BENGALI CHICKEN CHAAP | RESTAURANT STYLE CHICKEN RECIPE | DON’T MISS THIS RECIPE | CHICKEN CHAAP ? | recipes for chicken
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ALL ABOUT CHICKEN CHAAP RECIPE : –
Traditionally a Mughlai dish, the Chicken Chaap would almost always need a full leg of chicken, which would include the thigh as well. Of course some place cut cost and use only the drumstick piece.
Bengal’s affair with Awadhi food is no secret. When the Nawabs brought in the cuisine around the 18th century, it was bound to become part of the Bengali culture. What’s quite interesting to note is that cuisine developed it’s own nuances once the nawabs moved their capital to Murshidabad, from Dhaka. Along with many other dishes, the biryani for instance and the chicken chaap became a permanent fixture in the old Muslim-run restaurants that popularised Mughlai food in the city.
With a rich gravy that has a distinct texture, the Chicken Chaap can never be too hot, even as chillies are used without much scrimping. A standard recipe of a good Chicken Chaap would require onion, ginger and garlic paste, green chillies, Kashmiri red chilli powder, curd, poppy seeds, melon seeds, grated coconut (yes, this came a surprise to me too), cashew nuts (which thickens the gravy, and adds sweetness), shahi jeera powder, rose water, lime juice, and garam masala powder (freshly grounded), and cooking oil and ghee. Some also prefer to marinate the chicken in a roughly grounded mixture of garam masala for a while before the cooking begins.
Oddly enough, I didn’t know there was poppy seed paste and coconut in the dish for the longest time, and I would have never bothered had I not asked one of my neighbours once who ran a small joint for a long time. I don’t think the street side joints add the coconut much though. The idea is to get the texture from it, and not so much the flavour.
One of the most important steps is to make thin slits on the side of the chicken so that it can soak all the marinade, and the masala while it’s cooking. The longer you can keep the marinated chicken, the better. Some even keep it overnight, which I often find unnecessary though. The end result of the process is a complex flavour, and yet extremely easy to like. The meat should ideally fall of the bone, and if the chicken is fresh it’s not a hard thing to achieve. But keep an eye on the dish; you don’t want to overcook it.
In Kolkata, the Chicken Chaap is treated with utmost respect, and surely falls into the category of comfort food, often paired seamlessly with the biryani. However, the roomali roti is my favourite staple.
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