Chicken Chaap (Marinated Chicken Curry)
184 25 mins 2 Servings
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.
Nutritional info
Per Serving: 1 Medium Bowl - 150.0 gm
Nutritional Distribution
Ingredients
Chicken Leg
85.0 Gm (85.0 gm)
Nestlé A+ Curd
1.0 Tbsp (14.29 gm)
Ginger Garlic Paste
1/2 Tsp (2.52 gm)
Lemon Juice
1.0 Tsp (4.08 ml)
Red Chilly
1/4 Powder Tsp (0.54 gm)
Haldi
1/4 Tsp (0.6 gm)
Salt
1/4 Tsp (1.115 gm)
Onion
1/4 Diced Cup (27.875 gm)
Tomato
1/4 Diced Cup (43.105 gm)
Green Chilli
1/2 Chopped Tsp (1.065 gm)
Cashewnut
1.0 Paste Tsp (4.45 gm)
Vinegar, Distilled
1/2 Tsp (2.16 gm)
Ginger Garlic Paste
1.0 Tsp (5.04 gm)
Red Chilly
1/4 Powder Tsp (0.54 gm)
Haldi
1/4 Tsp (0.6 gm)
Garam Masala
1/4 Tsp (0.37 gm)
Salt
1/4 Tsp (1.115 gm)
Oil
1.5 Tsp (4.965 ml)
Water
As Required (30.0 ml)
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Steps
- Step 1
Make deep slits on the chicken Leg add 1/4th tsp red chilli 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. Add 1/2 tsp chopped green chilli, 1/2 tsp ginger garlic paste and mix well.
- Step 6
Add 1/4th tsp red chilli powder, 1/4th tsp haldi, add 1/4th tsp salt, Add 1/4th garam masala and add 1/2 tsp vinegar.
- Step 7
Then add 1 tsp Cashewnut paste and mix well.
- Step 8
Add marinated chicken and saute well.
- Step 9
Add water to adjust consistency.
- Step 10
Cover and cook until chicken softens.
- Step 11
Serve hot.
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15 mins
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