Side Dish
Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs Step By Step
If you enjoy Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs Step By Step cuisine, this Side Dish recipe is worth trying at home....
⏱️
30 Min Prep
🔥
70 Min Cook
🍽️
2 Servings
🥗
Non Vegeterian
Ingredients
- 2 Chicken legs
- 1 cup Hung Curd (Greek Yogurt)
- 1 Dry Red Chilli
- 2 Bay leaves (tej patta)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Onion - ground to paste
- 2 inch Ginger - grated or paste
- 5 cloves Garlic - minced
- 2 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1-1/2 tablespoon Cashew nuts - ground to paste
- 3 tablespoons Poppy seeds - soaked in warm water for 20 minutes
- Kewra Water - a few drops
- Ghee - or butter as required for cooking
- Salt - to taste
- 1 pinch Sugar
Instructions
1
To begin making Kolkata Chicken Chaap procedure , first soak poppy seeds into toasty aqua for 20 mins.Meanwhile prepare the crisp Garam masala quickly.
2
You may also use the stored garam masala but the freshly made garam masala is more flavourful.sanitize the chicken, wash well, pat them parched and with a fork, prick all over the chicken till the bone in several places.In a blender, take the soaked poppy seeds and cashewnut together to make a even paste, by adding a little aqua.
3
Take it out in a container.
4
With the help of a little aqua, grind coarsely cut up onions, ginger and garlic cloves in a fine paste.In a big mixing container, mix in curd, ground bulb greens-ginger-garlic paste, red chilli ground mix, garam masala ground mix, a little seasoning and a pinch of granulated sugar and beat with a hand beat or a fork till evenly combined.transfer this marinade all over the chicken, combine well.
5
mix in a spoonful of ghee on it and coat the chicken, this will keep the chicken soft and damp after being cooked.
6
put a lid on and put the chicken in refrigerator for a minimum of 5 hours.
7
You can infuse chicken overnight to get best results when the procedure is done.Once done, take the marinated chicken out from the refrigerator and let them thaw to almost room temperature before crafting.In a wide kadai or handi mix in about 2 tablespoons of ghee on medium scalding up.
8
Once the ghee is scalding, temper with bay leaf, whole red chili and cinnamon stick and agitate for a little while.After the aroma of cinnamon rises, shake off the marinade from the chicken legs and put them in scalding ghee.
9
Turn the scalding up to medium and slow prepare for about 15- 20 mins flipping the legs from time to time.Once the leg is almost cooked, mix in the remaining marinade and prepare for about 10 more mins for all the raw smell of bulb greens ginger garlic to disappear.Now mix in cashew and poppy seed paste.
10
prepare for another 20-30 mins and till the spices are dried and the dish comes together and smells divine.
11
mix in 1 or 2 drops of kewra aqua, agitate and switch off.offer Kolkata Chicken Chaap procedure (Slow Cooked Marinated Chicken Legs) with Mutton Biryani procedure and Tomato bulb greens Cucumber Raita procedure for a complete meal.
Recipe Information
Cuisine
Bengali Recipes
Bengali Recipes
Course
Side Dish
Side Dish
Diet
Non Vegeterian
Non Vegeterian
Total Time
100 mins
100 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
70 minsTotal Time
100 minsMaster Chef
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