Kolkata restaurant style Chicken chaap recipe step by step at home – 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.
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
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
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.
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.
- 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.
- Take a small blender jar, add boiled onion, 1-inch ginger, 12-13 garlic cloves and2 pcs green chilies, as shown in the pic.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
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.
- After slow cooked for the first 10 minutes, slowly turn the chicken pieces then again cover the pan.
- 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.
- 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.
- 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.
- 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.
- 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.