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Cooking is a type of art and also there are several sorts of cooking that you can find out. You can end up being a gourmet chef or you can merely try to master the art of cooking excellent dishes within your house. Several work in the work environment use cooks, prep-cooks and also supervisors that likewise supervise chefs. We hope this Kolkata Style Chicken Chaap recipe can help make you a far better cook.

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

Short Tips:

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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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