Kolkata Restaurant Chicken Chaap

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Chicken - 1 kg
Ginger garlic paste - 1.5 tbsp
Onion - 2 pc
Red chili powder - 3 tsp
Watermelon seed - 20 gm
Poppy seeds - 30 gm
Cashew nuts - 80 gm
Refined oil - 150 ml
Yogurt - 200 gm
Fresh cream - 100 gm
Khowa Kheer - 30 gm
Ghee - 1.5 tbsp
Garam masala powder - 1/2 tsp
Cardamom - 2 pc
White Pepper - 10 pc
Nutmeg - 1/4
Mace [Jayatri] - 1 pc
Kewra water - 2 tsp
Rose water - 2 tsp
Saffron [Kesar] - 1 pinch
Black Tea - 5 tsp
Kesar [Saffron] - 1/2 tsp
Salt - As per taste

Kolkata Restaurant Chicken Chaap

Kolkata Chicken Chaap are the best chaaps. And many heritage restaurants still stand tall with their exotic chicken chaap dishes. Here is the Chicken Chaap recipe of one of the old & popular heritage Kolkata restaurant.


30 mins


- Dip the poppy seed in warm water and keep it for 5 minutes.
- Wash chicken and remove water completely. No water should be present. If require use a clean cotton cloth to wipe off water.
- Slit the chicken pieces, so spices will go deep inside chicken during marination.
- Wash the watermelon seeds.
- Make paste of the poppy seed & watermelon seed together (use mixer grinder).
- Make powder of Mace, Nutmeg, White pepper and Cardamom together.
- Chop the onions finely.

3-4 hour


- Mix the ginger-garlic paste (1 tbsp), poppy seed & water-melon seed paste, yogurt, fresh cream, cashew paste, red chili powder, garam masala powder with chicken pieces.
- Add the mixture of mace, nutmeg, white pepper and cardamom powder, solid condensed milk, little of the diluted saffron to the chicken properly.
- After this add 1 tsp keora water & 1 tsp rose water to the chicken. Mix them well.
- At last add the melted ghee and 50 ml cooking oil to the chicken. Again mix everything very well.
- Keep the chicken on marination for 3-4 hours.
[If you want you can refrigerate it. But, bring it out at least 30 minutes before cooking to allow it come to room temperature]

35 mins


- Warm the remaining oil in a pan on medium-high flame.
- Add the sugar and caramelize it.
[The sugar is added only for color. Continuously stir the sugar during caramelize process]

- Once the sugar turns brown in color, add the chopped onions.
- Fry the onions till golden brown in color.
[Stir the onions so all of them uniformly fried]

- Once the onions are golden brown, turn the flame to low-medium
- Add the marinated chicken.
- Saute the chicken for 20 minutes.
[Stir the chicken regulary, so they get cooked uniformly and the masala do not get burned at the bottom]
- After about 20 minutes, you will notice chicken will release oil. Now, add the Casey soaked in milk in it. Saute for 1-2 minutes
- Add 4-5 tsp boiled black tea. This gives a nice color to the chicken chaap. Saute for another 15 minutes.
Your cooking is complete. Chicken chaap and Chicken Biryani is an outstanding combination. But, one can enjoy the delicious chicken chaap with naans and parathas too.

Salma Khatun

Salma Khatun

Oct 31, 2017

I love cooking and gardening. I am a YouTuber and runs the channel SalmaTheChef!