Chicken Chaap — Bengali Style

This is  a recipe well famous in Kolkata and  loved by Satyajit Ray ( Legendry film maker and — an eminent nobel laureate —  and I know some Bengalis personally ( including me) who can die for this one —-

It is a traditional rich Mughlai recipe  —

It is best served with Biryani  , but it can also had with  tandoori roti or naan—

If you ever visit Kolkata — do try this dish in restaurant’s  —- Nizam , Shiraj , Sabir , Aminia  and currently Arsalan ( new one)   where you will get authentic Chicken Chaap —

This dish is actually pretty easy to make —

Main Ingredients:

  • 4 big leg pieces
  • 2 medium-sized onion paste
  • 5 tsp of ginger garlic paste
  • 4 tsp of khus khus paste
  • 4 tsp of cashew paste
  • Half bowl of curd
  • 4 tsp of khoya kheer
  • 2 tsp of garam masala ( cloves, cardamom,cinnamon, black pepper, bay leaf, javitri, nutmeg)
  • 2 tsp of rose water
  • 1 tsp of kewra water
  • 1/2 tsp of metha attar ( optional)
  • 3 tsp of red chilli powder
  • Salt to taste
  • 1 tsp of sugar
  • Generous amount of Ghee or clarified butter



Clean and make  deep gashes  on the leg pieces.

Marinate the chicken overnight or at least  4 to 5 hours with all the above masala except ghee .

More the marination — more it will taste better — overnight is recommended for the flavor to seep into the chicken—

Heat ghee on a deep bottom pan ,  shake off the extra marinade from  the chicken pieces  and fry them — 4 o 5 minutes on  both the sides  or until it turns light brown in colour — Take it out from the pan and  keep it aside —

Then add required amount of ghee again onto the pan — slight warning ( this dish requires a generous amount of oil in it )—

Temper the ghee with bay leaf and whole garam masala , add in 2 tsp of sugar and leave it until it gets caramalized — add all the remaining  marinade paste , salt .

Saute for 10 minutes and then gently add in the chicken pieces  — cover and cook on a low heat for at least an hour till oil oozes out — Generally it will release water and gets cooked on its own juices —

Once the chicken is cooked and thin layer of oil has surfaced, taste the gravy and adjust the seasoning —

Add meetha attar and kewra water  at this point of time and serve hot with steaming chicken biryani —-



10 Comments Add yours

  1. mistimaan says:

    Just awesome….One piece for me also 🙂

    Liked by 1 person

  2. You’re welcome !

    Liked by 1 person

  3. I love the way it looks and I can imagine the taste.
    Good One


  4. InspiresN says:

    very nice share!


  5. flavours2017 says:

    Thank you so much 😊


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