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.
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.
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.
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.
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.
Cook on low (covered) for 45 minutes.
Add Saffron and Sugar. Cook for 2 minutes.
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 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:
You may also like:
Chicken Akni, One Pot Chicken and Rice
*if you love this recipe, please rate/comment or tag us on social media. – safira x
Chicken Chaap
Ingredients
- ½ 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
- ¼ teaspoon Ground Mace
- ¼ 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.
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