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
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
