Kolkata Style Chicken Chaap Recipe | Kitchenstagram
Chicken Chaap is a beloved Mughal-inspired dish, especially popular in Kolkata, where it has become a staple at celebrations like weddings, Poila Boishak feasts and Durga Puja. Known for its rich flavours and aromatic spices, Chicken Chaap is often served with Pulao, Paratha or Biriyani in Kolkata’s most iconic restaurants, like Shiraz, Nizam and Golbari.
What makes this dish so special is the intricate balance of spices and the slow-cooking method that allows the flavours to infuse deeply into the chicken. Wen preparing Chicken Chaap at home, it’s essential to marinate the chicken thoroughly- preferably overnight- for the spices to penetrate the meat. Making slits in the chicken helps the marinade seep in, ensuring the meat becomes tender and infused with flavour. Marinating the chicken overnight enhances the flavour. Traditionally, the dish is cooked with ghee, though some prefer a mix of ghee and oil for a lighter option. Saffron, kewra water and other aromatic spices are key ingredients that give the Chicken Chaap its signature richness and fragrance. Slow cooking on medium to low heat ensures the meat remains tender while the spices develop their full potential.
For those seeking an authentic Kolkata-style Chaap, the use of Dalda is often recommended to recreate the bold flavours found in restaurants. However, using just ghee or a lighter oil-ghee blend can offer a more delicate, home-cooked version that’s equally delightful.
Chicken Chaap pairs wonderfully with a variety of Indian breads. Consider serving it with fluffy naan, such as garlic naan, soft tandoori naan for a satisfying meal. For a heartier option, pair with keema naan. Alternatively, you can opt for basmati rice or biriyani or a simple pulao to complement the rich flavours. The dish is also excellent with a side of raita for a cooling contrast. Chicken Chaap brings a nostalgic flavour that’s hard to resist. Whether for a festive gathering or a special dinner, Chicken Chaap is sure to impress.
Ingredients:
2 pcs. Whole Chicken Leg, cleaned & washed
2-3 tbsp Ghee or Butter
3-4 tbsp Refined Oil
Salt to taste
1 pinch of Saffron +3 tbsp lukewarm milk
2 pcs. Bay Leaf
For Marination:
1 cup Hung Curd
2 nos. Onion, cubed
2-inch Ginger, sliced
6 no. Garlic Cloves
1 tsp Turmeric powder
1 tsp Kashmiri Red Chili powder
2 tsp Chaap Masala
2 tbsp Cashew Nuts, dry roasted or soaked in warm water for 20 minutes
2 tbsp Poppy seeds
1 tsp Screwpine water/ Kewra water
1 tsp Rose water
1-2 drops Mitha attar (optional)
For Rogan or Chili Oil:
2 tbsp Ghee
1 tsp Kashmiri Red Chili powder
Preparation:
- Step 1: In a grinder add poppy seeds and grind into a powder. Then add cashew nuts and grind again.
- Step 2: Next add sliced ginger, garlic and cubed onion into the grinder and grind until you get a smooth paste, add some water if you need.
- Step 3: Wash and pat dry the whole chicken legs and using a knife make slits for the marination to steep in.
- Step 4: In a large mixing bowl, combine curd, prepared paste, turmeric powder, Kashmiri Red Chili powder, Chaap Masala, salt, kewra water, rose water, mitha attar and stir to combine properly.
- Step 5: Next add the whole chicken legs into the marinade and make sure to cover the chicken legs with marinade from both sides. Cover and set in the refrigerator for minimum 8 hours or overnight, I prefer to marinade overnight.
- Step 6: After the marination is done, remember to remove the marinated chicken from the refrigerator and bring the chicken back to room temperature before you start cooking them.
- Step 7: In a heavy bottom wok or pot, heat ghee and oil.
- Step 8: Shake off extra marinade from the chicken legs and add them to the pot. Add bay leaves and fry the chicken on medium-low heat for 6-8 minutes on both side.
- Step 9: Add the reserved marinade to the pot and continue to cook without adding water over low heat for 15-20 minutes or until done. Keep turning and flipping the sides of the chicken pieces from time to time.
- Step 10: Lastly add saffron infused milk and give it a good stir, mix well and turn off the flame.
- Step 11: In another pan heat ghee. Once the ghee is hot turn off the flame and add Kashmiri Red Chili powder, leave it for 10 minutes before use.
- Step 12: Transfer the Chicken Chaap in a serving platter and drizzle some Rogan over the chicken. Serve hot along with some onion salad or raita, biriyani or paratha or naan. Enjoy!!
About Me
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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