Introduction To Chicken Chaap Bengali Recipe In 2024
Chicken Chaap is a beloved Bengali dish that has its roots deep in the rich culinary traditions of Kolkata. This dish is a perfect example of the Mughlai influence on Bengali cuisine, combining aromatic spices and a rich, creamy texture to create a mouthwatering experience. Chicken Chaap is often served alongside Biryani or Rumali Roti, making it a star at any festive meal or family gathering. The dish is known for its long marination process, which allows the chicken to absorb the spices fully, resulting in tender, flavorful meat that is cooked to perfection.
Table of Contents
Ingredients for Chicken Chaap
Before diving into the cooking process, let’s gather all the ingredients you’ll need to prepare this delicious Bengali dish.
For the Marinade:
- 4 pieces of chicken leg quarters (drumsticks with thighs)
- 1/2 cup yogurt (curd)
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon onion paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon saffron soaked in warm milk
- Salt to taste
For the Chaap Gravy:
- 1/4 cup poppy seeds (khus khus)
- 1/4 cup cashew nuts
- 1/4 cup grated coconut
- 1/2 cup fried onion paste
- 1/2 cup ghee (clarified butter)
- 4 tablespoons white oil (sunflower or vegetable oil)
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 teaspoon cumin seeds
- 1/2 teaspoon sugar
- 1/2 cup warm water
- Fresh coriander leaves for garnish
Step-by-Step Preparation of Chicken Chaap
Step 1: Marinate the Chicken
- Clean the Chicken: Wash the chicken leg quarters thoroughly under running water. Pat them dry with a kitchen towel.
- Prepare the Marinade: In a large mixing bowl, combine the yogurt, ginger paste, garlic paste, onion paste, turmeric powder, red chili powder, garam masala powder, saffron milk, and salt. Mix everything well to form a smooth marinade.
- Marinate the Chicken: Coat the chicken pieces evenly with the marinade. Make sure the marinade covers every part of the chicken. Cover the bowl with cling wrap and refrigerate for at least 4 hours, preferably overnight. This allows the chicken to absorb all the flavors and become tender.
Step 2: Prepare the Chaap Gravy
- Soak and Grind: Soak the poppy seeds and cashew nuts in warm water for 30 minutes. Drain the water and grind them together with grated coconut to form a smooth paste. Set aside.
- Fry the Spices: In a heavy-bottomed pan, heat the ghee and white oil over medium heat. Add the bay leaves, cinnamon stick, green cardamom pods, cloves, and cumin seeds. Sauté until the spices release their aroma.
- Add Onion Paste: Add the fried onion paste to the pan and sauté for a few minutes until the oil separates from the onion.
- Incorporate the Nut Paste: Add the poppy seed, cashew nut, and coconut paste to the pan. Stir well and cook for another 5-6 minutes. You will notice the gravy thickening and releasing oil on the sides.
- Season the Gravy: Add sugar and salt to taste. Mix well and continue to cook on low heat. The sugar helps to balance the spices and enhances the overall flavor of the dish.
Step 3: Cook the Marinated Chicken
- Add Chicken to the Gravy: Take the marinated chicken out of the refrigerator and allow it to come to room temperature. Add the chicken pieces to the pan, ensuring they are well-coated with the gravy.
- Cook Slowly: Cover the pan with a lid and let the chicken cook on low heat. This slow cooking process helps the chicken absorb the rich flavors of the gravy. Stir occasionally to prevent the gravy from sticking to the bottom of the pan.
- Add Water: After 15-20 minutes of cooking, add warm water to the pan. Stir gently to mix. Continue to cook until the chicken is fully cooked and tender. The oil will start floating on the surface of the gravy, indicating that the dish is ready.
- Garnish and Serve: Garnish the Chicken Chaap with freshly chopped coriander leaves. Serve hot with Biryani, Rumali Roti, or Paratha.
Nutrient Table for Chicken Chaap
Understanding the nutritional value of your food is essential for maintaining a balanced diet. Below is a nutrient table for a standard serving of Chicken Chaap.
| Nutrient | Amount per Serving (200g) |
|---|---|
| Calories | 520 kcal |
| Protein | 25g |
| Total Fat | 35g |
| Saturated Fat | 14g |
| Cholesterol | 120mg |
| Carbohydrates | 18g |
| Dietary Fiber | 4g |
| Sugars | 3g |
| Sodium | 650mg |
| Potassium | 380mg |
| Calcium | 70mg |
| Iron | 2.5mg |
| Vitamin C | 4mg |
| Vitamin A | 500IU |
FAQs
What is Chicken Chaap made of?
Chicken Chaap is made of marinated chicken leg quarters cooked in a rich, creamy gravy. The marinade typically includes yogurt, ginger-garlic paste, and aromatic spices, while the gravy is made from a blend of poppy seeds, cashew nuts, and coconut, giving it a luxurious texture and deep flavor.
What is Tawa Chaap made of?
Tawa Chaap is made of soya chaap, which is a meat substitute made from soya flour and wheat gluten. The soya chaap is marinated in a mix of yogurt, spices, and herbs, then grilled on a tawa (a flat griddle) until it is crispy and flavorful.
Conclusion
Chicken Chaap is not just a dish; it’s an experience that brings the rich flavors of Bengali cuisine to your table. The creamy, spicy gravy combined with tender chicken makes it a perfect dish for special occasions or a luxurious weekend meal. While it is a rich and calorie-dense dish, enjoying it in moderation can be part of a balanced diet.
Enjoy your culinary journey into the heart of Bengali cuisine, and don’t forget to savor every bite of this delicious Chicken Chaap!