Bengali Chicken Chaap





Chicken chaap has become a dish very special and unique to Kolkata. It found it's popularity into Bengali kitchens in the early 1900's as a result of of Mughal influence in this region of India. This dish is characterized by the use of cashews, white poppy seeds and yogurt which creates a thick and creamy sauce.



  1. Cut chicken into large pieces. Jabima made a whole chicken with bone in. Traditionally, this dish is made with the chicken leg, thigh and drumstick still intact. If you choose this route, you will need 4 large chicken legs for this recipe.cut up chicken
  2. In a large bowl, mix chicken with chaap masala, 1 Tbsp of mustard oil, ginger & garlic paste, red chili powder, cumin, turmeric, and yogurt. Marinate for at a minimum of 30 minutes.mix in spices chickenmix in spices chickenmix in spices chicken
  3. Heat 2 Tbsp of oil in a large pan, add 5-6 bay leaves.indian bay leaves in oil
  4. Add onions and fry until soft.saute onionssaute onions 
  5. Add chicken and all the marinade to the pot or wok and cook for 10 minutes.marinade chicken
  6. Add 1.5 cups of water and simmer on low or medium for 10-15 minutes or until chicken is cooked through. Cover to cook.simmer chicken chaap
  7. Season with salt and sugar. Serve with rice, naan, or roti. chicken chaapchicken chaap

Recipe by STIRR at