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Use chicken (big leg pieces).
You need poppy seeds.
Prepare cashews.
Prepare melon seeds (optional).
Use big onion paste.
Provide ginger garlic paste.
Use red chilli powder.
Provide kashmiri red chilli powder.
You need to prepare cumin powder.
You need to prepare Shahi garam masala powder.
Prepare yoghurt.
You need to prepare soy sauce.
Provide keora water.
Provide dried red chillies.
Prepare Whole garam masala.
You need bay leaves.
Use Ghee.

Short Tips:

- The most challenging and time consuming feature of cooking is doing every one of the prep work. You can get pre-prepped veggies or prep your ingredients the day before to cut down on the moment you remain in the cooking area. This is very helpful if you require to get supper out quickly.

Make shallow slits in the chicken leg pieces.
Make a thick paste of the cashews, melon seeds and poppy seeds.
Marinate the chicken with the onion paste, ginger garlic paste, powdered spices, soy sauce, poppy paste, yoghurt, ghee and a teaspoon of keora water for 2 hrs.
Shake the marinade off the chicken and shallow fry them in white oil or ghee.
Heat some white oil or ghee in the same pan if needed.
Add the dried red chillies..
Add bay leaves and whole garam masala to temper the oil.
Add the fried chicken and the marinade.
Cook well until chicken is coated with the spices.
Add half a teaspoon of sugar and salt to taste.
Add water if needed until chicken is tender and cooked.
Once a thick consistenct of the gravy is reached, turn off the stove.
Add the rest of the keora water.
Sprinkle some Shahi garam masala powder on the top and garnish with dollops of ghee.
Serve hot with steamed rice or biryani.

You must have heard vaguely about Chicken Chaap as the perfect accompaniment with biriyani. But even on it's own it a classic Indian food recipe. Chicken chaap is a Bengali mughlai dish. Here Big chicken pieces marinated and cooked in spicy and rich poppy seed based gravy. This is a dry type dish How to make Chicken Chaap Recipe.

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