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.)
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Rich Chicken Chaap with crispy Warqi Paratha – a perfectly spiced, energy-giving breakfast.
This awadhi dish is perfect for breakfast. With 1801.25 calories and 91.77g 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.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
