Who does not love delicious, luscious, delectable chicken chaap? Every non-vegetarian’s favorite; if it is a dish you have not tasted, you are missing on life. Chicken chaap is a dish made slowly with immense patience, it takes time to prepare, but it tastes out of this world. It is loved and savored by every chicken lover, chicken in itself is something to die for, and chicken in the form of chicken chaap is indeed heavenly. Chicken chaap is a dish of Mughal cuisine; the best chicken chaap is most likely found in Lucknow, Delhi or New Delhi, Kolkata, etc. So let’s know the Chicken Chaap recipe
Do not miss out on this; go for it if you love to cook.
Follow the instructions below to make chicken chaap; it will sate your desire to cook a palatable meal. Invite your friends over and enjoy chicken chaap along with rumali roti or butter naan.
Ingredients Essential to Make Chicken Chaap:
- Two Chicken Legs
- Butter or desi ghee
- Curd ( hang it in a muslin cloth for five to six hours) or put the curd in a sieve and let the water of the curd get collected in a wide bowl.
- Onion
- Ginger
- Garlic
- Cashew (Kaju) nuts
Spices
- Red dry chilies
- Cinnamon or dalcheeni
- Two bay leaves or tej patta
- Kashmiri Lal Mirch powder
- Turmeric Powder
- Garam Masala
- Poppy seeds, also known as afeem ke beej
- Kewra water (this water has a sweet fragrance like rose water, it is generally used to provide the delicacy with an attractive sweet aroma)
- Salt
- Sugar
The above-listed ingredients are required to make chicken chaap; hung curd is an essential ingredient that should be prepared beforehand. Chicken chaap needs marination; thus, remember to collect and check if you have all the required ingredients a day before you decide to make your chicken chaap.
Follow the instructions diligently to make your chicken chaap up to the mark.
Chicken Chaap Recipe
To begin with, initially immerse and soak poppy seeds or after ke beej into lukewarm water for twenty minutes.
- Take the chicken legs and wash them thoroughly in running water. After three to four washes, the pat is dry by either slapping them or keeping them under the fan. Next, take a toothpick or a fork with a big handle and make pores all over the chicken skin till the bone by pricking it.
- In a mixer or strong blender, make two pastes, one of the poppy seeds and cashews (around twelve to fifteen cashew nuts should be enough)
- Prepare another paste of one onion, ginger (about two inches), and garlic (about five to six garlic cloves).
- Add little water, so the paste is smooth.
Other steps:
- In a wide mixing bowl, along with hung curd, add paste of onion, ginger, and garlic, Kashmiri Lal Mirchi powder, garam masala (home-made or from the market), a pinch of salt, and a pinch of sugar. Whisk the whole mixture so that all the ingredients are adequately mixed and well combined. This is the mixture that will be used for marination.
- Marinade the chicken legs with this mixture properly. After the paste is applied to the chicken, use butter or desi ghee over the chicken.
- Keep this chicken in the refrigerator for at least five to six hours, or leave it overnight.
- After bringing out the chicken from the refrigerator, let it come to room temperature before putting it on the stove.
- Put two tablespoons of ghee in a wok or kadhai, let it become hot, then on medium heat, add bay leaves or tej patta, red chili, and cinnamon stick and saute these spices. After the raw smell goes away and the aroma starts coming out of the pan, add the chicken pieces, put the flame to slow, and let the chicken cook for fifteen to twenty minutes.
- Do not forget to turn the chicken pieces so that both sides are cooked well. Add the remaining marinade into the kadhai and further cook it for ten to twelve minutes till the raw smell of ginger and garlic goes away.
- Add the paste of poppy seeds and cashew nuts, and cook it for the next twenty-five to thirty minutes. Add a little bit of kewra water for aromatic essence, stir one final time and take the kadhai off the stove.
- The juicy chicken chaap is ready to be devoured. Serve it hot with butter naan, garlic naan, rumali roti, or tava roti (depends on your preference). It will taste best while hot. Pair it with mint raita or boondi ka raita.
- Chicken chaap is a complete meal, and it should be eaten at lunch or dinner. It needs immense patience to be prepared.
On a final Note Chicken Chaap Recipe
Chicken chaap will leave you wanting more, and you will keep licking your fingers once you are done. Take out time to prepare this Mughlai cuisine dish. It is also available at North Indian restaurants, so if you consider yourself a foodie, try this dish, but if you prepare it with your own hands, it will be a different experience.
