Chicken Chaap Recipe Bengali
Chicken Chaap is a popular Bengali dish known for its rich and flavorful gravy. The chicken is marinated in a blend of aromatic spices and then slow-cooked to perfection, resulting in a tender and succulent dish that is sure to impress your taste buds.
Prep Time: 20 minutes Cook Time: 45 minutesIngredients:
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 cup fried onions
- 1/2 cup cashew nut paste
- 1/2 cup fresh cream
- 1/4 cup ghee
- Salt to taste
- Fresh coriander leaves for garnish
Instructions: How to Cook Chicken Chaap Bengali
- In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, coriander powder, cumin powder, and salt.
- Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours, preferably overnight.
- Heat ghee in a heavy-bottomed pan and add the marinated chicken pieces. Cook on low heat until the chicken is tender and cooked through.
- Add fried onions, cashew nut paste, and fresh cream to the chicken. Mix well and simmer for another 10-15 minutes.
- Garnish with fresh coriander leaves and serve hot with naan or rice.
