Chicken Chaap comes from the Mughlai kitchens of Kolkata. In the recipe, bone-in chicken is marinated in yoghurt, whole spices, and ginger-garlic, then slow-cooked until tender.
This version keeps the authentic Kolkata flavours while being naturally high in protein, making it a great choice for both a festive meal and a fitness-focused plate.
Kolkata-style chaap is different from other chicken curries because its gravy uses poppy seed and cashew paste instead of tomatoes. This gives it a pale, glossy and creamy texture without making it too heavy. A dusting of Kolkata’s signature biryani masala or a splash of kewra water at the end lends the dish its distinct fragrance. It takes a bit of patience with marination and slow cooking, but the payoff is a restaurant-style chaap made entirely at home. Because chicken itself is a lean, high-protein base, this dish delivers a substantial protein punch per serving even while staying true to its indulgent, slow-cooked roots.
The marination can be done up to 24 hours in advance, which only deepens the flavour and tenderness of the meat. If you prefer a leaner version, you can use skinless chicken thighs or a mix of thigh and breast without losing much of the dish’s signature richness. This is because the poppy seed–cashew paste gives the gravy its signature creamy ric
Read MoreMarinate the chicken with ginger paste, yoghurt, garlic paste, raw papaya paste, lemon juice and salt. Cover and refrigerate for at least 4 hours, preferably overnight.
Blend the cashews and soaked poppy seeds into a smooth paste, adding a little water as needed.
Take a heavy-bottomed pan and heat ghee and oil together in it. Add cardamom, cinnamon, cloves and bay leaf and sauté until it becomes aromatic.
Add the marinated chicken with all the marinade. Cook on medium-high heat for about 5–6 minutes, stirring until the chicken changes colour.
Add the browned onions and green chillies. Lower the heat, cover, and cook for 15–20 minutes, stirring occasionally, until the chicken cooks in its own juices.
Mix in the poppy seed-cashew paste and combine well. Cover and simmer on low heat for another 10-15 minutes, until the chicken is fully tender and the gravy thickens.
Mix in the warm milk and biryani masala. Simmer uncovered for a few minutes until the gravy becomes glossy and coats the chicken well.
Add a few drops of kewra water and remove from heat immediately, as the fragrance fades quickly with continued cooking.
Rest the chaap for 5 minutes before serving to let the gravy settle and thicken slightly.
Serve hot with roomali roti or paratha.
Yes, you can substitute with an extra portion of cashew paste or melon seed paste, though the flavour will be slightly less traditional.
Marinate it for at least 2 hours. For better flavour, you can marinate it overnight in the refrigerator.
This is a common occurrence when the milk or yoghurt is added over high heat. Always lower the flame before adding dairy and stir gently rather than vigorously.
Yes, but bone-in chicken is better for this dish because it stays moist while cooking and gives the gravy more flavour.
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