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Indian cuisine with Joyita: Chicken Chaap

Serves 5


Chicken 1 Kg
Thick yoghurt 1 cup
Onion 1 big finely sliced
Garlic paste 1/2 tbsp
Ginger paste 1 tbsp
Kashmiri chilli powder 2 tbsp
Coriander powder 1 tbsp
Poppy seed paste 2 tbsp
Cashew paste 15 nos made to paste
Salt to taste
Sugar 1 tsp
Green Cardamoms 5
Cloves 2
Cinnamon 1 inch stick
Javetri 3-4 flowers
Star flower (Star anise) 1
Sunflower oil 2 tbsp
Ghee (clarified butter) 5 tbsp
All purpose flour 1 tbsp


  1. Dry roast the cardamoms, cinnamon, cloves, javetri and star flower. Make smooth powder. Keep it aside and will need at the end.
  2. In a big frying pan add 1 tbsp oil. When the oil is hot add the onion and fry till golden brown.
  3. Cool the fried onions and make into a smooth paste.
  4. In a big vessel marinate the chicken with yoghurt, fried onion paste, ginger paste, garlic paste, salt, sugar, kashmiri chilli powder, coriander powder, poppy seed paste, cashew paste and all purpose flour.
  5. Mix nicely and keep at least for 2-3 hours. Best result marinate 6 hours or overnight.
  6. In a deep frying pan add 1 tbsp oil and the ghee.
  7. Remove the marinate from the chicken and the chicken in the hot oil in the frying pan.
  8. Stir the chicken for 3-4 minutes and then add the marinate.
  9. First increase the flame and then stir for a couple of minute.
  10. Simmer, cover and cook till the chicken is fully cooked. Keep on stirring occasionally so that it does not stick in the bottom.
  11. When oil leaves from the chicken add the powder masala as made earlier in point 1.
  12. Increase the flame slightly and cook for 2  minute.
  13. Server hot with Indian roti, naan, fried rice or cumin rice.


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