Chicken Chaap - Kolkata

Contains: dairy·tree nut

• Cashews

  40 g

• Chicken

  leg pieces

  400 g

• Cinnamon

  3 g

• Cloves

  4 pc

• Cream

  40 ml

• Curd

  120 g

• Ghee

  25 ml

• Ginger-garlic paste

  30 g

• Green cardamom

  4 pc

• Oil

  30 ml

• Onion

  120 g

• Poppy seeds

  15 g

• Red chili powder

  5 g

• Saffron

  to taste

• Salt

  to taste

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Method

1. 1Grind soaked cashews and poppy seeds into a smooth paste.
2. 2Whisk yogurt with the nut paste, chilli powder, ginger-garlic and salt.
3. 3Marinate the chicken leg pieces deeply and rest for an hour.
4. 4Heat ghee and oil, temper with cardamom, cloves and cinnamon.
5. 5Add fried onion paste and cook gently until fragrant.
6. 6Lay in the marinated chicken and cook on very low heat.
7. 7Let the gravy reduce slowly, spooning it over the pieces.
8. 8Stir in cream and saffron milk, simmering until thick and glossy.
9. 9Finish with kewra water and serve.