Chicken Chaap

Chicken Chaap

I am first introduced with the concept of having biriyani with raita in Bangalore.Back home in Kolkata I just could not imagine biriyani without chicken chaap. It used to be like an indispensable part with Biriyani like bread and butter like biriyani and chicken chaap. All the mughlai restaurants in kolkata like Aminia,Siraj,Nizam,Royal would serve this dish.My personal favorite among them was Royal's chicken chaap.The creamy gravy with rich aroma of the whole spices make this dish truly awesome.This is how I prepare this recipe at home which is quite popular among my family members.

Ingredients:

1. Chicken - 750 gms
2. Curd - 1 cup + 1 tbsp
3. Onion - 3 made into paste
4. ginger paste - 1 tsp
5. garlic paste - 2 tsp
6. garam masala powder - 3 tsp
7. chilly powder - 3 tsp
8. turmeric powder - 2 tsp
9. salt  to taste
10. ghee - 2 tsp
11. Mustard oil/Redined oil - 4 tbsp
12. sugar - 1 tsp
13. rose essence - 1-2 drop
14. cardamom - 3
15. cinnamon - 1"
16. cloves - 5-6
17. star anise - 1-2 flower
18. mace flower(javithri) - 1
19. mace - 1/4
20. pepper corns - 10

Method:
Marinate the chicken with salt and 1 tsp turmeric powder for 15 mins.
Meanwhile grind the whole spices with mortar and pestle.
Add 2 tsp red chilly powder and 2 tsp garam masala powder with 1 cup of curd and beat it well with little salt.
Now add whole spices and beaten curd and ginger garlic paste to the chicken and marinate it for at least 2 hours.You can keep it inside refrigerator.

Chicken Chaap

Heat oil in a pressure cooker pan.Add the onion paste.Fry till they become brownish in color.
Add 1 tsp turmeric powder and 1 tsp chilly powder.
Fry for 1 min and then add the marinated chicken pieces along with the marinated spices.No need to waste anything. :-).
Cook the chicken in high flame for 2-3 mins.Continuously stirring and mixing it with all the masala.
No need to add any water.You can add salt if required.(as salt was already added at the time of marination).
Put the lid of the pressure cooker on and cook in high flame till one whistle comes.
Then simmer the flame and cook in low heat for 10-15 mins.
At the end put it on high flame and give one more whistle.
Let it cool till you can open the lid normally.
Open the lid and add 1 tsp garam masala powder,2 tsp ghee,rose essence and 1tsp sugar.
Mix well and cook for 2 mins.

Chicken Chaap

and this is the final outcome!
serve it hot with biriyani or roomali/tandoori/naan or any other indian bread.It goes very well with basanti pulao(for recipe click here) or ghee rice as well.

Chicken Chaap

I am linking it with cooking with love cousins event hosted by Amrita and organized by Sara

Flavors of cuisines event hosted by shruti and organized by Julie