then first marinating the chicken with curd, add 3/4 cup(≈ 180 ml) of well-beaten curd(unflavoured yogurt/greek yogurt). Mix them well.
well beaten homemade curd is added on the chicken (legs and breast) for making this chaap recipe
  • Then marinate the chicken with the masala paste(kept in a blender jar) add 2 teaspoons of powdered chaap masala(a special garam masala) and nicely rub the masala on the chicken pieces.
masala paste and grounded powdered masala is added on the curd coated chicken pieces
  • Add 2 teaspoons of Kashmiri red chilli powder and 1 teaspoon of turmeric powder and lastly squeeze the 1/2 lemon(from a bigger size lemon) or add 2 tablespoons 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 teaspoon of kewra water, 3-4 drops rose essence or 1+1/4 teaspoon rose water, 2-3 drops of mitha attar to the marination, 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 tablespoon of sattu(chhatu in Bengali) or roasted gram flour(shown in the pic below) to the marination and mix it together. Then keep the marination 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 keep it aside.
  • Place a flat and wide-bottomed pan on low heat, add ghee, Dalda, and refined oil/vegetable oil with 3 tablespoons each in the hot pan.
  • When the oil, ghee, Dalda mixture gets heated up, then add the marinated chicken to the pan and cover the pan. After every 5 minutes check it.
Slow cooked marinated chicken in the pan
  • After slow cooked for the first 10 minutes, slowly turn the chicken pieces then again cover the pan.
after 10 mins slow cooked turned the chicken pieces
  • When the chicken pieces are almost cooked and the raw smell of masala completely goes off, add salt(as per taste) to it for the first time, I have added 1+1/2 teaspoons of salt, and you can use less or much salt as required.
adding salt to the half cooked meat
  • In the meantime, take 4 tablespoons of lukewarm milk in a bowl and add 1 pinch of saffron strands to the milk(shown in the pic). Once saffron is soaked in milk later crush the saffron strands pressing with your finger tips.
saffron strands in lukewarm water which is most important for this mughlai style chicken chaap recipe
  • Then add this crushed saffron-soaked milk to the pan and stir it well. Slowly the gravy will change its colour due to adding 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 that indicates this dish is ready, 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, just have it with paratha, naan, or rumali roti, or even only 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 large chicken legs, then you must slit the pieces before cooking. 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 can add salt at the beginning of cooking too. But do not add salt during or before the marination.
  • If you do not want to add dalda to this dish then replace dalda with the same amount of ghee or oil or both in half-half amount.

recipe image
Recipe Name
chicken chaap recipe | kolkata restaurant style chicken chaap
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
41star1star1star1stargray Based on 41 Review(s)

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!

    • Thank you so much for such a wonderful review…And yes I will surely share the authentic Mutton chaap and Mutton pasanda recipe soon.


Leave a Comment

Visit to discover Indian blogs
Dimer devil- Dimer chop – Bengali dimer cutlet recipe Rosh bora – Bengali sweet or Bengali pitha recipe? How to make macher matha diye moong dal? Begun diye Pabda macher jhol – Pabda fish curry Bengali Dim bhapa curry – a Bengali steamed egg curry recipe Rabri recipe – Rabdi recipe – how to make this sweet at home Kesar peda recipe – with Milk and Milk Powder Chicken Masala recipe – easy Indian chicken curry recipe