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Every person likes the suggestion of sitting down to a delicious home-cooked meal, but with today's hectic schedules, it can be tougher than ever to locate the time to place one with each other. Fortunately, aid is out there, the Calcutta Style Chicken Chaap Recipe recipe and recommendations in this post will help you put together well balanced meals for your household in a remarkably, short time.

Prepare Chicken (8 pieces).
You need to prepare For marination.
You need to prepare saffron strands and 2 tablespoons hot water.
You need curd.
You need to prepare big size onions, ground to paste.
You need ginger and garlic paste.
Use Kashmiri red chilli powder.
Provide freshly homemade garam masala powder.
You need coriander powder.
You need Kewra water.
You need sattu / roasted gram powder.
Provide cashew nuts and 2 tablespoons poppy seeds, ground to a smooth paste.
You need refined oil.
Use sugar.
You need Salt.
You need to prepare For cooking.
You need to prepare refined oil.
Provide ghee/ clarified butter.

Short Tips:

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Take the chicken legs and make small cuts all over the chicken pieces with a knife. Just like pockets, so that the masala goes inside..
Mix the saffron strands and hot water together and leave it for 10 minutes..
Beat the curd well. Mix all the ingredients written for marination together. Mix well..
Mix chicken and the marination mixture together with your hand. Mix well. Try to fill some masalas inside the cuts or pockets. Cover and keep it in the refrigerator for overnight or at least 7-8 hour..
Heat oil in a flat-bottomed pan. When the oil is hot enough, add the chicken pieces. Saute for a minute in medium to high flame..
Add the masalas over it and saute for another minute. Keep the flame in low. Cover and cook until the chicken is done and he masala separated from the oil. Check in between..
Chicken chaap is ready to serve. Serve hot with piping hot rice/biriyani/naan..

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