Recipe: Appetizing Classic Chicken Chaap (Kolkata Style)

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Classic Chicken Chaap (Kolkata Style).

Classic Chicken Chaap (Kolkata Style) You accomplish boiling steam Classic Chicken Chaap (Kolkata Style) testing 32 instructions and 10 as well as. Here you are hit.

program of Classic Chicken Chaap (Kolkata Style)

  1. You need of Marination:.
  2. It's 500 gm of chicken (2 leg pieces).
  3. Prepare 4 Tablespoons of Caramelized Onion Paste.
  4. It's 3 Tablespoons of Garlic Paste.
  5. You need 2 Tablespoon of Green Chilli Paste.
  6. You need 1 Tablespoon of Dried Melon Seed Paste (Char Magaz).
  7. You need 1 Tablespoon of Garam Masala Powder.
  8. Prepare 1 Tablespoons of Green Papaya Paste.
  9. It's 1 Teaspoon of Nutmeg & Mess Powder (Javtri and Jaifal).
  10. Prepare 2 Tablespoons of Yogurt.
  11. It's 1 Tablespoon of Ginger Paste.
  12. It's 1 1/2 Tablespoon of Gram Flour.
  13. It's 1/2 Teaspoon of Sugar.
  14. You need of Salt as per Taste.
  15. Prepare 1/4 Cup of Ghee.
  16. You need 1/4 Cup of Vegetable Oil.
  17. You need of Tempering:.
  18. Prepare 1 of " stick of Cinnamon.
  19. It's 1 of Black Cardamom.
  20. You need 2 of bay leaves.
  21. It's 3 of Green Cardamom.
  22. It's 4 of cloves.
  23. You need of Gravy:.
  24. It's 1/2 Cup of Saffron Soaked Milk.
  25. It's 3 Tablespoon of Cashew Paste.
  26. Prepare 4 Tablespoon of Poppy seed Paste.
  27. You need 1/4 Teaspoon of Turmeric Powder.
  28. You need 1/2 Teaspoon of Red Chilli Powder.
  29. You need 1/4 Teaspoon of Garam Masala Powder.
  30. It's 1 Teaspoon of Kewra Water.
  31. Prepare 1/4 Teaspoon of Rose Water.
  32. It's 2-3 Drops of Mitha Attar.

Classic Chicken Chaap (Kolkata Style) little by little

  1. At first, clean the Chicken and then make some Slits (a long narrow cut) on it..
  2. In a big bowl take the ingredients under the marination list, and whisk it together with 2 tbsp of Ghee. Now add in the chicken and leave it to marinate for at least 3-4 hours in refrigerator..
  3. Heat a wok on medium flame and put Ghee and Vegetable Oil. Remove chicken pieces from the marinade and add it to the wok, frying them one by one on medium-low heat, till they get a nice colour and is 70 per cent cooked. Making sure it cooks on both sides. Keep the chicken on a plate..
  4. Add the ingredients in the tempering list to the wok and cook till fragrant..
  5. Now add the leftover marinade into the pan add in cashew paste, poppy seed paste, turmeric and red chilli powder and cook for 15 mins. Add 1/2 cup of water if it gets too dry..
  6. Reduce the flame to medium-low and add in the chicken pieces, slow-cook for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned, and flipping the chicken after 15 mins so that it cooks from both the sides..
  7. Once the chicken is cooked, add Garam Masala powder, Nutmeg & Mess powder, Kewra Water, Rose Water, Saffron infused milk and at last 2-3 drops of Mitha Attar, stir to combine..
  8. Serve it with Naan, Paratha or you can also serve it with plain white rice..
  9. Note: Soak the cashew and poppy seeds in warm water for 20 minutes before making a paste. The entire cooking process can and should be done with Ghee if calories are not what you are considering. Do adjust the salt and chilli according to your taste.
  10. Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!.