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Home ยป Recipes

Published: Dec 11, 2020. Post Updated: Dec 11, 2020

Home ยป Recipes

Chicken Chaap

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Mughlai Chicken Chaap is a dish from Kolkata that is a rich, luxurious, delicious and slow cooked Korma recipe with Ghee, Spices, Saffron and Cashews.

Chicken Chaap in bowl with flaked almonds on top

What is Chicken Chaap?

Chicken Chaap is a Korma style chicken curry that hails from Kolkata, India. It is made by cooking Chicken in slow cooked onions, yoghurt, cashew paste, roast gram flour and spices. It sometimes also includes a poppy seed paste. 

How to make Chicken Chaap โ€“ Step by Step

Dry toast Saffron and then add to a cup of warm water. Set aside.

Saffron soaking in water

Fry 4 sliced Onions (White or Red) in oil on low for 30 minutes until a deep golden brown. Drain the onions and allow to cool a little.

Onions cooking in pot

Onions draining in colander

To Yoghurt add drained Onions, Cashew Paste, Garlic, Chilli, Black Pepper, Garam Masala, Mace, Nutmeg, Lemon Juice, Roast Gram Flour, Ground Coriander, Chilli Flakes, Chilli Powder. Set aside for 30 minutes.

Yoghurt and ground spices in a bowl

Garlic added to bowl with yoghurt and spices

Spices stirred into yoghurt in a bowl

Onions being stirred into yoghurt

Salt, Dry Red chillies added to marinade bowl

Put slits in Chicken Thighs. Add Ghee to pan and once hot add Chicken. Cook on high for 5 minutes. Lower heat and add Yoghurt.

Slit Chicken in pot being cooked

Yoghurt added to pot with Chicken

Yoghurt and Chicken bubbling in pot

Cook on low (covered) for 45 minutes.

Add Saffron and Sugar. Cook for 2 minutes.

Saffron being poured into chicken

Add dry roast flaked Almonds.

Tips to make the best Chicken Chaap

Garam Masala - Store brought Garam Masala varies a lot between brands. It is best to add a bit and then taste and adjust as needed.

Slow Cooked Onions โ€“ Slow cooking and caramelising onions makes this dish slightly sweet.

Ghee - Use home made or good quality Ghee. 

Lighter version - Use Chicken Breast and cook for 20 minutes instead.

Sugar - Add 1 teaspoon Sugar, allow to cook, taste and then add more if needed.

Storage Instructions

This Chicken (once cooled) can be stored in the fridge in an airtight container or a dish with a good fitted lid for up to 3 days. It can be frozen in an airtight container for up to 2 months.

Serve with

Jeera Rice, Roti, Naan or Paratha

For sides:

Kachumber Salad

Onion Raita

You may also like:

Patiala Chicken

Chicken Hyderabadi

Chicken Akni, One Pot Chicken and Rice

Chicken Pulao

*if you love this recipe, please rate/comment or tag us on social media. โ€“ safira x

 
Chicken Chaap in bowl with flaked almonds on top

Chicken Chaap

Safira
Mughlai Chicken Chaap is a dish from Kolkata that is a rich, luxurious, delicious and slow cooked Korma recipe with Ghee, Spices, Saffron and Cashews.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dinner
Cuisine Bengali, Indian, Mughlai
Servings 6
Calories 610 kcal

Ingredients
  

  • ยฝ teaspoon Saffron Strands Dry roasted in a pan on low for 1 minute
  • 5 tablespoon Oil
  • 4 large Onions Sliced (Red or White)
  • 750 g Plain Yoghurt
  • 40 g Cashews Soaked for 30 minutes and then blended with the soaking water
  • 10 cloves Garlic Crushed
  • 2 tablespoon Ginger Crushed
  • 1 heaped tsp Red or Kashmiri Chilli Powder
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon Garam Masala Powder
  • ยผ teaspoon Ground Mace
  • ยผ teaspoon Ground Nutmeg
  • 1 tablespoon Lemon Juice
  • 2 tablespoon Roasted Gram Flour Dry roast Gram Flour in a pan for 1 - 2 minutes on low
  • 1 tablespoon Ground Coriander Powder
  • 1 teaspoon Red Chilli Flakes Optional
  • Salt To Taste
  • 3 tablespoon Ghee
  • 8 Chicken Thighs/Legs Skinless, Bone in, slashed across the top
  • 1 - 2 teaspoon Sugar
  • 2 tablespoon Flaked Almonds Toasted in a dry pan for 30 seconds (Optional)

Instructions
 

  • Add Saffron to a cup of warm water. Set aside.
  • Heat oil, once hot add Onion and fry covered on low for 30 minutes until a deep golden brown. Drain the onions in a colander and allow to cool a little.
  • To Yoghurt add drained Onions, Cashew Paste, Garlic, Ginger, Chilli, Black Pepper, Garam Masala, Mace, Nutmeg, Lemon Juice, Roast Gram Flour, Ground Coriander, Chilli Flakes, and Salt.
  • Add Ghee to pan and once hot add Chicken. Cook on high for 5 minutes. Lower heat and add Yoghurt and stir through.
  • Cook on low (covered) for 45 - 50 minutes.
  • Pour in Saffron and add Sugar. Cook for 2 minutes.
  • Add dry roast flaked Almonds.

Notes

Garam Masala - Store brought Garam Masala varies a lot between brands. It is best to add a bit and then taste and adjust as needed.
Slow Cooked Onions โ€“ Slow cooking and caramelising onions makes this dish slightly sweet.
Ghee - Use home made or good quality Ghee. 
Lighter version - Use Chicken Breast and cook for 20 minutes instead.
Sugar - Add 1 teaspoon Sugar, allow to cook, taste and then add more if needed.

Storage Instructions

This Chicken (once cooled) can be stored in the fridge in an airtight container or a dish with a good fitted lid for up to 3 days. It can be frozen in an airtight container for up to 2 months.

 

 

Nutrition

Calories: 610kcalCarbohydrates: 23gProtein: 26gFat: 47gSaturated Fat: 14gCholesterol: 146mgSodium: 157mgPotassium: 674mgFiber: 3gSugar: 13gVitamin A: 311IUVitamin C: 11mgCalcium: 203mgIron: 2mg
Keyword Bengali Chicken Chaap, Chaap, Chicken Chaap, Mughal Chicken Chaap
Tried this recipe?Let us know how it was!

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hey...Iโ€™m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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