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Chicken chaap

  • 500 gm Chicken
  • 1 cup Roasted onion paste
  • 1 tbsp Ginger paste
  • 2 tbsp Garlic paste
  • 1/2 cup Tomato puree
  • 1/4 cup Yogurt(hung)
  • 1 tsp Rose water
  • Salt to taste
  • 1/2 tsp Sugar
  • 1 tsp Garam masala powder
  • 1 tsp Red chilli powder
  • 2 Bay leaves
  • 1/2 tsp Saffron
  • 50 ml Oil
  • 2 tbsp Butter
  • 1 Cup Coconut milk
  • 1/2 tsp Turmeric powder

  1. Wash the chicken thoroughly.
  2. Marinade the chicken with 1 tsp ginger paste, 1 tsp garlic paste, Yogurt and salt and refrigerate for 2 hours.
  3. Heat oil in a pan add bay leaves, roasted onion paste, remaining ginger paste, garlic paste and fry untill oil separates from it.
  4. Now dissolve saffron in coconut milk and keep aside.
  5. Then add tomato puree, red chilli powder, turmeric powder, salt sugar, and mix well and cook in medium flame for 5 minutes.
  6. Then add marinated chicken and 1 cup of water into it and mix.
  7. Now close the lid of the pan and cook in low flame untill the chicken are tendered.
  8. Then open the lid add garam masala, rose water, saffron dip coconut milk, into it and cook for 10 minutes in low flame, strring ocassionaly.
  9. Finally add butter over it and remove the dish from the flame, serve hot with naan or parathas.

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