It is a continuation of my previous post on Kolkata Style Mutton Biryani with Bengali Chicken Chaap or Chanp Recipe: Kolkata Style from Arsalan. I believe any biryani is incomplete without Chicken Chaap/Chanp. Some people like Rezala but I prefer rezala with Rumali ruti. So when bisyani was on my table chaap had to be there at any cost along with raita and salad.
Bengali Chicken Chaap Recipe:
- Chicken: 500g (preferably leg pieces)
- Hung curd: ½ cup
- Grated ginger: 1 tsp
- Crushed garlic: 1½ tsp
- Mace powder: 1 tsp
- Black pepper powder: 1tsp
- Red chili powder: 1 tbsp
- Saffron strand: 8-10, rubbed and dissolved in 2-3 tbsp of warm milk
- Lime juice: 1-2 tsp
- Poppy seed: ¼ cup
- Salt to taste
- Sugar: 1 tsp
- Oil: ¼ cup
- Wash and clean the chicken pieces and pat it dry with kitchen cloth.
- Soak poppy seed in ⅕ cup warm water for 30 mins and make a fine paste of it.
- In a mixing bowl beat the curd along with rest ingredients except meat, oil, poppy seed paste & sugar and make a smooth paste.
- Rub the chicken pieces well in curd mixture and allow it to rest for at least 1 hour or 4 hrs – 6 hrs in refrigerator.
- Take a non-stick wok and heat oil in it on medium flame.
- Now shake off all marinade and add chicken pieces into the hot oil. Fry them on medium heat.
- Add sugar along with the marinade and give it a good stir and continue cooking uncovered until oil floats on top.
- Add poppy seed paste along with the saffron infused milk and mix well.
- Continue cooking until chicken is done and oil separates. If your gravy has dried up before chicken is cooked, sprinkle some warm water in between.
- Serve hot with any Biryani and salad or with any kind of Paratha.