Non-Veg: Chicken Chaap

Ingredients and Quantity (or Amount)

1. Chicken (4 pieces leg and thigh)

2. Chara magos (4 tablespoons)

3. Poppy seed (4 tablespoons)

4. Yogurt (1/2 cup)

5. Cashew nut (2 tablespoons)

6. Onion (1/2 of a medium sized one)

7. Ginger (2 tablespoons)

8. Garlic (2 tablespoons)

9. Green chili (4 pieces)

10. Keora water (4 drops)

11. Rose water (4 drops)

12. Ator (2 drops)

13. Oil (1/2 cup)

14. Kashmiri Chili powder (2 tablespoons)

15. Small cardamom (2 pieces)

16. Big cardamom (1 piece)

17. Cinnamon (1 stick)

18. Garam masala (1 tablespoon)

19. Nutmeg (1 tablespoon)

20. Cloves (4 pieces)

21. Bay leaf (1 piece)

22. Chickpea flour (besan) (2 tablespoons)

23. Saffron (1 pinch)

24. Milk (4 tablespoons)

Method

Make a paste of chara magos, cashew nuts, poppy seeds and yogurt and set aside.

Make a paste of onion, ginger, garlic and chili pepper and set aside in a separate bowl. 

Dry fry mixture of ground cinnamon, small cardamom, big cardamom, nutmeg, cloves and bay leaf. 

Add milk in a cup and dip the pinch of saffron in it. 

Marinade the chicken with the chara magos, cashew nut, poppy seed and yogurt paste. Add the onion, ginger, garlic and chili paste to the chicken. Add Kashmiri chili powder and dry garam masala. Add the chickpea flour or besan to this and mix thoroughly. 

Heat the pan on medium flame and add oi. When the oil is hot, add the chicken and fry each side for about 6 minutes. Keep turning until oil gets separated from the spices. Add the saffron and milk. Cook in low heat until chicken is tender. Turn off the heat. 

Serve with paratha.  

© 2020 Sati Mukherjee. All Rights Reserved