Kolkata Chicken Chaap Recipe β Slow Cooked Chicken Legs
Overview
Kolkata Chicken Chaap is a fragrant, slow-cooked dish from the Bengali cuisine that features tender, marinated chicken legs infused with a rich, spiced yogurt marinade. Traditionally served alongside Mutton Biryani and Raita, this flavorful recipe is a treat for anyone who loves intricate spices, smooth textures, and deep, savory flavors. The process is quite simple but requires some patience to get the best results, with the chicken absorbing all the rich, aromatic ingredients over hours of marination and slow cooking. Once done, the chicken becomes succulent, juicy, and absolutely delicious, making it an ideal choice for festive meals or family dinners.
This version of Kolkata Chicken Chaap is made with a combination of yogurt, garam masala, cashews, and poppy seeds, all of which come together beautifully to create a dish that is both aromatic and flavorful. The slow cooking ensures the spices infuse deeply into the chicken, making each bite a burst of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken legs | 2 pieces |
| Hung curd (Greek yogurt) | 1 cup |
| Dry red chili | 1 piece |
| Bay leaves (tej patta) | 2 leaves |
| Cinnamon stick (dalchini) | 1-inch piece |
| Onion (ground to paste) | 1 medium-sized |
| Ginger (grated or paste) | 2 inches |
| Garlic (minced) | 5 cloves |
| Red chili powder | 2 teaspoons |
| Turmeric powder (haldi) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Cashew nuts (ground to paste) | 1-1/2 tablespoons |
| Poppy seeds (soaked in warm water) | 3 tablespoons |
| Kewra water | A few drops |
| Ghee or butter (for cooking) | As required |
| Salt | To taste |
| Sugar | 1 pinch |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 100 minutes
Servings
- Serves: 2
Cuisine
- Cuisine: Bengali
- Course: Side Dish
- Diet: Non-Vegetarian
Instructions
Step 1: Preparing the Poppy Seeds and Cashew Paste
Start by soaking the poppy seeds in warm water for about 20 minutes to soften them. Meanwhile, prepare the fresh garam masala for extra flavor. Freshly made garam masala imparts a more aromatic and authentic flavor, but you may also use pre-made garam masala if necessary.
Once the poppy seeds are soaked, combine them with the cashew nuts in a blender. Add a little water and blend to form a smooth paste. Set this paste aside in a bowl.
Step 2: Marinating the Chicken
Clean and wash the chicken legs thoroughly, pat them dry with a paper towel, and use a fork to prick the chicken all over, making small holes down to the bone. This allows the marinade to penetrate deeply, ensuring the chicken is flavorful throughout.
In a large mixing bowl, whisk together the hung curd (Greek yogurt), ground onion-ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, salt, and a pinch of sugar. Mix everything well until smooth and evenly combined.
Add the chicken legs to the marinade and coat them thoroughly. Add a spoonful of ghee to the chicken, ensuring it is evenly distributed. This addition of ghee will help keep the chicken juicy and tender as it cooks.
Cover the bowl and refrigerate the chicken to marinate for at least 5 hours. For the best results, marinate the chicken overnight. This will allow the flavors to meld and develop deeply.
Step 3: Cooking the Chicken
Once the chicken has marinated, remove it from the refrigerator and let it thaw to room temperature. This ensures even cooking.
In a wide kadai or handi, heat about 2 tablespoons of ghee over medium heat. Once the ghee is hot, add the bay leaves, dry red chili, and cinnamon stick. Stir and fry for a minute or two until the cinnamon releases its aroma.
Add the marinated chicken legs to the hot ghee. Sear the chicken on medium heat for about 15 to 20 minutes, turning the legs occasionally to ensure even cooking. Keep the heat at medium to allow the chicken to cook slowly, letting the flavors develop fully.
Step 4: Adding the Marinade and Cooking Further
When the chicken legs are nearly cooked, add the remaining marinade from the bowl. Cook for another 10 minutes, stirring occasionally, to ensure that the raw taste of the onion-ginger-garlic paste is cooked out, and the flavors meld together.
Next, add the cashew and poppy seed paste. Stir well, ensuring the paste is evenly incorporated into the dish. Continue to cook for another 20 to 30 minutes, allowing the gravy to thicken and the spices to become fragrant. The ghee and yogurt will combine to create a rich, aromatic sauce that coats the chicken perfectly.
Step 5: Finishing Touches
Once the chicken has cooked and the sauce has reduced, add a few drops of kewra water to the dish. Stir gently to incorporate the fragrant essence of kewra, which adds a delicate floral aroma that enhances the dish.
Switch off the heat, and your Kolkata Chicken Chaap is ready to serve.
Serving Suggestions
Kolkata Chicken Chaap pairs beautifully with Mutton Biryani and Tomato Onion Cucumber Raita for a complete meal that captures the essence of Bengali flavors. The rich, flavorful chicken makes for an excellent side dish that complements the spicy biryani and the cool, refreshing raita. Alternatively, you can enjoy this dish with naan or steamed rice to soak up the delicious gravy.
Tips for the Best Kolkata Chicken Chaap
- Marination Time: The longer the chicken marinates, the more tender and flavorful it will become. If you have the time, marinate the chicken overnight for the best results.
- Fresh Spices: Freshly ground garam masala and homemade ginger-garlic paste bring out the best flavors in this dish, so try to avoid store-bought versions.
- Slow Cooking: Patience is key. Slow cooking the chicken ensures that it becomes incredibly tender and absorbs all the spices deeply, creating a rich, flavorful dish.
- Ghee: Don’t skimp on the gheeβit adds a wonderful richness to the dish that is essential for the authentic taste.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~30g |
| Carbohydrates | ~10g |
| Fat | ~25g |
| Fiber | ~2g |
| Sodium | ~300mg |
| Sugar | ~2g |
(Note: Nutritional values are approximate and may vary based on the specific ingredients used.)
Enjoy this rich, flavorful Kolkata Chicken Chaap as part of a festive Bengali meal, or make it any day for a treat that transports your tastebuds straight to the heart of Kolkata!
