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Preparation Time : 35
Cook Time : 30
Total Time : 65
chicken legs whole 4 nos
onion paste 3 cups
ginger garlic paste 2 tbsp
tomato, grated 1 cups
poppy seed paste 1 tbsp
thick yogurt 1 cups
Red chilli powder 1 tbsp
turmeric powder 1 tsp
Garam masala 2 tsp
kewra water 1 tsp
meetha attar 2 drop
oil 1 cups
ghee 2 tbsp
zeera 1 tsp
cardamom 2-3 nos
bay leaves 2 nos
cloves 4-5 nos
Wash the chicken and drain the access water. Pat dry with kitchen tissue. Marinate it with half of ginger garlic paste and salt. Rest for 30 mims
Heat oil in a pan, add bay leaves, shahi Zeera, cardamom and cloves.
Add the onion paste and let the oil separate
Add the remaining ginger garlic paste and fry till the rawness goes away.
Add red chilli powder and turmeric powder and the grated tomatoes.
Once the oil separates, add poppy seed paste and yogurt. Mix well.
Once the gravy starts thickening, add Garam masala powder.
In a separate pan, Heat ghee and fry the chicken pieces till golden on both sides.
Add the chicken pieces to the gravy and bring it to boil. Add 1/2 cup water and stir.
Finally add kewra water and meetha attar.
Serve kolkata Style chicken chaap with paratha or biryani
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