Chaap Masala (20g)

• Nutmeg (jaifal)
• Mace
• White pepper (shah morich)
• Green cardamom
• Black cardamom
• Cinnamon
• Piped cubeba
• Black pepper
• Clove
• Shah Jeera
• Star Anise
• Cummin seeds
• Bay leaves
• Rose petal

With this masala pack, you can cook 4 kg Chicken Chaap or 3 kg Mutton Chaap. 

Quick Recipe (chicken chaap - 1kg):

• - Take 1 kg chicken 
• - Wash the chicken and give a slight cut on the flesh
• - Add 250g yogurt after straining water. 
• - Add 30g ginger paste
• - Add 20g garlic paste
• - Add 80g cashew paste
• - Add 30g charmagoj paste
• - Add 30g posto (poppy seed) paste
• - Add 30g khowa kheer
• - Add 100g fresh cream
• - Add 1tsp chilli powder (SalmaTheChef chilli powder)
• - Add 5g SalmaTheChef chaap masala
• - Add 17g salt
• - Add 1 pinch kesar 1 pinch orange food colour in hot milk (30ml), rub the kesar with finger
• - Add this milk to chicken
• - Add 40ml kewra water
• - Add 40ml rose water
• - Add 4-5 drops of meetha atar
• - Mix all the ingredients
• - Marinate for 1 hour
• - Add 50g ghee (melt the ghee)
• - Add 50g refined oil
• - Marinate for another 1 hour
• - Warm 100g refined oil in kadai
• - Add 100g sliced onion & make birista
• - Take out the birista
• - Add 1 pinch and melt it in heat
• - Add the marinated chicken
• - Saute for 5 minutes on low-medium flame
• - Add the birista
• - Cover the kadai, slow cook on low flame for 45 minutes or till chicken gets tender
• Please note that you need to stir every 5 minutes to prevent bottom burning