Name: Chicken Chaap
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 piece Chicken Leg Quarters (About 1kg total, with or without skin); 2 medium Onion (Made into a smooth paste); 2 tbsp Ginger Paste; 2 tbsp Garlic Paste; 1 cup Curd (Whisked until smooth); 15 piece Cashew Nuts (Soak in warm water for 30 minutes before grinding); 2 tbsp Poppy Seeds (Also known as Posto. Soak with cashews.); 2 tbsp Besan (Lightly dry roasted until aromatic); 0.5 tsp Turmeric Powder; 1.5 tsp Kashmiri Red Chili Powder (Adjust for desired color and mild heat); 1 tsp Garam Masala Powder; 0.25 tsp Mace Powder; 1 pinch Nutmeg Powder; 1.5 tsp Salt (Or to taste); 1 tsp Sugar; 2 tbsp Ghee; 0.25 cup Vegetable Oil; 10 strand Saffron Strands; 2 tbsp Warm Milk (For soaking saffron); 1 tsp Kewra Water (Also known as Kewda water); 4 piece Green Cardamoms; 4 piece Cloves; 1 inch Cinnamon Stick; 1 cup Warm Water (Use as needed for gravy consistency)