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Calcutta Style Chicken Chaap Recipe
Calcutta Style Chicken Chaap Recipe

Before you jump to Calcutta Style Chicken Chaap Recipe recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

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We hope you got benefit from reading it, now let’s go back to calcutta style chicken chaap recipe recipe. You can have calcutta style chicken chaap recipe using 18 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Calcutta Style Chicken Chaap Recipe:
  1. Use 1 kg Chicken (8 pieces)
  2. Provide For marination
  3. Take 5-6 saffron strands and 2 tablespoons hot water
  4. Use 200 grams curd
  5. You need 2 big size onions, ground to paste
  6. Take 2 tablespoons ginger and garlic paste
  7. Use 2 teaspoons Kashmiri red chilli powder
  8. Use 1 teaspoon freshly homemade garam masala powder
  9. Use 1 tablespoon coriander powder
  10. Prepare 1/4 teaspoon Kewra water
  11. Use 1 tablespoon sattu / roasted gram powder
  12. Get 6-7 cashew nuts and 2 tablespoons poppy seeds, ground to a smooth paste
  13. Use 2 tablespoons refined oil
  14. Use 1/4 teaspoon sugar
  15. Take to taste Salt
  16. You need For cooking
  17. Prepare 6 tablespoons refined oil
  18. Get 1 tablespoon ghee/ clarified butter
Instructions to make Calcutta Style Chicken Chaap Recipe:
  1. Take the chicken legs and make small cuts all over the chicken pieces with a knife. Just like pockets, so that the masala goes inside.
  2. Mix the saffron strands and hot water together and leave it for 10 minutes.
  3. Beat the curd well. Mix all the ingredients written for marination together. Mix well.
  4. Mix chicken and the marination mixture together with your hand. Mix well. Try to fill some masalas inside the cuts or pockets. Cover and keep it in the refrigerator for overnight or at least 7-8 hour.
  5. Heat oil in a flat-bottomed pan. When the oil is hot enough, add the chicken pieces. Saute for a minute in medium to high flame.
  6. Add the masalas over it and saute for another minute. Keep the flame in low. Cover and cook until the chicken is done and he masala separated from the oil. Check in between.
  7. Chicken chaap is ready to serve. Serve hot with piping hot rice/biriyani/naan.

In a mixing bowl beat the curd along with rest ingredients except meat, oil, poppy seed paste & sugar and make a smooth paste. It is a Kolkata restaurant style chicken recipe and a perfect companion with biryani. There are many restaurants in Kolk. Chicken Chaap is most popular Mughlai side dish. Here is perfect step by step recipe of how to make Chicken Chaap at home.

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