Chicken Chaap is a Mughlai‑inspired Kolkata classic served alongside biryani or rumali rotis. Bone‑in leg quarters are marinated in a luxurious mix of yogurt, cashew/almond paste, poppy seed (posto) paste, and aromatic spices, then slow‑braised in ghee until succulent, with a glossy, clinging gravy. The result is a mellow yet layered dish with hints of kewra/rose (optional), gentle sweetness from nuts, and a rich, ghee‑kissed finish. Perfect with Kolkata biryani, rumali roti, or paratha.
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Taste profile: mildly spiced, rich and aromatic with nut‑yogurt sweetness and ghee warmth.
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Texture: chicken fall‑off‑the‑bone tender; gravy thick, silky, and glossy.
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Ideal for: festive meals, Kolkata biryani pairings, and Mughlai cravings.
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Serving suggestion: garnish with a drizzle of ghee, fried onions, and a few saffron strands (optional).
What You Get
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Chicken Chaap: 1 large leg quarter (chaap cut) in rich, clinging gravy.
Key Highlights
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Authentic Kolkata‑Mughlai style with nut, posto, and yogurt base.
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Slow‑braised in ghee for depth and sheen.
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Mild heat, kid‑friendly, yet intensely aromatic.
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Crafted fresh to order; packed hot.
Ingredients
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Chicken leg quarter (bone‑in).
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Marinade/base: yogurt, cashew/almond paste, poppy seed (posto) paste, ginger‑garlic, fried onion paste.
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Spices & aroma: garam masala, cardamom, cinnamon, cloves, mace, nutmeg (pinch), Kashmiri chili (for color), turmeric (pinch), kewra/rose water (optional), saffron (optional), salt.
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Fat: ghee and neutral oil as needed.
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