By Moumita Paul
1 hr 20 mins
Dry roast Cardamoms, Cloves, Whole White Pepper, Cinnamon, Shahi jeera, Whole Black Pepper, Dry Rose Petals, Mace & Nutmeg. Make a fine powder of it.
Dry roast Poppy seeds, Melon seeds & Cashew nuts. Soak in water for 15-20 mins.
Grind Cloves, Ginger, Green chillies & Boiled Onions with the addition of soaked Poppy seeds, Melon seeds & Cashew. Make a smooth paste of it.
Slit the Chicken(Legs/Breast), then marinade with Curd, Powdered Chaap's Masala, Kashmiri red chilli powder, Turmeric powder & Lemon juice.
Mix it with Kewra water, Rose essence/Rose water, Mughlai Mitha attar, Sattu or roasted Gram flour. Refrigerate it for 3-4 hrs.
Heat a pan with Ghee, Dalda & Refined oil. Slow cook the Marinated Chicken in it till it gets soft & masala's raw smell goes off. Then add Salt.
Then add Saffron milk(4 tbsp lukewarm Milk+ a pinch of Saffron). Cook it till Chicken gets fully soft & juicy and the gravy release a lot of oil. Turn off the heat.
Kolkata Restaurant Style Chicken Chaap is ready, serve it with Lachchha paratha, Butter garlic naan, Rumali roti or Bengali Style Chicken or Mutton Biryani.