Authentic Bengali Chicken Chaap Recipe (Traditional Kolkata Style)

 


Bengali Chicken Chaap is a rich, aromatic Mughlai-influenced delicacy that holds a special place in Kolkata cuisine. Slow-cooked in mustard oil with whole spices, fried onions, yogurt, and cashew paste, this dish is known for its deep flavors, silky gravy, and irresistible aroma. Unlike spicy curries, Chicken Chaap is mildly spiced, fragrant, and indulgent—perfect for festive meals or special family dinners.

Why You’ll Love This Recipe

  • Authentic Kolkata-style preparation

  • Slow-cooked for maximum flavor

  • No tomatoes – true to traditional taste

  • Rich yet balanced, perfect with naan or pulao

Ingredients (Serves 4)

For Marination

  • 1 kg chicken (medium pieces, bone-in preferred)

  • 1 cup thick yogurt (hung curd)

  • 2 tbsp ginger-garlic paste

  • 1 tsp red chili powder (mild)

  • ½ tsp turmeric powder

  • Salt to taste

  • 2 tbsp mustard oil

For the Chaap Gravy

  • 4 tbsp mustard oil

  • 3 large onions, thinly sliced

  • 10–12 cashew nuts, soaked and ground to paste

  • 2 tbsp poppy seed paste (optional but traditional)

  • 1 cup warm water

Whole Spices

  • 3 green cardamoms

  • 4 cloves

  • 1-inch cinnamon stick

  • 1 bay leaf

Aromatic Finish

  • ½ tsp garam masala powder

  • 1 tsp kewra water or rose water

  • 2 tbsp ghee

Step-by-Step Method

1. Marinate the Chicken

In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, salt, and mustard oil. Add chicken pieces and coat well. Cover and marinate for at least 4 hours, preferably overnight for authentic flavor.

2. Fry the Onions

Heat mustard oil in a heavy-bottom pan until it smokes lightly, then lower the heat. Add sliced onions and fry slowly until deep golden brown. This step is crucial for the rich taste of Chicken Chaap.

3. Add Whole Spices

Add bay leaf, cardamom, cloves, and cinnamon to the fried onions. Sauté until fragrant.

4. Cook the Marinated Chicken

Add the marinated chicken along with all the marinade. Cook on low heat, stirring gently, until the oil starts separating and the chicken releases moisture.

5. Add Cashew & Poppy Seed Paste

Mix in cashew paste and poppy seed paste. Cook gently for 5–7 minutes, stirring continuously to avoid sticking.

6. Slow Cook to Perfection

Add warm water, cover, and let the chicken cook on low flame for 25–30 minutes until tender and the gravy thickens.

7. Final Touch

Add garam masala, kewra/rose water, and ghee. Simmer uncovered for 3–4 minutes. Turn off heat and rest for 10 minutes before serving.

Serving Suggestions

  • Best enjoyed with Kolkata-style paratha (lachha paratha)

  • Pairs beautifully with plain naan, sheermal, or pulao

  • Serve with sliced onions and a squeeze of lemon

Healthy Tips

  • Use low-fat hung curd to reduce calories

  • Limit ghee to 1 tbsp if preferred

  • Pair with whole wheat paratha or brown rice for a balanced meal


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