Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs
A non-veg Bengali Recipes recipe with chicken legs, hung curd (greek yogurt), dry red chilli. Ready in 1h 40m, serves 2.
Curated byAnanya Chatterjee🇮🇳
- 1
To begin making Kolkata Chicken Chaap Recipe , first soak poppy seeds into warm water for 20 minutes
chicken legs(2)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops - 2
Meanwhile prepare the fresh Garam masala quickly
garam masala powder(1 teaspoon) - 3
You may also use the stored garam masala but the freshly made garam masala is more flavourful
garam masala powder(1 teaspoon) - 4
Clean the chicken, wash well, pat them dry and with a fork, prick all over the chicken till the bone in several places
chicken legs(2) - 5
In a blender, take the soaked poppy seeds and cashewnut together to make a smooth paste, by adding a little water
onion - ground to paste(1)inch ginger - grated or paste(2)-/2 cashew nuts - ground to paste(1 tablespoon)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops - 6
Take it out in a bowl
- 7
With the help of a little water, grind coarsely chopped onions, ginger and garlic cloves in a fine paste
onion - ground to paste(1)inch ginger - grated or paste(2)cloves garlic - minced(5)-/2 cashew nuts - ground to paste(1 tablespoon)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops - 8
In a big mixing bowl, add curd, ground onion-ginger-garlic paste, red chilli powder, garam masala powder, a little salt and a pinch of sugar and whisk with a hand whisk or a fork till evenly combined
hung curd (greek yogurt)(1 cup)dry red chilli(1)inch cinnamon stick (dalchini)(1)onion - ground to paste(1)inch ginger - grated or paste(2)cloves garlic - minced(5)red chilli powder(2 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)-/2 cashew nuts - ground to paste(1 tablespoon)salt - to tastepinch sugar(1) - 9
Pour this marinade all over the chicken, mix well
chicken legs(2) - 10
Add a spoonful of ghee on it and coat the chicken, this will keep the chicken soft and juicy after being cooked
chicken legs(2)ghee - or butter as required for cooking - 11
Cover and put the chicken in refrigerator for a minimum of 5 hours
chicken legs(2) - 12
You can marinate chicken overnight to get best results when the recipe is done
chicken legs(2) - 13
Once done, take the marinated chicken out from the refrigerator and let them thaw to almost room temperature before cooking
chicken legs(2)ghee - or butter as required for cooking - 14
In a wide kadai or handi add about 2 tablespoons of ghee on medium heat
tablespoons poppy seeds - soaked in warm water for 20 minutes(3)ghee - or butter as required for cooking - 15
Once the ghee is hot, temper with bay leaf, whole red chili and cinnamon stick and stir for a little while
inch cinnamon stick (dalchini)(1)ghee - or butter as required for cooking - 16
After the aroma of cinnamon rises, shake off the marinade from the chicken legs and put them in hot ghee
chicken legs(2)inch cinnamon stick (dalchini)(1)ghee - or butter as required for cooking - 17
Turn the heat to medium and slow cook for about 15- 20 minutes flipping the legs from time to time
chicken legs(2)tablespoons poppy seeds - soaked in warm water for 20 minutes(3) - 18
Once the leg is almost cooked, add the remaining marinade and cook for about 10 more minutes for all the raw smell of onion ginger garlic to disappear
onion - ground to paste(1)inch ginger - grated or paste(2)cloves garlic - minced(5)tablespoons poppy seeds - soaked in warm water for 20 minutes(3) - 19
Now add cashew and poppy seed paste
onion - ground to paste(1)inch ginger - grated or paste(2)-/2 cashew nuts - ground to paste(1 tablespoon)tablespoons poppy seeds - soaked in warm water for 20 minutes(3) - 20
Cook for another 20-30 minutes and till the spices are dried and the dish comes together and smells divine
tablespoons poppy seeds - soaked in warm water for 20 minutes(3) - 21
Add 1 or 2 drops of kewra water, stir and switch off
tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops - 22
Serve Kolkata Chicken Chaap Recipe (Slow Cooked Marinated Chicken Legs) with Mutton Biryani Recipe and Tomato Onion Cucumber Raita Recipe for a complete meal
chicken legs(2)onion - ground to paste(1)
Nutrition Facts
Per serving
Rate this recipe
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Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs
A non-veg Bengali Recipes recipe with chicken legs, hung curd (greek yogurt), dry red chilli. Ready in 1h 40m, serves 2.
Curated byAnanya Chatterjee🇮🇳
Directions
22 steps- 1
To begin making Kolkata Chicken Chaap Recipe , first soak poppy seeds into warm water for 20 minutes
chicken legs(2)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops - 2
Meanwhile prepare the fresh Garam masala quickly
garam masala powder(1 teaspoon) - 3
You may also use the stored garam masala but the freshly made garam masala is more flavourful
garam masala powder(1 teaspoon) - 4
Clean the chicken, wash well, pat them dry and with a fork, prick all over the chicken till the bone in several places
chicken legs(2) - 5
In a blender, take the soaked poppy seeds and cashewnut together to make a smooth paste, by adding a little water
onion - ground to paste(1)inch ginger - grated or paste(2)-/2 cashew nuts - ground to paste(1 tablespoon)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops - 6
Take it out in a bowl
- 7
With the help of a little water, grind coarsely chopped onions, ginger and garlic cloves in a fine paste
onion - ground to paste(1)inch ginger - grated or paste(2)cloves garlic - minced(5)-/2 cashew nuts - ground to paste(1 tablespoon)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops - 8
In a big mixing bowl, add curd, ground onion-ginger-garlic paste, red chilli powder, garam masala powder, a little salt and a pinch of sugar and whisk with a hand whisk or a fork till evenly combined
hung curd (greek yogurt)(1 cup)dry red chilli(1)inch cinnamon stick (dalchini)(1)onion - ground to paste(1)inch ginger - grated or paste(2)cloves garlic - minced(5)red chilli powder(2 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)-/2 cashew nuts - ground to paste(1 tablespoon)salt - to tastepinch sugar(1) - 9
Pour this marinade all over the chicken, mix well
chicken legs(2) - 10
Add a spoonful of ghee on it and coat the chicken, this will keep the chicken soft and juicy after being cooked
chicken legs(2)ghee - or butter as required for cooking - 11
Cover and put the chicken in refrigerator for a minimum of 5 hours
chicken legs(2) - 12
You can marinate chicken overnight to get best results when the recipe is done
chicken legs(2) - 13
Once done, take the marinated chicken out from the refrigerator and let them thaw to almost room temperature before cooking
chicken legs(2)ghee - or butter as required for cooking - 14
In a wide kadai or handi add about 2 tablespoons of ghee on medium heat
tablespoons poppy seeds - soaked in warm water for 20 minutes(3)ghee - or butter as required for cooking - 15
Once the ghee is hot, temper with bay leaf, whole red chili and cinnamon stick and stir for a little while
inch cinnamon stick (dalchini)(1)ghee - or butter as required for cooking - 16
After the aroma of cinnamon rises, shake off the marinade from the chicken legs and put them in hot ghee
chicken legs(2)inch cinnamon stick (dalchini)(1)ghee - or butter as required for cooking - 17
Turn the heat to medium and slow cook for about 15- 20 minutes flipping the legs from time to time
chicken legs(2)tablespoons poppy seeds - soaked in warm water for 20 minutes(3) - 18
Once the leg is almost cooked, add the remaining marinade and cook for about 10 more minutes for all the raw smell of onion ginger garlic to disappear
onion - ground to paste(1)inch ginger - grated or paste(2)cloves garlic - minced(5)tablespoons poppy seeds - soaked in warm water for 20 minutes(3) - 19
Now add cashew and poppy seed paste
onion - ground to paste(1)inch ginger - grated or paste(2)-/2 cashew nuts - ground to paste(1 tablespoon)tablespoons poppy seeds - soaked in warm water for 20 minutes(3) - 20
Cook for another 20-30 minutes and till the spices are dried and the dish comes together and smells divine
tablespoons poppy seeds - soaked in warm water for 20 minutes(3) - 21
Add 1 or 2 drops of kewra water, stir and switch off
tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops - 22
Serve Kolkata Chicken Chaap Recipe (Slow Cooked Marinated Chicken Legs) with Mutton Biryani Recipe and Tomato Onion Cucumber Raita Recipe for a complete meal
chicken legs(2)onion - ground to paste(1)
About this recipe
A non-veg Bengali Recipes recipe with chicken legs, hung curd (greek yogurt), dry red chilli. Ready in 1h 40m, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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