Bengali Chicken Chaap : Kolkata Arsalan Style
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Bengali, Indian
Serves: 4 servings
  • 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
  1. Wash and clean the chicken pieces and pat it dry with kitchen cloth.
  2. Soak poppy seed in ⅕ cup warm water for 30 mins and make a fine paste of it.
  3. In a mixing bowl beat the curd along with rest ingredients except meat, oil, poppy seed paste & sugar and make a smooth paste.
  4. 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.
  5. Take a non-stick wok and heat oil in it on medium flame.
  6. Now shake off all marinade and add chicken pieces into the hot oil. Fry them on medium heat.
  7. Add sugar along with the marinade and give it a good stir and continue cooking uncovered until oil floats on top.
  8. Add poppy seed paste along with the saffron infused milk and mix well.
  9. 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.
  10. Serve hot with any Biryani and salad or with any kind of Paratha.
Recipe by Scratching Canvas at