Chicken Chap
According to history when the Nawabs moved from Dhaka to Bengal, they introduced Awadhi Cuisine to Bengalis. Chicken Chaap was one of those Mughlai delicacies which got popularized with time. The city restaurants played an important role, in where the masses got to taste Mughlai cuisine. And later the same dishes because people liked the taste so much started taking distinct place on Wedding and Party menus. Lets start its recipie.
Ingredients:-
Chicken leg-4pcs
Onions-2 medium sized
Garlic-8-10 cloves
Ginger-2 inch pcs
Hung curd-1/2 cup
Chilli powder-1tsp
White melon seeds-2tbsp
Cashewnuts-10pcs
Poppy seeds-2tbsp
Kewra water-1tsp
Rose water-1tsp
Oil/Ghee/Vegetable Shortening as required
Salt to taste
For the masala:-
Cinnamon sticks-2pcs
White pepper-15pcs
Green Cardamom-5pcs
Black Cardamom-1pc
Clove-4pcs
Shah jeera-1tbsp
Star anise-1pc
Mace-1pc
Procedure:-
Dry roast all the masalas for 2-3 minutes and keep aside. Let it cool and grind into a fine powder.
Now again in a mixer grinder jar add onions,garlic and ginger and curd and make a fine paste out of it. In a big bowl add the paste and adjust salt in it. Add 1/2tsp kewra water and 1/2tsp rose water in it. Massage each pieces of chicken well and let the chicken marinate for a minimum of 2 hours. Overnight is best.
After marinating, heat minimum quantity of ghee oil or dalda as per your preference.
Heat them and fry the marinated chicken first by flipping them at 5 minutes interval. When you see that your chicken has catched a light golden colour take it out and keep aside.
Now add the marination paste into the pan and fry continuosly untill it releases oil.
Meanwhile make a fine paste of melon seeds cashew and poppy seeds with little amount of water and add it to the gravy. Stir continuosly for 5 more minutes on medium flame add the chicken pieces and cook them by covering it with lid.
Covering is important because if you cover then chickem will release its juices and will cook completely in its own juices.
Adjust salt if required.
After 20 minutes you will see that your chicken has starts leaving its bone. At that point add remaining kewra water and rose water and mix well. Serve hot with roti, laccha parathas or kulchas
Enjoy!!
According to history when the Nawabs moved from Dhaka to Bengal, they introduced Awadhi Cuisine to Bengalis. Chicken Chaap was one of those Mughlai delicacies which got popularized with time. The city restaurants played an important role, in where the masses got to taste Mughlai cuisine. And later the same dishes because people liked the taste so much started taking distinct place on Wedding and Party menus. Lets start its recipie.
Ingredients:-
Chicken leg-4pcs
Onions-2 medium sized
Garlic-8-10 cloves
Ginger-2 inch pcs
Hung curd-1/2 cup
Chilli powder-1tsp
White melon seeds-2tbsp
Cashewnuts-10pcs
Poppy seeds-2tbsp
Kewra water-1tsp
Rose water-1tsp
Oil/Ghee/Vegetable Shortening as required
Salt to taste
For the masala:-
Cinnamon sticks-2pcs
White pepper-15pcs
Green Cardamom-5pcs
Black Cardamom-1pc
Clove-4pcs
Shah jeera-1tbsp
Star anise-1pc
Mace-1pc
Procedure:-
Dry roast all the masalas for 2-3 minutes and keep aside. Let it cool and grind into a fine powder.
Now again in a mixer grinder jar add onions,garlic and ginger and curd and make a fine paste out of it. In a big bowl add the paste and adjust salt in it. Add 1/2tsp kewra water and 1/2tsp rose water in it. Massage each pieces of chicken well and let the chicken marinate for a minimum of 2 hours. Overnight is best.
After marinating, heat minimum quantity of ghee oil or dalda as per your preference.
Heat them and fry the marinated chicken first by flipping them at 5 minutes interval. When you see that your chicken has catched a light golden colour take it out and keep aside.
Now add the marination paste into the pan and fry continuosly untill it releases oil.
Meanwhile make a fine paste of melon seeds cashew and poppy seeds with little amount of water and add it to the gravy. Stir continuosly for 5 more minutes on medium flame add the chicken pieces and cook them by covering it with lid.
Covering is important because if you cover then chickem will release its juices and will cook completely in its own juices.
Adjust salt if required.
After 20 minutes you will see that your chicken has starts leaving its bone. At that point add remaining kewra water and rose water and mix well. Serve hot with roti, laccha parathas or kulchas
Enjoy!!
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