PoliGrill: CHICKEN CHAAP RECIPE | Restaurant style Royal Chicken Chaap

Legendary Indian Film making Maestro Satyajit Ray was very fond of this dish! Nawab of Awadh was deported to Kolkata by British. He brought many discerning cuisines with him that made Kolkata a hub for Royal dishes! Till today Kolkata boasts of many famous, World class Shahi dishes.
Today I present one of the finest Mughlai Dishes, CHICKEN CHAAP! Follow the recipe and give yourself a Royal treat!
See Video below

Chicken Chaap Ingredients

Ingredients:

800 gm Chicken( cut into large pieces)

1 tbsp Roasted Gram Flour (Satoo)
1 tsp Coriander Powder
1 tsp cumin powder
1 tsp dry red chili powder
1 tsp Shahi Garam Masala Powder
1 tbsp Cashew nut paste
1 tbsp Poppy seed paste
1 tbsp Fennel(mouri) paste
1 tbsp garlic paste
150 gm Yogurt
2 big onion (chopped)
1 big Tomato (Puree)

1 tbsp kewra water
1/2 gm saffron

1/2 tsp Ginger paste

For Shahi Garam Masala Powder -
Green Cardamom
cloves
cinnamon
Shahi Jeera
White Pepper
Mace
Kebab Chini
Nutmeg

Dry roast all these spices a little and blend to make Shahi Garam Masala powder.

For seasoning -
2 whole cardamom
4-5 whole cloves
3-4 whole cinnamon sticks
2-3 Bay leaves

Oil: 200 ml
Ghee: 1 tbsp
Salt and sugar to taste

Marinated Raw Chicken

Shahi Garam Masala Ingredients

Method -

Marinate the chicken pieces. Since the chicken pieces are large, I made gash so that spices get well marinated.

Now add garlic paste, ginger paste, red chili powder and whisked yogurt, squeeze half lemon juice then mix well. Finally add little salt, mix and keep marinated the chicken for 3-4 hrs.

Put 2 tbsp Ghee (clarified butter) on hot pan. After ghee melts, add cinnamon, cardamom, clove and bay leaf for seasoning. Stir a little, then add finely chopped onion.

Now add one by one, coriander powder, cumin powder, cashew nut paste, tomato puree. Mix thoroughly. After cooking 2/3 minutes, add poppy seeds paste and roasted gram flour (satoo).

Many people use onion paste, but when this gravy is little coarse, then it tastes more beautiful, so I always prefer chopped onion in CHICKEN CHAAP.

Add Kewra water soaked saffron.Mix well with curry.

Now add marinated chicken pieces.

Since the chicken is marinated with salt, while add salt in this dish, be careful about its quantity.

Add 1 tbsp fennel seed paste, 1 tsp Shahi Garam Masala Powder.

Now mix all these spices with chicken. Keep stirring and cook in very low flame for about 12-15 min.

When fat oozes out of the gravy and chicken gets tender Then you know your Chicken Chaap is ready!

Serve hot with Biryani, Naan, rotis/Chappatis or Rice.