Chicken Chaap Recipe Bengali


Chicken Chaap is a popular Bengali dish known for its rich and flavorful taste. It is a perfect blend of succulent chicken pieces marinated in aromatic spices and cooked to perfection. This dish is often served as a main course and is best enjoyed with steamed rice or naan bread.

Prep Time: 20 minutes Cook Time: 40 minutes


  • 500 grams chicken, cut into pieces
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons cashew paste
  • 2 tablespoons poppy seed paste
  • 2 tablespoons onion paste
  • 2 tablespoons ghee
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon cardamom powder
  • 1 teaspoon rose water
  • Salt to taste
  • Oil for frying


  1. In a large bowl, mix yogurt, ginger-garlic paste, cashew paste, poppy seed paste, onion paste, ghee, turmeric powder, red chili powder, garam masala powder, cardamom powder, rose water, and salt. Marinate the chicken pieces in this mixture for at least 2 hours.
  2. Heat oil in a deep pan or kadai over medium heat. Fry the marinated chicken pieces until they turn golden brown. Remove and keep aside.
  3. In the same pan, add the remaining marinade and cook for a few minutes until the oil separates.
  4. Add the fried chicken pieces to the pan and mix well with the marinade. Cook for another 10-15 minutes on low heat, stirring occasionally.
  5. Once the chicken is cooked and the gravy thickens, remove from heat.
  6. Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.