Chicken Chaap Gravy Recipe

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 blender of mughlai and bengali cuisine.

Nutritional info

ingredients
85 Gm(85.0 gm) Chicken Leg
ingredients
1 Tbsp(14.0 gm) Curd
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1/2 Tsp(3.0 gm) Ginger Garlic Paste
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1 Tsp(4.0 ml) Lemon Juice
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1/4 Tsp(0.54 gm) Red Chilly(Powder)
ingredients
1/4 Tsp(0.6 gm) Haldi
ingredients
1/4 Tsp(1.0 gm) Salt
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1/4 Cup(28.0 gm) Onion(Diced)
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1/4 Cup(43.0 gm) Tomato(Diced)
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1/2 Tsp(1.0 gm) Green Chilli(Chopped)
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1 Tsp(4.0 gm) Cashewnut Paste
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1/2 Tsp(2.0 ml) Vinegar
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1 Tsp(5.0 gm) Ginger Garlic Paste
ingredients
1/4 Tsp(0.54 gm) Red Chilly(Powder)
ingredients
1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.37 gm) Garam Masala
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1/4 Tsp(1.0 gm) Salt
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2 Tsp(7.0 ml) Oil
ingredients
As Required(100.0 ml) Water
  • Make deep slits on the chicken Leg add 1/4th tsp red chilly powder and 1/4th tsp haldi, and 1/4th tsp salt.

  • Add 1 tsp lemon juice and 1 tbsp curd.

  • Add 1/2 tsp ginger garlic paste and mix well.

  • Marinate for 10 minutes.

  • Heat 3 tsp oil and add onion and tomato puree. Add 1/2 tsp chopped green chilly, 1/2 tsp ginger garlic paste and mix well.

  • 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.

  • Then add 1 tsp Cashewnut paste and mix well.

  • Add marinated chicken and saute well.

  • Add water to adjust consistency.

  • Cover and cook until chicken softens.

  • Serve hot.