Mughlai Chicken Chaap Recipe – Whole Chicken leg pieces cooked in a rich cashew and poppy seeds paste.This Famous Bengali chicken recipe is a house favourite.
Whisk together the ingredients listed under marinade in a large bowl.Add the Chicken and coat well.Marinate for at least 15 minutes to 24 hours in refrigerator.
For the Cashew Poppy Paste
Soak the cashews and poppy seeds in 1 cup of hot water for 15-20 minutes.
Drain the water and Grind it into a paste along with the ½ cup of roughly chopped onion and one green Chilli.
Cooking
Heat the oil in a pot.Once hot add the whole spices- cardamom, cinnamon, cloves and bayleaf.
Add the sliced onions and cook them to a golden brown.
Next, add the marinated chicken without the marinade.Move the onions to a side and Brown the chicken for about 3-4 minutes
Add the marinade, the poppy seed paste.Cook covered for 15 minutes.
Give the chicken a mix, sprinkle the saffron strands on top and cook covered for another 10 minutes.
Garnish with Kasoori methi and serve hot*.
Notes
*If needed reduce the gravy at this point by cooking uncovered.