Chicken Chaap
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Marination:
  • 500 gm chicken (2 leg pieces)
  • 2 Tablespoons Onion Paste
  • 2 Tablespoons Garlic Paste
  • 1-2 Tablespoon Green Chili Paste
  • 1½ Tablespoon Poppy seed Paste
  • 1 Tablespoon Cashew Paste (Kaju Badam)
  • 1 Tablespoon Dried Melon Seed Paste (Char Magaz)
  • 1 Tablespoon Garam Masala Powder (Cinnamon, Cardamom, Cloves )
  • 3-4 Tablespoons Green Papaya Paste
  • 1 Teaspoon Nutmeg & Mess Powder (Joyetree and Jaifal)
  • 2 Tablespoons Card (Dahi or Yogurt)
  • 1 Tablespoon Ginger Paste
  • Salt and Sugar as per Taste
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Gravy:
  • ¼ Cup Ghee
  • ¼ Cup Vegetable Oil
  • 2 Table spoon Fried Onion Paste (see notes)
  • 1 Tablespoon Ginger Paste
  • 1 Tablespoon Garlic Paste
  • ½ Tablespoon Green Chili Paste
  • ¼ Teaspoon Turmeric Powder
  • ½ Teaspoon Red Chili Powder
  • Salt & Sugar as per Taste
  • ¼ Teaspoon Garam Masala Powder (Cinnamon, Cardamom, Cloves)
  • ¼ Teaspoon Nutmeg & Mess Powder (Joyetree,Jaifal)
  • 1 Teaspoon Kewra Water
  • ¼ Teaspoon Rose Water
  • 2-3 Drops Mitha Attar
Instructions
Marination:
  1. At first, clean the Chicken and then make some Slits (a long narrow cut) on it.
  2. Then marinate the chicken with all the Marinated items listed above for at least 3-4 hours in refrigerator.
Cooking:
  1. Heat a cooking pan in medium flame and put Ghee, Vegetable Oil. Add fried onion Paste (see notes), Ginger & Garlic Paste, stir them well for 5 mins.
  2. Then put some salt, sugar, red chili powder, turmeric powder and mix them well.
  3. Now add the marinated chicken along with the extra marinated mixture into the pan and cook for 5 mins.
  4. Reduce the flame to low-medium and let the chicken be slow cooked for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned.
  5. Once the chicken is cooked, add ¼ Teaspoon Garam Masala powder,1/4 Teaspoon Nutmeg & Mess powder,1 Teaspoon Kewra Water,1/4 Teaspoon Rose Water, and at last 2-3 drops of Mitha Attar.
  6. Now your yummy and spicy “Chicken Chaap” is ready, serve it with Biriyani/Pulao/Naan or you can also serve it with plain white rice.
Notes
Fried Onion Paste - Cut the Onion in dice shape and fry it in oil with low-medium heat. Once they are transparent blend them in the mixture to make a paste.

This recipe would require more oil/ghee, you can drain excess oil at the end.

Use only ghee to make this more tasty.
Nutrition Information
Serving size: 2
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/chicken-chaap-recipe/