An awadhi delicacy, chicken chaap is traditionally a Mughlai dish brought to Bengal by the Mughals straight from Awadh. The marination giving it a juicy texture makes this dish a perfect blend of Mughlai and Bengali cuisine.
Chicken Chaap (Marinated Chicken Curry)
184 25 mins 2 Servings
Nutritional info
281.20 kcal
Nutritional Distribution
- Carbohydrate 4.93 gm
- Protein 7.31 gm
- Fat 11.83 gm
- Fiber 1.44 gm
Ingredients

Chicken Leg
85.0 Gm(85.0 gm) Chicken Leg

Nestlé A+ Curd
1.0 Tbsp(14.0 gm) Nestlé A+ Curd

Ginger Garlic Paste
1/2 Tsp(3.0 gm) Ginger Garlic Paste

Lemon Juice
1.0 Tsp(4.0 ml) Lemon Juice

Red Chilly
1/4 Powder Tsp(0.54 gm) Red Chilly

Haldi
1/4 Tsp(0.6 gm) Haldi

Salt
1/4 Tsp(1.0 gm) Salt

Onion
1/4 Diced Cup(28.0 gm) Onion

Tomato
1/4 Diced Cup(43.0 gm) Tomato

Green Chilli
1/2 Chopped Tsp(1.0 gm) Green Chilli

Cashewnut
1.0 Paste Tsp(4.0 gm) Cashewnut

Vinegar, Distilled
1/2 Tsp(2.0 gm) Vinegar, Distilled

Ginger Garlic Paste
1.0 Tsp(5.0 gm) Ginger Garlic Paste

Red Chilly
1/4 Powder Tsp(0.54 gm) Red Chilly

Haldi
1/4 Tsp(0.6 gm) Haldi

Garam Masala
1/4 Tsp(0.37 gm) Garam Masala

Salt
1/4 Tsp(1.0 gm) Salt

Oil
2.0 Tsp(5.0 ml) Oil

Water
30.0 Ml(30.0 ml) Water
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Steps
- Step 1 Make deep slits on the chicken Leg add 1/4th tsp red chilly powder and 1/4th tsp haldi, and 1/4th tsp salt
- Step 2 Add 1 tsp lemon juice and 1 tbsp Nestlé A+ Curd
- Step 3 Add 1/2 tsp ginger garlic paste and mix well
- Step 4 Marinate for 10 minutes
- Step 5 Heat 3 tsp oil and add onion and tomato puree
- Step 6 Add 1/2 tsp chopped green chilly, 1/2 tsp ginger garlic paste and mix well
- Step 7 Add 1/4th tsp red chilly powder, 1/4th tsp haldi, add 1/4th tsp salt, Add 1/4th garam masala and add 1/2 tsp vinegar
- Step 8 Then add 1 tsp Cashewnut paste and mix well
- Step 9 Add marinated chicken and saute well
- Step 10 Add water to adjust consistency
- Step 11 Cover and cook until chicken softens
- Step 12 Serve hot
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