Chicken Chaap Recipe is a flavorful and rich Bangladeshi dish, known for its aromatic spices and tender chicken. Here’s how you can make it:
Ingredients:
- Chicken (cut into pieces) – 1 kg
- Onions (finely chopped) – 2 medium
- Tomatoes (chopped) – 2 medium
- Ginger paste – 1 tablespoon
- Garlic paste – 1 tablespoon
- Yogurt (thick) – 3 tablespoons
- Green chilies (slit) – 4-5
- Cinnamon stick – 2-inch
- Cloves – 4-5
- Cardamom pods – 3-4
- Bay leaves – 2
- Nutmeg powder – 1/4 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala powder – 1 teaspoon
- Salt – to taste
- Sugar – 1 teaspoon
- Mustard oil (or vegetable oil) – 3-4 tablespoons
- Water – 1 to 1.5 cups
- Coriander leaves (for garnish) – a handful
Instructions:
Marinate the Chicken:
In a large bowl, mix the chicken with yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, salt, and a little sugar. Let it marinate for at least 30 minutes, preferably 1-2 hours for better flavor.
Prepare the Spices:
In a large pan or pot, heat the mustard oil over medium heat. Add cinnamon, cardamom, cloves, and bay leaves. Saute for a minute or until fragrant.
Cook the Onions:
Add the chopped onions to the pan and cook until golden brown. Stir occasionally to avoid burning.
Add Tomatoes and Ginger-Garlic Paste:
Once the onions are browned, add the chopped tomatoes and cook until they soften. Add ginger and garlic paste and cook for 2-3 minutes until the raw smell disappears.
Add the Marinated Chicken:
Add the marinated chicken to the pan and stir well to coat it in the spices. Cook on medium heat for 5-7 minutes until the chicken changes color.
Cook the Chicken:
Add water, cover, and cook on low to medium heat for 25-30 minutes until the chicken is tender and the oil separates from the gravy.
Finish with Garam Masala and Garnish:
Add garam masala powder and a little more salt if needed. Stir well and cook for another 2-3 minutes.
Garnish with fresh coriander leaves.
Serve:
Serve the Chicken Chaap hot with steamed rice, paratha, or naan.
Enjoy your authentic Bangladeshi Chicken Chaap!
