Tuesday, 23 September 2014

Chciken Chaap

                                   Chicken Chaap one of the traditional and delicious recipes in Indian cuisine. It is a real delight for chicken lovers as this not only looks rich but tastes even better. Interestingly this dish is one of the most demanding recipes at dinner and lunch in hotels and restaurants along with paratha, chapatti, naan, rumali roti. It is also use as a side dish with fried rice, pulao and even biryani. For Bengalis this recipe is must in get togethers and festivals. I am sharing this one as a part of the most demanding recipes for the ongoing KFB Event “Durga Puja Bhuri Bhoj”. Prepare it on Navami as it is surprisingly easy to cook and great in taste.

·        Chicken with bone – 800 grams
(Take about 1 kg of whole chicken then cut them into 4 – 5 pieces)
·        Yogurt – 1 cup.
·        Cashew nuts paste – ¼ cup.
·        Melon seed (charmagaz) paste – 1 ½ tbsp.
·        Fried onion paste – 2 nos.(medium)
·        (Fried onion in ghee, when onion is become light brown paste it.)
·        Salt – to taste.
·        Sugar – 1 tsp.
·        Green Chili Pate – 3 nos.
·        Kashmiri red chili powder – 2 tsp.
·        Prepared masala – 1 tsp.
(Dry roast 4 green cardamoms , 4 cloves, ½” cinnamon stick, ¼ piece nutmeg, ½ piece mace, 3 – 4 no white pepper and paste with little bit water)
·        White oil – 2 tbsp.
·        Ghee – 1 tsp.

·        Make a smooth paste with yogurt, cashew nuts and melon seed.

·        Make another paste of fried onion, garlic, ginger and masala paste.

·        Clean chicken piece .In a mixing bowl put chicken pieces and add yogurt mixture paste, next add fried onion – garlic – ginger – masala paste.

·        Finally mix all the rest ingredients except sugar into chicken and Mix well.

·        Marinate for at least 2 -3 hours.

·        Heat a deep bottom pan and put white oil, when it becomes hot take out only chicken pieces from the marination and keep it for later use.

·        Fry the chicken pieces when it changes colour to white pour the rest marination gravy and mix well.
·        Now add sugar and further mix well.
·        Covering it and cook for 10 minutes in low flame.
·        When the oil is coming on the top the gravy and the gravy gets thicker put 1 cup hot water and cook further for 15 minutes with low flame.
·        Remove from heat and it is ready to serve with any Indian bread.

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