Chicken chaanp

“Biriyani and Chicken chaanp” – sound familiar? Presenting for all Awadhi cuisine lovers the recipe for chicken chaanp. If biriyani seems too heavy, no problem, have it with roti, paratha, naan or plain steamed rice. Awadhi cuisine came to Bengal with the Nawabs of Bengal when they shifted the capital to Murshidabad. Enough history lessons for a day, back to this delectable recipe. It is a recipe that has juicy pieces of chicken in rich and delicious gravy. This one is sure to amaze family and guests.

 

Ingredients:

  • Chicken – with bone is preferred – quarter cut is best; however you may use drumsticks or wings or thighs in case quarter cut is not available
  • Ginger paste
  • Garlic paste
  • Fried Onion paste
  • Saffon
  • Sattu (roasted gram flour) – lightly roasted
  • Yogurt
  • Shahi Garam masala powder
  • Kashmiri chilli powder
  • Salt
  • Kewra water
  • Mustard Oil
  • Ghee
  • Turmeric Powder
  • Roasted and ground together to paste or powder – cumin, coriander, black pepper, mace, bay leaves, cinnamon, cardamom, cloves, cubebs (kabab-cheeni)

 

 

Method:

  • Marinate the chicken with yogurt, fried onion paste, generous amount of ginger-garlic paste, the roasted and ground powders, chilli powder, garam masala, salt, kewra water, little mustard oil and little bit of the sattu.
  • Make sure that the chicken is properly coated with the marinade.
  • Keep the chicken marinated for about 4 hours or even overnight.
  • Heat generous amount of oil in a pan and let it smoke.
  • Turn the heat down and add generous amount of ghee.
  • Take the chicken out of the marinade add the chicken and sear till golden on all sides. This ensures that the meat and the juices are sealed.
  • Now add the marinade.
  • Cover and cook in low heat.
  • Stir to ensure that it does not stick to the bottom.
  • When chicken is cooked, the oil separates, the gravy reaches the desired consistency, serve with pulao/ biryani/ any Indian flatbread of your choice.