Chicken Chaap Recipe (Kolkata Style) | Rich Mughlai Gravy at Home

Chicken Chaap Recipe (Kolkata Style) – Learn how to make authentic, rich, slow-cooked Mughlai Chicken Chaap with thick gravy right at home.

In this video, I take you step-by-step through my version of Chicken Chaap — from preparing the beresta base, marination with curd, spices, and nuts, to cooking it slowly in a flat haandi until the gravy thickens and the chicken becomes tender and flavorful. This is a Kolkata-style comfort dish that isn’t rushed, but built with love, patience, and tradition. 🍲

📋 CHICKEN CHAAP (KOLKATA STYLE)

Ingredients:
Chicken leg pieces
Onions (for beresta)
Poppy seeds
Cashew nuts
Thick curd
Ginger garlic paste
Lemon juice
Oil
Ghee
Salt
Turmeric powder
Red chilli powder
Garam masala
Nutmeg powder
Kesar milk
Keora water

Method:

Heat oil and ghee in a flat haandi and slowly fry sliced onions until golden to make beresta.
Remove and keep aside, then grind the beresta with poppy seeds, cashew nuts and curd into a smooth paste.
Marinate the chicken with lemon juice, salt, turmeric, red chilli powder, garam masala, ginger garlic paste, the prepared paste, kesar milk and a touch of nutmeg.
Rest the chicken for at least one hour, preferably longer.
In the same oil used for beresta, add the marinated chicken.
Cook on low flame, allowing the chicken to slowly release oil and form a thick, rich gravy.
Finish with a few drops of keora water, cover and rest for a few minutes before serving.

#kolkatafood #chickenchaap #mughlairecipes

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