West Bengal
Chicken chaap
Slow cooked chicken legs in a rich poppy and cashew masala. Kolkata's biryani sidekick.
75 minTime
42 gProtein each
mediumSpice
Make it your way
Grandma's waySlow, rich and unashamedly oily.
The original616kcalsame
42 gproteinsame
2 gfibresame
75minutessame
Chicken chaap the Kolkata way.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Score the chicken legs deeply. Grind cashews, poppy seeds and fried onion into a paste with a splash of milk.
- 2Mix curd, ginger garlic paste, the nut paste, chilli powder, garam masala, sugar and salt. Marinate the chicken for 3 hours or overnight.
- 3Heat oil and ghee in a wide heavy pan. Lay in the chicken legs with all the marinade in one layer.
- 4Cover and cook on the lowest heat, turning once, until the chicken is very tender and cooked through with no pink.
- 5Add the saffron milk, cover and rest for 10 minutes. Serve with biryani or paratha.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
