Chicken Chaap

 

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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.

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Recipe
Chicken- around 1 kg

Cardamom- 4

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)

Method

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…

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