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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.
For 4 servings
Prepare Pastes and Marinate Chicken
Cook the Masala Base
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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.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 1203.88 calories per serving with 85.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear and Simmer the Chicken
Slow Cook the Chaap
Finish and Serve
Replace chicken with 1 kg of mutton chops. Increase the marination time to overnight and the slow-cooking time to 60-75 minutes, or until the mutton is fall-off-the-bone tender.
Add 2-3 tablespoons of fresh cream (malai) along with the saffron milk at the end for an even richer and creamier gravy.
For a nut-free alternative, replace the cashew paste with an equal amount of charmagaz (melon seed) paste.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The use of cashew nuts provides monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
Spices like turmeric, ginger, and garlic contain anti-inflammatory and antioxidant properties that can help strengthen the immune system and protect the body against cellular damage.
A single serving of Chicken Chaap (one leg quarter with gravy) contains approximately 550-650 calories. The exact count depends on the size of the chicken piece, the amount of oil/ghee used, and whether the chicken skin is included.
Chicken Chaap is a rich, celebratory dish and is best enjoyed in moderation. It's a good source of protein from the chicken and healthy fats from the nuts. However, it is high in calories and fat due to the use of ghee, oil, and nut paste. To make it slightly healthier, you can use skinless chicken and reduce the amount of oil and ghee.
Yes, you can. While poppy seeds (posto) are traditional and add a unique nutty flavor and thickness, you can omit them if unavailable. To compensate for the thickness, you can slightly increase the amount of cashew nuts or add a tablespoon of charmagaz (melon seeds) to the paste.
Store leftover Chicken Chaap in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat, adding a splash of water or milk if the gravy has become too thick. Avoid microwaving as it can make the chicken tough.
The gravy for Chicken Chaap contains cashew and poppy seed paste, which can burn easily. To prevent this, always cook on low to medium-low heat after adding the nut paste. Use a heavy-bottomed pan and stir the gravy frequently, especially during the slow-cooking process.