Chicken Chaap Recipe | Shireen Anwar in Lively Weekends

Ingredients

• 4 whole chicken leg pieces
•  2 tbsp ginger paste
•  2 tbsp garlic paste
•  3 onions ( ground to paste )
•  2 tomatoes ( pureed)
•  1 tbsp poppy seeds ( Soak the poppy seeds in warm water for 30
•  minutes, drain the water and grind it to a fine paste ) 1 cup hung yogurt
•  !/4 cup milk
•  8-10 saffron strands ( dissolved in warm milk )
•  1 tbsp red chilly powder
•  2 green chillies
•  1 tsp turmeric powder
•  2 tsp garam masala powder
•  1/4 tsp kewra essence
•  1/2 tsp rose water
•  1/2 cup ghee/oil
•  1 bay leaf
•  4 cloves
•  5 pods of green cardamoms
•  1 tsp caraway seeds
•  1/2 tsp lemon juice
•  Salt to taste
• 1 tbsp coriander chopped
•  Oil for frying

Methods

1. Marinate the chicken pieces with 1 tbsp each of ginger/garlic paste and salt.
2. keep it aside for 2 hours.
3. Now in a pan heat oil.
4. Fry the chicken pieces till light golden in colour and keep them aside.
5. In another pan heat up the oil/ghee and add the caraway seeds, bay leaf, cloves and green cardamoms.
6. Add the onions and fry till golden brown.
7. Add 1 tbsp each of ginger/garlic paste and saute for a few seconds.
8. Add red chilly powder, turmeric powder, salt and the pureed tomatoes and mix well.
9. As the oil starts leaving the masala reduce the flame and put the ground poppy seed paste and stir.
10. Now put in the hung yogurt and mix well.
11. Saute. Add the milk and saffron and mix well. Once the gravy looks thick, add half of the garam masala and mix well. Add water and bring it to a boil.
12. Put the fried chicken pieces into it.
13. Cook covered till the chicken is done. Finally add the remaining garam masala, kewra essence, rose water, lemon juice and coriander.
14. Serve the Chicken chaap with rotis or rice.