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Kolkata Chicken Chaap #ChickenRecipes #FEM5K

Recipe By jayeeta karmakar
Kolkata style Chicken Chaap is a Mughlai classic where the Chicken full leg pieces marinated first with aromatic spices and spice paste then it cooked further. The end result is a rich, flavourful, complex curry with tender chicken which tastes great with parota, roti, biryani or pulao.
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Non Vegdiet
45minstotal
45m.total
Kolkata Chicken Chaap #ChickenRecipes #FEM5K
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Ingredients for Kolkata Chicken Chaap #ChickenRecipes #FEM5K Recipe

  • 250 g chicken (2 leg pieces)
  • 1 tablespoons Onion paste
  • 1 tablespoons Garlic paste
  • 1 tablespoon green chili paste
  • 3/4 tablespoon poppy seed paste
  • 1/2 tablespoon Cashew Paste (Kaju Badam)
  • 1/2 tablespoon Dried Melon Seed Paste (Char Magaz)
  • 1/2 tablespoon Garam masala powder
  • 1.50 tablespoons Green papaya paste
  • 1/2 teaspoon Nutmeg & Mess Powder (Joyetree and Jaifal)
  • 1 tablespoons Card (Dahi or Yogurt)
  • 1/2 tablespoon Ginger paste
  • As Required Salt and sugar
  • 0.13 cup Ghee
  • 0.13 cup Vegetable Oil
  • 1 Tbsp Fried onion paste
  • 1/2 tablespoon Ginger paste
  • 1/2 tablespoon Garlic paste
  • 1/4 tablespoon green chili paste
  • 0.13 Tsp turmeric powder
  • 1/4 Tsp red chili powder
  • As Required Salt & Sugar as per Taste
  • 0.13 Tbsp garam masala
  • 0.13 Tsp Nutmeg & Mess Powder (Joyetree,Jaifal)
  • 1/2 teaspoon Kewra water
  • 0.13 teaspoon rose water
  • 1 Drop Mitha attar

Directions: Kolkata Chicken Chaap #ChickenRecipes #FEM5K

  • STEP 1.At first, clean the Chicken and then make some Slits (a long narrow cut) on it.
  • STEP 2.Then marinate the chicken with all the Marinated items listed above for at least 3-4 hours in refrigerator.
  • STEP 3.Heat a cooking pan in medium flame and put Ghee, Vegetable Oil. Add fried onion Paste (see notes), Ginger & Garlic Paste, stir them well for 5 mins.
  • STEP 4.Then put some salt, sugar, red chili powder, turmeric powder and mix them well.
  • STEP 5.Now add the marinated chicken along with the extra marinated mixture into the pan and cook for 5 mins.
  • STEP 6.Reduce the flame to low-medium and let the chicken be slow cooked for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned.
  • STEP 7.Once the chicken is cooked, add ¼ Teaspoon Garam Masala powder,1/4 Teaspoon Nutmeg & Mess powder,1 Teaspoon Kewra Water,1/4 Teaspoon Rose Water, and at last 2-3 drops of Mitha Attar.
  • STEP 8.Now your yummy and spicy “Chicken Chaap” is ready, serve it with Biriyani/Pulao/Naan or you can also serve it with plain white rice.
Nutrition
value
1446
calories per serving
75 g Fat56 g Protein17 g Carbs9 g FiberOther

Current Totals

  • Fat
    75g
  • Protein
    56g
  • Carbs
    17g
  • Fiber
    9g

MacroNutrients

  • Carbs
    17g
  • Protein
    56g
  • Fiber
    9g

Fats

  • Fat
    75g

Vitamins & Minerals

  • Calcium
    240mg
  • Iron
    7mg
  • Vitamin A
    260mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    7mg
  • Copper
    1mcg
  • Magnesium
    194mg
  • Manganese
    2mg
  • Phosphorus
    724mg
  • Selenium
    57mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By jayeeta karmakar