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 serving
1196cal
85gprotein
21gcarbs
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.)
A fragrant and layered rice dish where marinated chicken and partially cooked basmati rice are slow-cooked in a sealed pot. This iconic Hyderabadi specialty is a true feast for the senses.
About Chicken Chaap with Hyderabadi Chicken Dum Biryani
Aromatic Chicken Chaap with perfectly spiced Biryani - a protein-packed, energy-giving feast!
This indian dish is perfect for lunch. With 2112.4300000000003 calories and 133.47g 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.
Servings4
Serving size: 1 serving
916cal
48gprotein
102gcarbs
35gfat
Ingredients
750 g Chicken (Bone-in, biryani cut)
2 cup Basmati Rice (Aged, long-grain)
3 medium Onion (Thinly sliced)
1 cup Yogurt (Whisked until smooth)
2 tbsp Ginger Garlic Paste
1.5 tsp Red Chili Powder (Adjust to taste)
0.5 tsp Turmeric Powder
2 tbsp Biryani Masala (Store-bought or homemade)
0.25 cup Coriander Leaves (Freshly chopped)
0.25 cup Mint Leaves (Freshly chopped)
4 pcs Green Chili (Slit lengthwise)
2 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Ghee (Melted)
0.25 tsp Saffron (Strands)
0.25 cup Milk (Warm)
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom
4 pcs Cloves
1 tsp Shahi Jeera (Caraway seeds)
1.5 tsp Salt (For chicken marinade)
0.5 cup Vegetable Oil (For frying onions)
0.5 cup Whole Wheat Flour (For sealing the pot)
0.25 cup Water (To make dough for sealing)
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely.
In a small bowl, gently warm the milk and add the saffron strands. Set aside to let the color and aroma infuse.
2
Make Fried Onions (Birista)
Heat oil in a wide, heavy-bottomed pan over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally. After 8-10 minutes, they will start to turn light brown.
Stir continuously for the next 3-5 minutes until they are evenly golden brown and crisp. Do not let them burn.
Quickly remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil. They will become crispier as they cool.
3
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces, whisked yogurt, ginger garlic paste, red chili powder, turmeric powder, biryani masala, and 1.5 tsp of salt.
Crush half of the fried onions (birista) with your hands and add them to the bowl along with half of the chopped coriander, half of the mint leaves, slit green chilies, and lemon juice.
Mix everything thoroughly to ensure the chicken is well-coated. Cover and marinate for at least 2 hours in the refrigerator. For best results, marinate overnight.
4
Par-boil the Rice
In a large pot, bring 8-10 cups of water to a rolling boil. Add the bay leaf, cinnamon stick, green cardamoms, cloves, shahi jeera, and the remaining 1.5 tsp of salt.
Add the drained, soaked rice to the boiling water. Stir gently once.
Cook for exactly 4-5 minutes, or until the rice is 70% cooked. A grain should break easily when pressed but still have a firm, raw core.
Immediately drain the rice through a colander and let it stand for a few minutes.
5
Layer the Biryani
In a heavy-bottomed pot or handi, spread the entire marinated chicken mixture in an even layer at the bottom.
Gently spread the par-boiled rice over the chicken layer. Do not press down.
Sprinkle the remaining fried onions, chopped coriander, and mint leaves over the rice.
Drizzle the melted ghee and the saffron-infused milk evenly over the top layer of rice.
6
Seal and Cook on 'Dum'
Prepare a stiff dough using the whole wheat flour and water. Roll it into a long rope and press it firmly along the entire rim of the pot.
Cover the pot with a tight-fitting lid, pressing down to create an airtight seal with the dough. Alternatively, seal tightly with a double layer of aluminum foil.
Place the pot on high heat for the first 5-7 minutes to build up steam inside.
Then, reduce the heat to the absolute lowest setting. Cook on 'dum' for 25-30 minutes. You can place a flat tawa (griddle) below the pot for more even heat distribution.
Turn off the heat and let the biryani rest, still sealed, for at least 15 minutes. This step is crucial for the flavors to meld.
7
Serve
Carefully break the dough seal and open the lid. Be cautious of the hot steam.
Use a fork or a flat spatula to gently fluff the biryani from the sides, bringing the chicken from the bottom to the top. This mixes the layers without breaking the delicate rice grains.
Serve hot with traditional accompaniments like Mirchi ka Salan or a simple Raita.
