This is a special mix of succulent and damp chicken pieces and rich and thick gravy

Chicken Chaap is a Classic Delight for Indian food sweethearts. This is a special mix of succulent and damp chicken pieces and rich and thick gravy.It is a fiery, flavourful and rich dish that can likewise be presented with roomali roti, pulao or naan.Today I’m sharing the bengali style chicken chaap recipy.


Chicken legs: 4 Pieces

For Marination:

Hung Curd: 1cup

Onion Paste: 5 Tbsp

Ginger garlic glue: 2Tbsp

Mellon seed glue: 1 Tbsp

Cashew nuts glue: 2tbsp

Red Chili Powder: 1.5 Tsp

Garam Masala Powder: 1 Tsp

Turmeric Powder: 1 Tsp

Sugar: 1 Tsp

Salt: to taste


Cinnamon Stick: 1″

Clove: 5-7

Mace: hardly any strings

Green Cardamom: 3

Dark Cardamom: 1


✔Add everything referenced For the marination in a blending bowl and make a smooth past, keep aside.

✔Now in an enormous bowl add the chicken and add the marination glue and blend well and marinate for 3-4 hours or you can marinate the chicken short-term and cook the following day.

✔Heat ghee in a kadai/profound griddle

Temper with Cinnamon Stick ,Clove, Green, Cardamom, Black Cardamom and add the marinated chicken alongside the marination, blend well, cover and cook over low warmth until the chicken is completely cooked. Change salt, continue to mix in the middle. I don’t utilize water yet on the off chance that you feel that the sauce is evaporating an excessive amount of you can add some high temp water in the middle of the cooking.

✔Serve hot with Parota, Rumali Roti, Biryani or Pulao.






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