Chaap masala is used in the Chicken Chaap recipe. Chicken chaap is a popular Mughlai dish that showcase the perfect blend of aromatic spices, rich & luscious gravy and tender chicken. The aromatic spice blend that makes this dish unique is known as chaap masala. Homemade masala is always better than the store bought one. Always use fresh spices to get the best taste. You can store chaap masala in refrigerator for long self-life and to preserve the freshness of the masala. Let’s make Chaap masala from scratch.
Ingredients
- 1 inch cinnamon stick
- 1 tsp shah jeera/ black cumin
- 3 blades of mace
- 1 tsp shah morich / white peppercorn
- 6-7 cloves
- 5-6 green cardamom
- ¼ of whole nutmeg
- Pinch of salt
Preparation
- Dry roast all the spices in a heavy bottom pan in medium low flame and then transfer them in a separate bowl so that the spices come to room temperature.
- Now add the spice blend in a mortar & pestle or in a mixer grinder along with salt.
- Grind the spices until you get a fine powder. Store the chaap in an air tight container.
- For long-term storage and to preserve freshness of the masala you can store the masala in the refrigerator.
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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