Dipika wali Chicken Chanp

This Chicken Chanp is an epic recipe shared by my friend Dipika. Though quite an elaborate one, but trust me, the effort is worth it. Pair it with some home made keema biriyani or kolkata style mutton biriyani with some burhani and raita and enjoy the applaud from friends and family.

Chicken Chanp

Ingredients for Chicken Chanp:

  • Chicken – 1 kg, cut into big pieces
  • Marination –
  • Curd – 250 gms
  • Ginger paste – 2 tbsp
  • Garlic paste – 1 tbsp
  • Green chilli paste/ dry chilli powder – as per taste
  • Salt, turmeric, kashmiri chilli powder, 
  • Kasuri methi – 1 tbsp , soaked in water
  • Coriander powder – 1 tbsp
  • Chmin powder – 1 tbsp
  • Garam masala powder – 1/2 tap
  • Black pepper powder – 1 tap
  • Kewra water – 4-5 drops
  • Gravy – 
  • Onion paste – 3 big onions
  • Sugar – a pinch
  • Cashew paste – 1 tbsp
  • Poppy seed paste – 2 tbsp
  • Charmagaz paste – 1 tbsp
  • Cream – 2 tbsp
  • Garam masala powder – 1/2 tap
  • Kewra water – 2 drops
  • Mitha attar – 1 drop
  • Ghee – 2-3 tbsp

How to make chicken chanp:

Mix all the marination ingredients until smooth. 

Coat the chicken pieces really well with this marination. Keep overnight in the refrigerator.

Before cooking, remove the chicken from refrigerator and bring to room temperature. Add white oil and ghee in a pan and when it is hot, add the sugar. Next add the onion paste with a pinch of salt and fry till golden brown.

Pick the chicken pieces from marination, shake it a bit to remove the marination and then add it to the pan. After 30 seconds, add the next piece and so on. Fry carefully till the chicken pieces are well coated with onion paste and turns color.

Next add the remaining marination mixed with half cup of water to the chicken pieces and cook over low heat.

Add the poppy seed paste, cashew and charmagaz paste too. Mix them really well and continue cooking over low heat with cover. You may need to sprinkle some water, if the gravy is too dry. Cook this way for atleast an hour till the chicken is cooked through.

Add ghee with a spoonful of kewra water and it is done. You may garnish the dish with cream, if desired.

Enjoy with some pulao or biriyani.

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