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We hope you got insight from reading it, now let’s go back to chicken chaap (bengali style chicken in thick poppy paste) recipe. To make chicken chaap (bengali style chicken in thick poppy paste) you need 17 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to cook Chicken Chaap (Bengali style chicken in thick poppy paste):
- Get 500 gm chicken (big leg pieces)
- Prepare 200 gm poppy seeds
- Get 200 gm cashews
- Provide 200 gm melon seeds (optional)
- You need 1 big onion paste
- Use 2 tablespoons ginger garlic paste
- Get 1 teaspoon red chilli powder
- Take 1 teaspoon kashmiri red chilli powder
- Get 1 teaspoon cumin powder
- You need 1 tablespoon Shahi garam masala powder
- Use 4 tablespoons yoghurt
- Take 50 ml soy sauce
- Use 1 tablespoon keora water
- Get 2 dried red chillies
- You need 1 handful Whole garam masala
- Take 2 bay leaves
- You need as needed Ghee
Instructions to make Chicken Chaap (Bengali style chicken in thick poppy paste):
- Make shallow slits in the chicken leg pieces
- Make a thick paste of the cashews, melon seeds and poppy seeds
- Marinate the chicken with the onion paste, ginger garlic paste, powdered spices, soy sauce, poppy paste, yoghurt, ghee and a teaspoon of keora water for 2 hrs
- Shake the marinade off the chicken and shallow fry them in white oil or ghee
- Heat some white oil or ghee in the same pan if needed
- Add the dried red chillies.
- Add bay leaves and whole garam masala to temper the oil
- Add the fried chicken and the marinade
- Cook well until chicken is coated with the spices
- Add half a teaspoon of sugar and salt to taste
- Add water if needed until chicken is tender and cooked
- Once a thick consistenct of the gravy is reached, turn off the stove
- Add the rest of the keora water
- Sprinkle some Shahi garam masala powder on the top and garnish with dollops of ghee
- Serve hot with steamed rice or biryani
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