Chicken Chap is a Mughlai dish and this Awadhi cuisine was introduced to Bengali by the Nawabs of Bengal in the early eighteenth century. This exotic dish now features in the Menu of any Bengali celebration and used popularly in famous Kolkata restaurants as well.It goes excellently with Biryani , tandoori roti, Naan and rumali roti.
Watching this video I assure , you too can make this at your homes easily and get the same authentic Mughlai taste .Believe me , you won’t feel you are dining at home .Do try it and let know.
#chickenchap #mughlaidish #restaurantstylechickenchap #tawanwok
Ingredients :
1st Batter :
Chicken (thai n leg piece) – 2pc (approx weight 500gms)
Onion – 1 medium
Ginger – 1/2 inch
Garlic – 8 to 10pods
Green Chilli – 4pc
Poppy seeds – 2 tsp
Cashew nuts – 8 to 10
Watermelon seeds – 1 tsp
Curd – 1cup (approx 150gm)
2nd Batter
Dry masalas :
Cinnamon – 1 stick
Whole Red Chillies – 2pc
Shahjeera – 1 tsp
Shahmorich (whole white pepper) – 1/2 tsp
Nutmeg – 1/4
Big Cardamom – 1pc
**Note : Dry roast the Masalas in medium flame for few seconds… Let it cool down , and blend it into fine powder .
Other ingredients are:
Turmeric – 1 tsp
Red chilli powder – 2 tsp
Satmavu (Sattu) – 2tsp
Salt – as required
Sugar – 1 tsp
Cooking oil – 2tbsp
Ghee – 2tbsp
Meetha Atar – few drops
Saffron Milk – 2 tbsp (few strands of saffron soaked in warm milk)
Rose Water – 1 tsp
Kewra Water – 1 tsp
Marination :
In a mixing bowl, take the 1st batter. Add the blended masalas, n mix well… Add the rest of the ingredients mentioned above in proper quantity n mix well… Once done, add the Chicken pieces and mix well
(**note : slit the body of the chicken pieces, so that the marinated enters well into the chicken pieces)
Keep the chicken for 4 to 6hrs for marination.
Method :
In a kadhai, take 2tbsp of cooking oil as well as ghee, each.. Putting the flame on medium heat, add the chicken pieces.. Fry the chicken pieces for 2mins on both the sides..
Once the chicken pieces got fried, add the rest of the marinated batter into the kadhai… Mix well.
Put the flame to low heat, and cook the chicken for 30 – 35mins with the lid on.. (stir in between ).
After 15mins of cooking, open the lid, stir for few seconds, and add the Saffron milk. Mix well and let the chicken get cooked for more 15 to 20mins with the lid on..
Once the Chicken gets cooked, open the lid, give a good stir, and serve hot..
The dish pairs well with any flat bread item, as well as Rice item.. Goes best with Biriyani.
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