BENGALI CHICKEN CHAAP RECIPE:

Chicken Chaap is a Classic Delight for Indian sustenance darlings. This is a novel blend of delicious and sodden chicken pieces and rich and thick sauce. Any Indian celebration will go dull on the off chance that it does exclude Biryani and Chaap in its menu.

In spite of the fact that I haven't attempted and tried this delightful chicken arrangement in numerous spots I have turned into an aficionado of it. I think more than a fan, shouldn't something be said about an A.C. (approve now that is an awful P.J.)?? At any rate, finished numerous legitimate spots I cherish Arsalan's Chicken Chaap/Chanp.

Today I'm sharing the Bengali Chicken Chaap or Chanp Recipe with Kolkata Style from Arsalan.

Fixings:

Chicken: 500g (ideally leg pieces)

Hung curd: ½ container

Ground ginger: 1 tsp

Smashed garlic: 1½ tsp

Mace powder: 1 tsp

Dark pepper powder: 1tsp

Red stew powder: 1 tbsp

Saffron strand: 8-10, rubbed and broke up in 2-3 tbsp of warm drain

Lime juice: 1-2 tsp

Poppy seed: ¼ glass

Salt to taste

Sugar: 1 tsp

Oil: ¼ glass

Readiness:

Wash and clean the chicken pieces and pat it dry with kitchen material.
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Splash the poppy seed in 1/5 glass warm water for 30 mins, secured. Deplete the water and make a fine glue of it. Keep it aside for later utilize.
In a blending dish beat the curd. Blend in all rest fixings aside from meat, oil, poppy seed glue and sugar and beat well to make a smooth glue.

Dunk the chicken pieces in the curd blend. Rub the chicken pieces well to coat them from all sides. Enable it to rest for 4 hrs – 6 hrs in cooler.
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Expel the chicken and let it come to room temperature.

Take a non-stick wok and warmth oil in it on medium fire.

Presently shake off all marinade and include chicken pieces into the hot oil. Broil them on medium warmth. Try not to give the chicken pieces a chance to turn darker.
Include sugar alongside the marinade and give it a decent mix
Add poppy seed paste along withthe saffron infused milk and mix well so that all pieces get coated with the paste.
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In the event that your sauce has gone away and chicken is as yet fixed sprinkle some warm water in the middle. What's more, if chicken is done and it is watery increment the fire to dissipate.