A classic Bengali Mughlai delicacy where tender chicken leg quarters are slow-cooked in a rich, fragrant gravy of yogurt, cashews, and poppy seeds. A celebratory dish from Kolkata.
Prep20 min
Cook45 min
Soak30 min
Servings4
Serving size: 1 piece
1204cal
85gprotein
23gcarbs
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.)
Crispy, flaky layers in a classic triangular shape make this Bengali flatbread a delight. Made with all-purpose flour and fried to golden perfection, it's the perfect partner for rich curries and gravies.
Creamy, aromatic chicken chaap with flaky porota - a soul-satisfying, protein-packed dinner!
This bengali dish is perfect for dinner. With 1497.5600000000002 calories and 91.86999999999999g of protein per serving, it's a nutritious choice for your meal plan.
84gfat
1.5 tsp Kashmiri Red Chili Powder (Adjust for desired color and mild heat)
1 tsp Garam Masala Powder
0.25 tsp Mace Powder
0.25 tsp 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)
Instructions
1
Prepare Pastes and Marinate Chicken
Make a few deep slits in each chicken piece. In a large bowl, combine the chicken with whisked curd, ginger paste, garlic paste, roasted besan, salt, turmeric powder, and Kashmiri red chili powder. Mix well to coat.
Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.
Soak cashew nuts and poppy seeds in warm water for 30 minutes. Drain and grind them together into a very smooth paste, adding a little water if needed.
Separately, grind the onions into a smooth paste.
Soak the saffron strands in 2 tablespoons of warm milk and set aside.
2
Cook the Masala Base
Heat vegetable oil and ghee together in a wide, heavy-bottomed pan over medium heat.
Add the whole spices: green cardamoms, cloves, and the cinnamon stick. Sauté for about 30 seconds until they become fragrant.
Add the onion paste and fry, stirring frequently, for 10-12 minutes until it turns golden brown and the raw smell is gone.
Add the cashew and poppy seed paste. Cook for another 3-4 minutes, stirring constantly, until the paste thickens and oil begins to separate from the sides of the pan.
3
Sear and Simmer the Chicken
Carefully place the marinated chicken pieces in the pan. Increase the heat to medium-high and sear them for 2-3 minutes on each side until they develop a light brown color.
Pour in any remaining marinade from the bowl. Mix everything gently to combine with the masala base.
Sprinkle in the mace powder, nutmeg powder, and sugar. Stir well.
Add about 1 cup of warm water, stir, and bring the gravy to a gentle simmer.
4
Slow Cook the Chaap
Reduce the heat to the lowest possible setting. Cover the pan with a tight-fitting lid.
Allow the chicken to slow cook for 25-30 minutes, or until it is completely tender and cooked through. The gravy will thicken and a layer of oil will float on top.
Stir gently every 7-8 minutes to prevent the nut paste from sticking to the bottom and burning.
5
Finish and Serve
Once the chicken is cooked, turn off the heat.
Gently stir in the garam masala powder, the saffron-infused milk, and the kewra water.
Cover the pan again and let the dish rest for 10 minutes. This allows the final aromas to meld and the flavors to deepen.
Serve hot with Kolkata-style biryani, naan, or parathas.
294cal
6gprotein
50gcarbs
7gfat
Ingredients
2 cup Maida
2 tsp Sugar
1 tsp Salt
2 tbsp Ghee (melted, for the dough)
0.75 cup Warm Water (or as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida, sugar, and salt. Whisk them together.
Add 2 tbsp of melted ghee to the flour mixture. Use your fingertips to rub the ghee into the flour until it resembles coarse breadcrumbs. This step is key for a flaky texture.
Gradually pour in the warm water while mixing to form a dough. Knead for 8-10 minutes on a lightly floured surface until the dough is soft, smooth, and elastic, but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for a minimum of 30 minutes. This allows the gluten to relax, making the porotas softer.
2
Shape the Porotas
After resting, knead the dough for another minute. Divide it into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it with a little maida. Roll it out into a thin circle, about 5-6 inches in diameter.
Brush about 1/2 tsp of melted ghee evenly over the surface of the circle. Lightly sprinkle some dry maida over the ghee.
Fold the circle in half to create a semicircle. Brush the top surface of the semicircle with ghee and sprinkle with maida again.
Fold the semicircle in half once more to form a triangle. Press the edges gently.
Lightly dust the triangle with maida and carefully roll it out into a larger triangle, about 5-6 inches on its longest side and 1/4 inch thick. Be gentle to preserve the layers.
3
Fry the Porotas
Heat a tawa or a non-stick skillet over medium heat. The tawa should be hot but not smoking.
Place a rolled porota onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
Flip the porota. Drizzle about 1 tsp of ghee on top and around the edges.
Fry for 1-2 minutes, gently pressing with a spatula, until golden-brown spots appear. You will see the layers begin to separate.
Flip again, add another 1/2 tsp of ghee if needed, and cook the other side until it's golden brown and crisp.
Remove the cooked porota from the tawa and repeat the process for the remaining dough balls.
4
Serve
Once a porota is off the heat, place it on a flat surface. Gently clap or crush it between your palms to fluff up and separate the layers.
Serve immediately while hot and flaky with classic Bengali dishes like Aloo'r Dom, Kosha Mangsho, or Cholar Dal.
