Chicken Chaap - A Gorgeous recipe
Author: Minnie@thelady8home
Recipe type: Main
Cuisine: Indian
Serves: 4-6
- 4 whole legs of chicken
- 3 large onions ground to a paste with a little water ( should make about 3 cups)
- 3 tbsp ginger garlic paste
- 2 tomatoes grated
- 1 tbsp poppy seeds ground to a paste
- 1 cup hung yogurt
- ¼ cup milk
- 1 tbsp red chilli powder
- 2 Thai green chillis
- 1 tsp turmeric powder
- 2 tsp garam masala powder
- 1 tsp Kewra essence ( found in Indian stores)
- 1 tsp rose water
- 1 cup oil
- 2 tbsp Ghee
- Marinade the chicken in half of ginger-garlic paste and salt for at least an hour or more.
- In a pan large enough to hold the chicken pieces, heat oil.
- Season with caraway seeds, Bay Leaf, cloves and cardamom.
- Fry the onion paste. The oil should float on top.
- Stir and fry for 15 minutes. As the water dries out, it will splatter, so cover with a screen.
- Once the onion turns golden, add the remaining ginger garlic paste.
- Put in red chilli powder, turmeric powder, salt.
- Now ad grated tomatoes.
- As the gravy thickens, and oil leaves sides, lower the flame, and add in poppy-seed paste.
- Then spoon in hung yogurt.
- Fry the gravy till oil is leaving sides.
- Once the gravy looks thick, add garam masala powder (save ½ tsp for later) and stir well.
- Add one glass of water and lower the flame.
- Simultaneously, while the gravy is cooking, in a Dutch oven, heat Ghee.
- Fry the chicken pieces one by one, till they are light golden in color.
- Add the golden chicken 'chaap' pieces to the gravy.
- Bring it to a boil.
- Lower the flame, add ¼ cup milk. Cover, and cook for an hour.
- The chicken needs to stew in its juices, cooking slowly to achieve the flavors.
- Check for tenderness.
- Finally, add remaining garam masala, rose water and kewda essence.
- Serve hot with Biryani, Naan, rotis/Chappatis or Rice.
Recipe by The Lady 8 Home at https://www.thelady8home.com/chicken-chaap-a-gorgeous-recipe/
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