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.)
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
Rich, aromatic Chicken Chaap with flaky Lachha Paratha. A protein-packed, melt-in-mouth indulgence!
This bengali dish is perfect for dinner. With 1659.6000000000001 calories and 93.47g 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.
456cal
8gprotein
44gcarbs
29gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
