Kolkata Style Chicken Chaap | Authentic Mughlai Style at Home | Step by Step Recipe

Описание: Craving a rich, royal Mughlai chicken dish? 🤤
Today on Desi & Delish, I’m sharing my Kolkata-style Chicken Chaap recipe which is tender, juicy, mildly sweet, and deeply flavourful.

So, what makes this Chicken Chaap special?

The Masala Paste (Foundation of the Flavour):
• Poppy Seeds (Posto) – 2 tbsp
• Melon Seeds (Charmagaz) – 1.5 tbsp
• Cashew Nuts – 8–10
• Onions -2
• Cardamoms- 3 (2 green and half a piece of black cardamom)
• Nutmeg- 1/4th piece.

Dry roast the poppy seeds and cashews. Blend all the ingredients into a fine, smooth paste.

🍗 The Marinade (Key to Soft, Juicy Chicken)
For 2 servings, use:
• Chicken – 500 g
(2 large leg quarters with deep cuts/scores are ideal, or large curry-cut pieces)
• Prepared nut paste
• Yogurt – 100 g
(Hung curd or Greek yogurt is recommended to prevent a watery gravy)
• Salt – to taste
• Sugar – as per taste (balances the acidity of yogurt and onion)
• Kashmiri red chilli powder – 1 tbsp (for colour, not heat)
• Turmeric powder – 1 tsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Black pepper powder – ½ tsp
• Biryani masala or garam masala – ½ tsp

Main Flavour Boosters
• Ginger-garlic paste – 2 tbsp
• Green chilli paste – 1 tsp (adjust to taste)

Aromatics (Crucial for Authentic Mughlai Taste)
• Rose water – ½ tsp
• Kewra water – ½ tsp
• Meetha attar – 1–2 drops only
• Saffron strands soaked in 2 tbsp warm milk (optional but highly recommended) - not used in the video.

Marinate & refrigerate for half an hour allowing every spice and paste to penetrate deeply, resulting in exceptionally tender meat.

🍳 Cooking Process
1. Prepare the secret nut paste by soaking poppy seeds, melon seeds, and cashews in warm water for 30 minutes/ dry roasting in a pan and grinding them into a smooth paste.
2. In a bowl, combine chicken with the blended paste, beaten curd, ginger-garlic paste, green chilli paste, spices, salt, and sugar. Add rose water, kewra water, meetha attar, and saffron milk. Mix well and marinate for at least half an hour or overnight for best results.
3. Heat ghee or oil in a heavy-bottom kadhai/ pan and add the marinated chicken. Cook on low heat, stirring gently, until the chicken releases oil and turns tender.
4. Cover and slow-cook until the gravy is rich, thick, and aromatic.
5. Finish with a final rest, then serve hot with naan, paratha, or roomali roti.

⏱️ Cooking Time & Duration
• Preparation time: 15–20 minutes
• Marination time: Minimum: 1/2 hr
Best results: Overnight (8–12 hours)
• Cooking time: 40–50 minutes on medium-low heat.

Serve this royal Chicken Chaap with roomali roti, naan, paratha for a complete Mughlai feast. It’s perfect for special occasions, or whenever you want something truly indulgent.

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