Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs
A delicious bengali recipes recipe featuring kolkata chicken chaap recipe - slow cooked chicken legs. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making Kolkata Chicken Chaap Recipe , first soak poppy seeds into warm water for 20 minutes
Step 2: Meanwhile prepare the fresh Garam masala quickly
Step 3: You may also use the stored garam masala but the freshly made garam masala is more flavourful
Step 4: Clean the chicken, wash well, pat them dry and with a fork, prick all over the chicken till the bone in several places
Step 5: In a blender, take the soaked poppy seeds and cashewnut together to make a smooth paste, by adding a little water
Step 6: Take it out in a bowl
Step 7: With the help of a little water, grind coarsely chopped onions, ginger and garlic cloves in a fine paste
Step 8: In a big mixing bowl, add curd, ground onion-ginger-garlic paste, red chilli powder, garam masala powder, a little salt and a pinch of sugar and whisk with a hand whisk or a fork till evenly combined
Step 9: Pour this marinade all over the chicken, mix well
Step 10: Add a spoonful of ghee on it and coat the chicken, this will keep the chicken soft and juicy after being cooked
Step 11: Cover and put the chicken in refrigerator for a minimum of 5 hours
Step 12: You can marinate chicken overnight to get best results when the recipe is done
Step 13: Once done, take the marinated chicken out from the refrigerator and let them thaw to almost room temperature before cooking
Step 14: In a wide kadai or handi add about 2 tablespoons of ghee on medium heat
Step 15: Once the ghee is hot, temper with bay leaf, whole red chili and cinnamon stick and stir for a little while
Step 16: After the aroma of cinnamon rises, shake off the marinade from the chicken legs and put them in hot ghee
Step 17: Turn the heat to medium and slow cook for about 15- 20 minutes flipping the legs from time to time
Step 18: Once the leg is almost cooked, add the remaining marinade and cook for about 10 more minutes for all the raw smell of onion ginger garlic to disappear
Step 19: Now add cashew and poppy seed paste
Step 20: Cook for another 20-30 minutes and till the spices are dried and the dish comes together and smells divine
Step 21: Add 1 or 2 drops of kewra water, stir and switch off
Step 22: Serve Kolkata Chicken Chaap Recipe (Slow Cooked Marinated Chicken Legs) with Mutton Biryani Recipe and Tomato Onion Cucumber Raita Recipe for a complete meal