Chicken Chaap

Buy Plates:

Chicken – 2 whole legs
Oil – 2 Tbsp
Ghee – 2 Tbsp
Water – 2 cups
Kewra water – 1 tsp [Buy:]
Rose water – 1 tsp (optional)

For Marination
Onion paste – 1 cup
Ginger garlic paste – 2 tsp
Turmeric powder – 1/4 tsp
Kashmiri chili powder – 2 tsp [Buy:]
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Pepper powder – 1/2 tsp
Salt to taste
Sugar – 3/4 tsp
Saffron water
Yogurt/Curd – 200 gms
Besan/Gram flour – 4 Tbsp

1. Slit the chicken legs.
2. In a mixing bowl add onion paste, ginger garlic paste, turmeric powder, kashmiri chili powder, cumin powder, coriander powder, garam masala powder, pepper powder, salt, sugar, saffron water, yogurt/curd and besan/gram flour.
3. Mix the marinade and pour over the chicken.
4. Rub it in the chicken slits well. Let it sit in refrigerate it for 2 hours.
5. Heat oil and ghee in a wide kadai.
6. Add the chicken and roast it on both sides for few minutes.
7. Now pour the marinated masala and water.
8. Cook the chicken till it 3/4th cooked.
9. Then add kewra water and rose water (optional).
10. Cook the chicken till its completely cooked.
11. Serve the chicken chaap with biryani or pulao.


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