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 classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
Aromatic, protein-packed Chicken Chaap with Ulte Tawe ka Paratha – a rich and soul-satisfying comfort!
This awadhi dish is perfect for dinner. With 1513.8500000000001 calories and 93.16g 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.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
