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.
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.