Recipes from Professional Chefs to make your cooking easier
Created by the Nawabs of Bengal, Chicken Chaap is essentially an adopted version of it’s mutton counterpart. Extremely famous in Bengal, by which I mean both West and East Bengal. The later currently known as Bangladesh.
Chaap is considered as the most essential accompaniment of Kolkata Biriyani, later finishing the meal with Royal Phirni is a tradition.
The name Chaap comes from the cut of the meat. The English word ‘chop’ probably mis-pronounced as ‘chaap’ by the royal khansamas or cooks. As I mentioned earlier Mutton Chaap is original dish later the chicken alternative was replicated. Both being equally famous and cherished.
Rich with the use of ghee, cashewnuts, poppy and saffron. Mitha attar, rose water and keora being the flavouring along the spice blend of mace, cardamom and nutmeg. We also see the use of braising technique in the method of cooking.
In this recipe I have slightly changed the method from the traditional version
Marinade with:
Recipes from Professional chefs sharing their secrets
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