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Chicken Chaap

Ingredients

  • 2 whole legs of chicken
  • 2 large onions Chopped
  • 2 tbsp ginger garlic paste
  • 1 to mato grated
  • 1 tbsp poppy seeds and 1 tbsp almonds ground to a paste
  • 1/2 cup curd
  • ΒΌ cup milk
  • 1/4 cup roasted gram flour
  • 1 tsp red chilli powder
  • 2 green chilies chopped
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 1/4 tsp Kewra essence
  • 1 tsp rose water
  • 1 tbsp Ghee
  • 1 tbsp mustard oil
  • 1 tsp Caraway seeds
  • 1 Bay Leaf
  • 4 cloves
  • 2 pods cardamoms
  • 6 pepper corns
  • 1 tbsp coriander chopped

Instructions

  1. Heat ghee and oil in a pan and add caraway seeds, pepper corns, Bay Leaf, cloves and cardamom.
  2. Once they splutter add onion and 1/2 tsp salt and fry till they get brown and soft.
  3. Add the ginger garlic paste and saute till the raw aroma goes away.
  4. Add chilies, red chili powder, turmeric, coriander powder and 1/2 tsp salt and saute for 2 mins.
  5. Add 1/4 cup water and cook the spices for 2 to 3 mins.
  6. Add tomatoes and cook till it gets soft and mushy.
  7. Add chicken and saute in the masala for 5 mins.
  8. Add in poppy almond paste, gram flour, milk and yogurt and mix well.
  9. Fry the gravy till the oil starts to leave sides, for around 5 mins and then add garam masala and stir well.
  10. Add 1/2 cup of water, cover the pan and let it cook for 10 mins.
  11. Uncover the pan and cook till the chicken is completely done.
  12. Finally, add the rose water and kewda essence and switch off the flame.
  13. Garnish with coriander and serve hot