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Cooking is a form of art and there are several kinds of cooking that you can discover. You can end up being a gourmet chef or you can just attempt to understand the art of cooking excellent meals within your house. Numerous work in the workplace utilize cooks, prep-cooks and also managers that likewise manage cooks. We hope this Kolkata Style Chicken Chaap recipe can aid make you a far better chef.

You need Chicken.
You need to prepare Onion paste.
You need Ginger and garlic paste.
Prepare curd.
Prepare Kewra water.
Use Rose water.
Prepare Mittha Aatter.
Prepare Poppy seeds paste.
You need Cashew Nuts paste.
You need to prepare Roasted gram flour.
You need to prepare Red chilli powder.
Use Kesar/saffron.
You need Biriyani masala.
You need to prepare Salt.
Prepare White oil.
You need to prepare Ghee.
Prepare no bay leaf.
Use nos cloves.
Use no cinnamon.

Short Tips:

- When cooking a huge meal, attempt to do your prep work the night before. This saves you time when you're obtaining things prepared for your dinner the next day. Have actually whatever washed, cut, as well as prepared to go. You'll thank yourself due to the fact that there is less tension the evening of the large meal.

1st soak poppy seeds into warm water for 20 mins, then make a smooth paste along with cashews..
In a big bowl add curd, onion paste, ginger & garlic paste, red chilli powder, garam masala powder, salt & 1 pinch of sugar, mix well..
Wash the chicken nicely & pat dry with kitchen towel s & prick all over the chicken leg with a fork..
Pour the marination all over the chicken, mix well with hands cover and put in refrigerator for minimum 4/5 hours, overnight do the best..
Take out the marinated chicken before cooking & let them come into room temperature..
In a wide frying pan add 1tbsp ghee & 2/3 tbsp oil, temper with bay leaf, whole garam masala. After the aroma of comes out shake marinates from the chicken & place them in warm ghee/ oil..
Turn the flame to medium range & slow cooked for 15/20 mins, flipping the leg time to time..
Add the remain marination & cook for 10 mins then add cashew & poppy seeds paste. Cook for another 20 mins & when the spices are dry & oil separates from the chicken the dish is ready..
Serve & enjoy the chicken chaap with Biriyani or Rotis..

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