Authentic Chicken Chaap Recipe

Chicken Chaap is a popular lip-smacking Mughlai dish without which the biryani is believed to be incomplete.  But You can  serve this  flavorful dish with roomali roti, pulao or naan also. This  spicy, flavorful and rich dish of  chicken legs are prepared by  marinating overnight and then  cooked slowly in considerable butter/ghee. Here's a unique Chicken Chaap recipe for you.

Ingredients of Chicken Chaap Recipe:

For Marination:

• 1 kg chicken legs and thighs, skinless
• 1 cup yogurt (curd)
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground cardamom
• Salt to taste
• 2 tablespoons mustard oil (or any cooking oil)

For Cooking:

• 3-4 tablespoons ghee or clarified butter
• 2 large onions, finely sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon nutmeg powder
• 1/2 teaspoon mace powder
• 1/2 teaspoon kewra water (screw pine essence)
• 1/2 cup heavy cream
• Salt to taste
• Sugar to taste
• Chopped fresh cilantro (coriander leaves) for garnishing
• Slivered almonds and fried onions for garnishing

Instructions of cooking Chicken Chaap :

1. Marination:

• In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, ground cardamom, salt, and mustard oil to create a smooth marinade.
• Make a few deep cuts in the chicken pieces to help the marinade penetrate better.
• Coat the chicken pieces with the marinade, cover, and refrigerate for at least 4-6 hours or overnight.

2. Cooking the Chicken:

• Preheat the oven to 350°F (175°C).
• Place the marinated chicken pieces on a baking tray and bake for about 20-25 minutes until they are partially cooked. This step makes your chicken pieces more tender and flavorful. 

3. Cooking the Gravy:

• Heat ghee in a heavy-bottomed pan over medium heat.
• Add the finely sliced onions when ghee melts completely  and sauté until color of onions  turn golden brown.
• When onions become golden brown, add ginger paste and garlic paste and  Cook for a couple of minutes until the raw smell of ginger and garlic disappears.

4. Spices and Cooking:

• Now add cumin powder, coriander powder, nutmeg powder, and mace powder. Mix all the masalas well and cook for a minute or two to  and you can smell that the spices are releasing their flavors.

5. Simmering the Gravy:

• Lower the heat and gently place the partially cooked chicken pieces into the pan.
• Add kewra water and heavy cream. Mix everything together.
• Cover the pan and let the chicken cook in the gravy for about 15-20 minutes on low heat. Stir occasionally to prevent sticking.

6. Garnish and Serve:

• Once the chicken is fully cooked and tender, adjust the salt and add a pinch of sugar to balance the flavors.
• Garnish with chopped fresh cilantro, slivered almonds, and fried onions.
• Chicken Chaap is traditionally served with biryani, pulao, or naan.

You can also enjoy the indulgent flavors of Chicken Chaap with your favorite rice or bread dish.

 Recipe Card

Cuisine: North Indian,  Prep Time: 30 minutes,  Cook Time: 40 minutes, Resting Time: 2  hours, Total Time: 3 hours  10 minutes, Course: Side Dish, Servings: 5 Peoples