Sep 26, 2011

Chicken Chaap

Chicken Chaap is a traditional and a very delicious recipe. Chicken Chaap is a real delight for non-veg lovers as this not only looks rich but tastes even better. Interestingly this dish does not have much of “usual” spices yet is an ideal side dish for paratha, chappati (roti), tandoori naan, rumali roti, pulao and even biriyani. With so much options, try this as a special item on holidays or occasions. And Chicken Chaap Recipe is surprisingly easy to prepare.

Ingredients :

Chicken : 500 gms
Onion Paste : 4, medium size
Ginger Paste : 1 tbsp.
Garlic paste : 1 tbsp.
Tomato puree : 1, medium size
Yogurt : 3-4 tbsp.
Rose water : 1 tsp.
Kawra water : 1 tbsp.
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 11/2 tsp.
Black Pepper Powder : 1 tsp.
Garam Masala Powder : 1 tsp.
Sugar : 1/2 tsp.
Salt to taste
Refine Oil : 2 tbsp.
Ghee : 2 tbsp.

For Tempering :

Bay leaves : 1 or 2
Whole Garam Masala Powder : 2 cardamoms, 2 cloves, 1" cinnamons

Method :

To prepare the chicken chaap, firstly marinate the chicken with half of ginger-garlic paste, yogurt, and salt for 2-3 hours.

Heat oil and ghee in a pan, add bay leaves, whole garam masala and sugar to it. When seeds are splutter then add onion paste, fry till it become golden brown.

Now add rest of ginger-garlic paste and tomato puree, cook well. Add turmeric powder, red chilli powder, pepper powder and salt, mix masala for 5 mins.

Then add marinated chicken to the mix and fry for 5 minutes. Close the lid of the pan and steam for 10 - 15 minutes till the chicken becomes tender. Do not add water.

Open the lid and add garam masala powder, rose water and kawra water, Stir the mix thoroughly. Cover and cook for 3 – 4 minutes more.

Chicken Chaap is ready to serve.

Sending this recipe to Roshan's Cucina's "Sunday Special" Event

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