Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs

Name: Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 2
Cuisine: Bengali Recipes
Ingredients: 2 null Chicken legs; 1 cup Hung Curd (Greek Yogurt); 1 null Dry Red Chilli; 2 null Bay leaves (tej patta); 1 inch Cinnamon Stick (Dalchini); 1 null Onion ground to paste; 2 inch Ginger grated or paste; 5 cloves Garlic minced; 2 teaspoon Red Chilli powder; 1 teaspoon Turmeric powder (Haldi); 1 teaspoon Garam masala powder; 1-1/2 tablespoon Cashew nuts ground to paste; 3 tablespoons Poppy seeds soaked in warm water for 20 minutes; null Kewra Water a few drops; null Ghee or butter as required for cooking; null Salt to taste; 1 pinch Sugar

Usashi Mandal

September 4, 2022

31912 Ratings

Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs

Time:Prep: 30 M|Cook: 1h 10m|Total: 1h 40min

Makes:2 Servings

Meal:Side Dish

Cuisine:Bengali Recipes

Kolkata Chicken Chaap Recipe is a lip-smacking recipe of slow cooked marinated chicken legs with bone. Chicken chaap is an adopted Nawabi dish which is renowned in Calcutta/Kolkata due to historical reign of Bengal Nawabs. There are many restaurants in Kolkata with their own famous recipe for a chicken chaap, and here is my version of this favourite dish. Biryani is locally served with a Royal Chicken chaap for sides, without which the biryani is believed to be incomplete.

This is a spicy, flavourful and rich dish that can also be served with roomali roti, pulao or naan. Usually, the chicken legs are marinated overnight and then slow cooked in considerable butter/ghee.

Serve Kolkata Chicken Chaap Recipe (Slow Cooked Marinated Chicken Legs) with Mutton Biryani Recipe and Tomato Onion Cucumber Raita Recipe for a complete meal.

If you like this recipe, try more recipes like

This is a spicy, flavourful and rich dish that can also be served with roomali roti, pulao or naan. Usually, the chicken legs are marinated overnight and then slow cooked in considerable butter/ghee.

Serve Kolkata Chicken Chaap Recipe (Slow Cooked Marinated Chicken Legs) with Mutton Biryani Recipe and Tomato Onion Cucumber Raita Recipe for a complete meal.

If you like this recipe, try more recipes like

Ingredients

2 Chicken legs

1 Hung Curd (Greek Yogurt)

1 Dry Red Chilli

2 Bay leaves (tej patta)

1 Cinnamon Stick (Dalchini)

1 Onion, ground to paste

2 Ginger, grated or paste

5 Garlic, minced

2 Red Chilli powder

1 Turmeric powder (Haldi)

1 Garam masala powder

1-1/2 Cashew nuts, ground to paste

3 Poppy seeds, soaked in warm water for 20 minutes

Kewra Water, a few drops

Ghee, or butter as required for cooking

Salt, to taste

1 Sugar

Instructions for Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs

To begin making Kolkata Chicken Chaap Recipe , first soak poppy seeds into warm water for 20 minutes.

Meanwhile prepare the fresh Garam masala quickly. You may also use the stored garam masala but the freshly made garam masala is more flavourful.

Clean the chicken, wash well, pat them dry and with a fork, prick all over the chicken till the bone in several places.

In a blender, take the soaked poppy seeds and cashewnut together to make a smooth paste, by adding a little water. Take it out in a bowl. With the help of a little water, grind coarsely chopped onions, ginger and garlic cloves in a fine paste.

In a big mixing bowl, add curd, ground onion-ginger-garlic paste, red chilli powder, garam masala powder, a little salt and a pinch of sugar and whisk with a hand whisk or a fork till evenly combined.

Pour this marinade all over the chicken, mix well. Add a spoonful of ghee on it and coat the chicken, this will keep the chicken soft and juicy after being cooked. Cover and put the chicken in refrigerator for a minimum of 5 hours. You can marinate chicken overnight to get best results when the recipe is done.

Once done, take the marinated chicken out from the refrigerator and let them thaw to almost room temperature before cooking.

In a wide kadai or handi add about 2 tablespoons of ghee on medium heat. Once the ghee is hot, temper with bay leaf, whole red chili and cinnamon stick and stir for a little while.

After the aroma of cinnamon rises, shake off the marinade from the chicken legs and put them in hot ghee. Turn the heat to medium and slow cook for about 15- 20 minutes flipping the legs from time to time.

Once the leg is almost cooked, add the remaining marinade and cook for about 10 more minutes for all the raw smell of onion ginger garlic to disappear.

Now add cashew and poppy seed paste. Cook for another 20-30 minutes and till the spices are dried and the dish comes together and smells divine. Add 1 or 2 drops of kewra water, stir and switch off.

Serve Kolkata Chicken Chaap Recipe (Slow Cooked Marinated Chicken Legs) with Mutton Biryani Recipe and Tomato Onion Cucumber Raita Recipe for a complete meal.