Bengali Chicken Chaap (4)

A creamy and delicious curry from ” Thali” by Maunika Gowardhan. On special occasions it can be served with a biryani, but it goes well with pilau rice, naan or roti too.

Bengali Chicken Chaap (4)
Print Recipe
Bengali Chicken Chaap (4)
Print Recipe
For the spice powder
  1. Crush the ingredients for the spice powder in a spice grinder then set aside. Soak the cashew nuts and the white poppy seeds in the hot water for 30 minutes.
  2. Meanwhile, put the onions, ginger and garlic in a blender and blend to a smooth, thick paste. Set aside in a large bowl. In the same blender blend the cashew nuts and the poppy seeds together with their soaking liquid to a smooth, thick puree. Mix this with the onion paste.
  3. Add the yoghurt, chilli powder, ground coriander and saffron to the mixing bowl. Mix well and add the chicken pieces to the marinade. Leave to marinate in the fridge for 2 hours or overnight.
  4. When you are ready to cook heat the ghee or oil in a large heavy based non stick saucepan over a medium heat. Shake off the excess marinade from the chicken pieces and add them to the hot pan. Fry well on all sides for 5-7 minutes, stirring to seal the meat evenly all over.
  5. Add the remaining marinade and stir well. Season to taste. Cover and simmer over a low heat for 25 minutes, stirring halfway through and making sure it doesn't stick to the pan. Then add the spice powder and simmer for a further 8-10 minutes.
  6. Garnish with fresh coriander and serve with pilau rice, naan or roti.
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