Friday, October 12, 2012

Chicken Chaap

During my college days we used to carry very less amount of moneys with us. But some time any way we would manage to hang out in a small restaurant, as I said before we also didn’t have money to pay any big restaurant bill. But the good thing was that the taste of the dishes on that small place I never forget. They are not too rich not too spicy and a place where we can sit for long time, no one told us to leave. That’s the specialty of that place. How can I forget about the special chicken recipe which we used to have with “Naan” which is called “Chicken Chap”. Whenever I prepare this one at home I just cherish my memories.

Preparation time: 20 mint.

Cooking time: 45 mints.

Serve for 4 people.


1.Chicken :1 kg. (cut into big pieces).
2.One large onion sliced( fried and grinded).
3.Two table spoon of poppy seeds, alond & Cashew nuts paste.
4.Two tea spoon of ginger and garlic paste
5.Two tea spoon curd.
6.Turmeric Powder, Red Chili Powder, Kashmiri Chili Powder, Cumin Powder (Half tea spoon of
each item).
7.Two clove, Two cardamom, One cinnamon stick, Two dry red chili, Few black pepper,
Half Nutmeg, Few javitri, Few coriander seeds. (Dry roasts all of them and grinds it).
8.Two drops of Keora water and Two drops of Mitha Ator.
9.Salt & Sugar as per taste.
10.Sunflower oil and Ghee (Use equal both of them).


Dry the chicken pieces with pepper towel.

In a bowl add the fried onion paste, curd, ginger garlic paste, salt, sugar, all the spice powder, poppy seeds almond and cashew nuts paste.

Mix them well, now put the chicken pieces into that bowl and marinate for 4 to 5 hr. (I prefer to marinate overnight).

Now put oil and ghee (1:1) in a heavy bottomed vessel and fry separately all the chicken pieces, then add the left over marinated ingredients and cook with a lid for 10 mints.

Remove the lid and add the all dry roasted masala powder and mix well, and cook it for another 12 to 15 mints in very low flame.

Before switch off the gas add the Keora water and Mitha ator.

The flavor and essence is the key factor of that preparation. Serve hot with Polao or Naan.



1 comment:

  1. I came across your blog while looking for some Indian food recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)