Steps to Prepare Super Quick Homemade Chicken Chaap (Bengali style chicken in thick poppy paste) - Card template

Chicken Chaap (Bengali style chicken in thick poppy paste).

Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, chicken chaap (bengali style chicken in thick poppy paste). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chicken Chaap (Bengali style chicken in thick poppy paste) is one of the most favored of current trending foods in the world. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. Chicken Chaap (Bengali style chicken in thick poppy paste) is something which I have loved my entire life. They're nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken chaap (bengali style chicken in thick poppy paste) using 17 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Chicken Chaap (Bengali style chicken in thick poppy paste):

1. Prepare 500 gm of chicken (big leg pieces).
2. Make ready 200 gm of poppy seeds.
3. Take 200 gm of cashews.
4. Take 200 gm of melon seeds (optional).
5. Take 1 of big onion paste.
6. Prepare 2 tablespoons of ginger garlic paste.
7. Take 1 teaspoon of red chilli powder.
8. Take 1 teaspoon of kashmiri red chilli powder.
9. Prepare 1 teaspoon of cumin powder.
10. Prepare 1 tablespoon of Shahi garam masala powder.
11. Make ready 4 tablespoons of yoghurt.
12. Get 50 ml of soy sauce.
13. Take 1 tablespoon of keora water.
14. Take 2 of dried red chillies.
15. Prepare 1 handful of Whole garam masala.
16. Get 2 of bay leaves.
17. Make ready as needed of Ghee.

Instructions to make Chicken Chaap (Bengali style chicken in thick poppy paste):

1. Make shallow slits in the chicken leg pieces.
2. Make a thick paste of the cashews, melon seeds and poppy seeds.
3. 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.
4. Shake the marinade off the chicken and shallow fry them in white oil or ghee.
5. Heat some white oil or ghee in the same pan if needed.
6. Add the dried red chillies..
7. Add bay leaves and whole garam masala to temper the oil.
8. Add the fried chicken and the marinade.
9. Cook well until chicken is coated with the spices.
10. Add half a teaspoon of sugar and salt to taste.
11. Add water if needed until chicken is tender and cooked.
12. Once a thick consistenct of the gravy is reached, turn off the stove.
13. Add the rest of the keora water.
14. Sprinkle some Shahi garam masala powder on the top and garnish with dollops of ghee.
15. Serve hot with steamed rice or biryani.

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