Chicken chaap. Its simple and very easy to make but taste is finger licking. Chicken chaap or chanp is a mughlai dish cook with lots of ghee.
I made this aromatic and delicious chicken chaap with very little ghee and less spices. And believe me taste is awesome.
Delicious aromatic chicken chaap.
Chicken- around 1 kg
Cinnamon- 1 inch piece
Clove – 4
Mace – 2 strings
Star anise- 1/2 piece
You can dry roast and grind them. But its my quick and easy way so I didn’t roast just ground with a tomato.
Hung curd- 1 cup
Garlic paste- 11/2 tablespoon
Ginger paste – 1 teaspoon
Kashmiri red chilli powder- 2 tablespoon
Red chilli powder as per your spice tolerance
Coriander powder- 1 teaspoon
Poppy seeds- 2 tablespoon
Cashew nuts – 10-12
Salt to taste
Sugar- 1 teaspoon
Oil – 3-4 tablespoon
Ghee or clarified butter -1 tablespoon
Kewra water/Pandanus essence – few drops ( optional)
Soak the poppy seeds and cashews in half cup warm water for 15 minutes and make a paste.
Take a bowl add chicken, curd, salt, sugar, ginger garlic paste, kashmiri red chilli powder, red chilli powder, coriander powder, poppy seeds and cashew paste.
Mix them well. I put them in refrigerator for over night. You may keep it for 4-6 hours.
Heat a pan. Add oil and ghee. Then add the chicken pieces. Saute for some time then add the marinade spices.
Stir well and cook over medium flame. Add tomato spices paste. Stir and cover it.
Check it in few minutes and stir again. Fry until oil leaves the sides of pan and chicken gets tender.
Add kewra water/ pandanus essence ( I didn’t). Mix well.
Your chicken chaap is ready. If you want richer you may use more ghee/clarified butter. Or you can make it with only ghee/clarified butter. Enjoy…