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    Home » Recipes

    11th December 2020 Dinner

    Home » 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 – 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 – 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 tsp 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. – safira x

     
    Chicken Chaap in bowl with flaked almonds on top
    5 from 2 votes
    Print

    Chicken Chaap

    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.

    Course Dinner
    Cuisine Bengali, Indian, Mughlai
    Keyword Bengali Chicken Chaap, Chaap, Chicken Chaap, Mughal Chicken Chaap
    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes
    Servings 6
    Calories 610 kcal
    Author Safira

    Ingredients

    • ½ tsp Saffron Strands Dry roasted in a pan on low for 1 minute
    • 5 tbsp 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 tbsp Ginger Crushed
    • 1 heaped tsp Red or Kashmiri Chilli Powder
    • 1 tsp Ground Black Pepper
    • 1 tbsp Garam Masala Powder
    • ¼ tsp Ground Mace
    • ¼ tsp Ground Nutmeg
    • 1 tbsp Lemon Juice
    • 2 tbsp Roasted Gram Flour Dry roast Gram Flour in a pan for 1 - 2 minutes on low
    • 1 tbsp Ground Coriander Powder
    • 1 tsp Red Chilli Flakes Optional
    • Salt To Taste
    • 3 tbsp Ghee
    • 8 Chicken Thighs/Legs Skinless, Bone in, slashed across the top
    • 1 - 2 tsp Sugar
    • 2 tbsp Flaked Almonds Toasted in a dry pan for 30 seconds (Optional)

    Instructions

    1. Add Saffron to a cup of warm water. Set aside.

    2. 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.

    3. 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.

    4. Add Ghee to pan and once hot add Chicken. Cook on high for 5 minutes. Lower heat and add Yoghurt and stir through.

    5. Cook on low (covered) for 45 - 50 minutes.

    6. Pour in Saffron and add Sugar. Cook for 2 minutes.

    7. Add dry roast flaked Almonds.

    Recipe 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 – 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 tsp 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 Facts
    Chicken Chaap
    Amount Per Serving
    Calories 610 Calories from Fat 423
    % Daily Value*
    Fat 47g72%
    Saturated Fat 14g88%
    Cholesterol 146mg49%
    Sodium 157mg7%
    Potassium 674mg19%
    Carbohydrates 23g8%
    Fiber 3g13%
    Sugar 13g14%
    Protein 26g52%
    Vitamin A 311IU6%
    Vitamin C 11mg13%
    Calcium 203mg20%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’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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