Chicken chaap - Kolkata Arsalan style

Chicken Chaap(or Chanp) is a Mughlai dish very popular in Kolkata. This dish is a perfect blend of juicy chicken, aromatic spices and rich-thick-creamy gravy. The gravy gets its sweet and rich taste from the curd, cashew and poppy seeds and it goes very well with naan or rumali roti or even biriyani. The aroma comes from all the aromatic spices used in the cooking and also the kewra water and (or) rose water and saffron. This is usually prepared with big portions of chicken, like a complete leg, one complete portion of rib. I just prepare it with big pieces of chicken because its hard to eat a complete portion by one individual at times.

Serve it to your guests and trust me they will worship you for the rest of your life.

Ingredients:

• Chicken                       – 2 lb(900 grams)
• Onion                          - 2 medium sized, chopped
• Hung curd                   - 3/4 cup
• Ginger paste                - 1 tsp
• Garlic paste                 - 1½ tsp
• Red chili powder          - 1½ tsp
• Turmeric powder         - ½ tsp
• Garam masala powder  - 1 tsp(this is a mix of cinnamon, cloves, cardamom)
• Salt                             - to taste
• Sugar                           - ½ tsp
• Oil                              - 2 Tbsp
• Ghee                           - 1 Tbsp
• Poppy seeds                 - 2 Tbsp
• Cashew nuts                - 10-12
• Saffron                        - 8-10 strands
• Warm milk                   - 2 Tbsp
• Kewra water                - 3-4 drops

Method:

1. Heat oil in a pan and fry the onion till they are translucent. Let it cool.

2. Put the fried onions in blender and make a paste of it.

3. Marinate the chicken pieces with curd, onion paste, ginger paste, garlic paste, salt, red chili powder, turmeric powder and a little bit of oil. Refrigerate it for 4-6 hours.

4. Soak the saffron strands in milk and keep aside.

5. Soak the poppy seeds in a cup of warm water for 30 mins.

6. Take poppy seeds in a blender, add cashew nuts. Add little water and make a smooth paste and keep it for later use.

7. Take the chicken out of refrigerator and allow it to come to room temperature.

8. Heat oil and ghee in a pan. Once heated, shake off the marinade and add the chicken pieces into the pan. Fry the chicken pieces in medium heat on both sides.

9. Add sugar and mix well.

10. Add the remaining marinade and keep cooking.

11. Add the poppy seed and cashew paste. Add the saffron mix. Mix well and continue cooking on medium flame.

12. When oil separates and chicken is cooked, add garam masala and kewra water. Mix well and cook for another few minutes. The gravy should be thick and creamy.

13. Remove from stove and serve with rumali roti or biriyani.