Chicken
Chicken chaap
"Chicken Chaap is a rich, slow-cooked chicken dish marinated in aromatic spices and yogurt, then simmered to tender perfection. A classic favorite, bursting with flavor and perfect for any occasion."
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Marinate chicken legs with ginger-garlic paste, yogurt, turmeric, red chili powder, garam masala, ground coriander, and salt. Allow to marinate for at least 2 hours, preferably overnight for best results.
In a heavy-bottomed pan, heat ghee and oil.
Add whole spices (bay leaf, cinnamon, cardamom, cloves) and sauté until aromatic.
Add finely sliced onions and cook until golden brown.
Stir in a paste of cashew nuts and poppy seeds, cooking until the oil separates.
Add the marinated chicken and cook on high heat to seal in the flavors.
Reduce heat, cover, and let the chicken cook slowly, stirring occasionally.
Once the chicken is tender and the gravy thickens, finish with a touch of kewra water and a sprinkle of garam masala.
Garnish with fried onions and fresh coriander. Serve hot with paratha or biryani rice.
Ingredients
1/4 tsp saffron strands, or a few drops of orange food colouring
10 tbsp of sunflower oil, or other neutral oil
5 onions, finely sliced into half moons
2 1/2 pints of thick yoghurt, Turkish or Greek
2 tbsp of garlic, chopped
2 tbsp of fresh ginger, chopped
6 chicken thighs, bone-in and skinless
1 tbsp of ground coriander
2 tsp mild chilli powder, preferably Kashmiri
4 tsp salt
4 tsp sugar
2 tsp flaked almonds, to garnish