What2Eat
Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs
Bengali RecipesSide DishNon-Veg

Kolkata Chicken Chaap Recipe - Slow Cooked Chicken Legs

A non-veg Bengali Recipes recipe with chicken legs, hung curd (greek yogurt), dry red chilli. Ready in 1h 40m, serves 2.

Curated byAnanya Chatterjee🇮🇳

Calories
875kcal
Estimated Cost
₹425-575
Carbs109g
Protein44g
Fats29g
Servings Scaler
2

Instructions

22 steps
  1. 1

    To begin making Kolkata Chicken Chaap Recipe , first soak poppy seeds into warm water for 20 minutes

    chicken legs(2)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops
  2. 2

    Meanwhile prepare the fresh Garam masala quickly

    garam masala powder(1 teaspoon)
  3. 3

    You may also use the stored garam masala but the freshly made garam masala is more flavourful

    garam masala powder(1 teaspoon)
  4. 4

    Clean the chicken, wash well, pat them dry and with a fork, prick all over the chicken till the bone in several places

    chicken legs(2)
  5. 5

    In a blender, take the soaked poppy seeds and cashewnut together to make a smooth paste, by adding a little water

    onion - ground to paste(1)inch ginger - grated or paste(2)-/2 cashew nuts - ground to paste(1 tablespoon)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops
  6. 6

    Take it out in a bowl

  7. 7

    With the help of a little water, grind coarsely chopped onions, ginger and garlic cloves in a fine paste

    onion - ground to paste(1)inch ginger - grated or paste(2)cloves garlic - minced(5)-/2 cashew nuts - ground to paste(1 tablespoon)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops
  8. 8

    In a big mixing bowl, add curd, ground onion-ginger-garlic paste, red chilli powder, garam masala powder, a little salt and a pinch of sugar and whisk with a hand whisk or a fork till evenly combined

    hung curd (greek yogurt)(1 cup)dry red chilli(1)inch cinnamon stick (dalchini)(1)onion - ground to paste(1)inch ginger - grated or paste(2)cloves garlic - minced(5)red chilli powder(2 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon)-/2 cashew nuts - ground to paste(1 tablespoon)salt - to tastepinch sugar(1)
  9. 9

    Pour this marinade all over the chicken, mix well

    chicken legs(2)
  10. 10

    Add a spoonful of ghee on it and coat the chicken, this will keep the chicken soft and juicy after being cooked

    chicken legs(2)ghee - or butter as required for cooking
  11. 11

    Cover and put the chicken in refrigerator for a minimum of 5 hours

    chicken legs(2)
  12. 12

    You can marinate chicken overnight to get best results when the recipe is done

    chicken legs(2)
  13. 13

    Once done, take the marinated chicken out from the refrigerator and let them thaw to almost room temperature before cooking

    chicken legs(2)ghee - or butter as required for cooking
  14. 14

    In a wide kadai or handi add about 2 tablespoons of ghee on medium heat

    tablespoons poppy seeds - soaked in warm water for 20 minutes(3)ghee - or butter as required for cooking
  15. 15

    Once the ghee is hot, temper with bay leaf, whole red chili and cinnamon stick and stir for a little while

    inch cinnamon stick (dalchini)(1)ghee - or butter as required for cooking
  16. 16

    After the aroma of cinnamon rises, shake off the marinade from the chicken legs and put them in hot ghee

    chicken legs(2)inch cinnamon stick (dalchini)(1)ghee - or butter as required for cooking
  17. 17

    Turn the heat to medium and slow cook for about 15- 20 minutes flipping the legs from time to time

    chicken legs(2)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)
  18. 18

    Once the leg is almost cooked, add the remaining marinade and cook for about 10 more minutes for all the raw smell of onion ginger garlic to disappear

    onion - ground to paste(1)inch ginger - grated or paste(2)cloves garlic - minced(5)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)
  19. 19

    Now add cashew and poppy seed paste

    onion - ground to paste(1)inch ginger - grated or paste(2)-/2 cashew nuts - ground to paste(1 tablespoon)tablespoons poppy seeds - soaked in warm water for 20 minutes(3)
  20. 20

    Cook for another 20-30 minutes and till the spices are dried and the dish comes together and smells divine

    tablespoons poppy seeds - soaked in warm water for 20 minutes(3)
  21. 21

    Add 1 or 2 drops of kewra water, stir and switch off

    tablespoons poppy seeds - soaked in warm water for 20 minutes(3)kewra water - a few drops
  22. 22

    Serve Kolkata Chicken Chaap Recipe (Slow Cooked Marinated Chicken Legs) with Mutton Biryani Recipe and Tomato Onion Cucumber Raita Recipe for a complete meal

    chicken legs(2)onion - ground to paste(1)

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