| Prep: 45 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 655 | 51g | 22g | 21g |
| sugars | fibre | protein | salt |
| 7g | 3g | 45g | 1.12g |
Why I Love Indian Chicken Chaap
Whenever I think about the magic of fusion cuisine, the quintessential Indian recipe, Chicken Chaap, always comes to mind. There’s a unique sense of enchantment that grows as you marinate the chicken in a mix of tantalizing spices, transforming simple ingredients into an irresistible feast for the senses. The appeal lies in its universality – whether you’re entertaining guests or trying to jazz up a weeknight meal, Chicken Chaap is a delicious way to add a touch of exotic adventure to your menu.
A Celebration of Flavours
Chicken Chaap is a marvellous medley of ingredients, each contributing its distinct note to the symphony of flavours. The combination of yogurt and spices creates a velvety, aromatic marinade that seeps into the chicken, tenderizing it, and infusing every bite with a deeply satisfying complexity. I’ve always admired how dishes like these embody the essence of my Japanese ancestry – a deep respect for ingredients and an understanding of how they can harmoniously complement each other. A nod to Sanjeev Kapoor, among other chefs, whose innovative culinary approaches have often sparked my own creative flames.
Pairing Possibilities Land And Sea
This Chicken Chaap shares similarities with dishes like Chicken Tikka Masala and Butter Chicken, given the sumptuous blend of spices and yogurt that forms the heart of the recipe. But unlike these traditional favorites, Chicken Chaap is driven by its rich, ghee-swept gravy that captivates your palate in an unrivaled manner, bringing to mind the lush umami depth of a Japanese miso-glazed cod or a tender salmon teriyaki.
Given its versality, I love serving Chicken Chaap alongside basmati rice or naan for a complete meal. However, if you’re as enamoured with seafood as I am, I highly recommend trying it with a side of Pacific Northwest oysters or Alaskan king crab. This creates a harmonious balance between earth and sea, amplified by an array of vibrant spices that would undoubtedly leave a lingering touch of culinary magic on your palate.
So don’t restrict this regal dish to the confines of special occasions or weekend feasts, let the Chicken Chaap inspire your everyday meals and fill it with a celebration of diverse flavours.
What You’ll Need
- 2 pounds of chicken pieces
- 2 cups of plain yogurt
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 2 tablespoons of red chili powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of cumin seeds
- 2 tablespoons of coriander seeds
- 5 green cardamom pods
- 2 cinnamon sticks
- 5 cloves
- 1/2 cup of ghee (clarified butter)
- 2 large onions, finely chopped
- 2 tablespoon of poppy seeds, soaked and ground
- 1 cup of cashew nuts, soaked and ground
- 2 tablespoons of kewra water
- 2 tablespoons of rose water
- Salt to taste
Method
Step One
Marinate the chicken pieces with ginger paste, garlic paste, red chili powder, turmeric powder and salt. Let it rest for at least 1 hour.
Step Two
Dry roast the cumin seeds, coriander seeds, green cardamoms, cinnamon sticks and cloves until fragrant. Allow them to cool down and then grind them into a fine powder.
Step Three
In a pan, heat up the ghee and saute the finely chopped onions until they turn golden brown. Be patient and cook them on a medium heat to make sure they are cooked evenly. Once done, remove half of the fried onions and keep them aside for garnishing.
Step Four
Add the ground spices from Step Two to the pan with remaining onions. Mix well and cook for a few minutes until the spices blend well with the onions.
Step Five
Add the marinated chicken to the pan and mix well until the chicken pieces are well coated with the onions and spices. Cook on medium heat for approximately 15-20 minutes, turning occasionally until the chicken pieces are nicely browned.
Step Six
Add the plain yogurt, poppy seed paste and ground cashew nuts into the pan. Mix well, reduce the heat to low, cover the pan and let it simmer for about 20 minutes, or until the chicken is cooked through and the gravy is thickened.
Step Seven
Turn off the heat and add the kewra water and rose water to the curry, give it a nice stir. Cover and let it sit for a few minutes so that the aroma of the kewra water and rose water is well absorbed by the curry.
Step Eight
Your Chicken Chaap is ready to serve. Garnish with the fried onions kept aside earlier. The dish goes well with naan or rice.
