Wednesday, 6 July 2016

Chicken Chaap

                                                   
Chicken Chaap
Ingredients:


750 gms chicken meat


½  cup oil
200 grms  Hung Curd


1 tsp Grated Ginger


3 tblsp curshed garlic  


1 ½ tsp Mace Powder


1 tsp Black pepper powder


3 tblsp green chillies paste
1 tbsp Red Chili powder


Saffron strand 8-10, rubbed and dissolve in 2-3 tbsp of warm milk


1-2 tsp Lime Juice


½ cup Poppy seeds


Salt to taste


1/3  cup Sugar


1 Tablespoon Garam Masala Powder (Cinnamon, Cardamom, Cloves)


¼ Teaspoon Nutmeg & Mess Powder (Joyetree,Jaifal)


1 Teaspoon Kewra Water


2-3 Drops Mitha Attar


 Methods:


Marination:


At first, clean the Chicken and then make some Slits (a long narrow cut) on it.


Then marinate the chicken with all the Marinated items listed above for at least 3-4 hours in refrigerator.


Cooking: Heat a cooking pan in medium flame and put Ghee, Vegetable Oil. Add fried onion Paste (see notes), Ginger & Garlic Paste, stir them well for 5 mins.


Then put some salt, sugar, red chili powder, turmeric powder and mix them well.


Now add the marinated chicken along with the extra marinated mixture into the pan and cook for 5 mins.


Reduce the flame to low-medium and let the chicken be slow cooked for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned.


Once the chicken is cooked, add ¼ Teaspoon Garam Masala powder,1/4 Teaspoon Nutmeg & Mess powder,1 Teaspoon Kewra Water,1/4 Teaspoon Rose Water, and at last 2-3 drops of Mitha Attar.


Now your yummy and spicy “Chicken Chaap” is ready, serve it with Biriyani/Pulao/Naan or you can also serve it with plain white rice.


Notes
Fried Onion Paste - Cut the Onion in dice shape and fry it in oil with low-medium heat. Once they are transparent blend them in the mixture to make a paste.

This recipe would require more oil/ghee, you can drain excess oil at the end.

Use only ghee to make this more tasty.







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