Tuesday, February 18, 2014

"Chicken ChaNp" with the recipe of Tanaya's mamma

I cooked "Chicken ChaNp" for the first time on Valentine's day this year!
Well!! I must confess one thing that, I am not much a believer of such "special days" and hardly matters to me. But any reason for receiving gifts and good food must be celebrated!!! ;)
Donno why, but never tried this very common Mughal-influenced preparation of Kolkata at home ever in my life. May be because, I thought it will be a very rich and time taking preparation with too many ingredients. However, I just felt like trying it immediately when I got this recipe from Tanaya . And didn't even wait for the perfectly cut chicken pieces for this recipe. Tried with whatever I had in my fridge.
Tanaya got this recipe from her mamma ("jethima"/ aunt) and she told me that, it's their family favorite. And now, it's our favorite too. Must say, that it is one of those best recipes I learned from my friends. Can't thank her enough for sharing this beautiful recipe.
Though most of the "ChaaNp/ Chaap" recipes ask to add onion paste (raw or boiled), but this recipe is without onion. Trust me, you will not have to compromise with the taste.


Recipe adapted from Tanaya Mukherjee Dasgupta's Mamma (aunt):
Yield 4 servings
Ingredients for "Chicken ChaNp":

  1. Whole/large chicken legs 4 pieces (I used whatever I had in my hand)
  2. Ginger 2 inches
  3. Garlic 7-8 fat cloves 
  4. Green chilli 5-6 (or according to your taste)
  5. Hung curd 1 cup
  6. Turmeric powder as required
  7. Salt & sugar according to your taste
  8. Poppy seed 1 and 1/2 table spoon
  9. Melon seed (preferably "charmagaj") 2 table spoon
  10. Cashew nuts a hand ful
  11. Garam masala powder 1/2 tea spoon (cinnamon,cardamom and cloves)
  12. Nutmeg & mace powder 1/2 tea spoon
  13. Whole garam masala  (cinnamon,cardamom,cloves and bay leaf )
  14. Kewra water 1 tea spoon
  15. Meeta itr 1 drop
  16. Refined oil 5-6 table spoon
  17. Ghee 1 generous table spoon (you can use more ghee and less oil if you wish)
How to prepare "Chicken ChaNp":
  • Make a paste of ginger, garlic and chilli. 
  • Make another paste with poppy seed, melon seed and cashew nuts.
  • Wash and pat dry chicken pieces. 
  • Marinate with hung curd, ginger-garlic-chilli paste and little of the poppy seed-melon seed-cashew nut paste. Also add turmeric powder, garam masala powder and half tea spoon kewra water in marination. I marinated overnight. 
  • Heat oil and ghee in a flat and heavy bottomed pan. Add whole spices. Add remaining poppy seed-melon seed- cashew nut paste once the whole spices are fragrant. Stir and cook for about 1-2 minutes over low heat and add the chicken with marination. Cook for another 2-3 minutes over medium heat and lower the heat. Put a lid. Stir and scrape the bottom and sides occasionally.
  • Add very little water if needed. Add salt and sugar.
  •  Cook until chicken is soft and oil is separated from the spices. Rich golden color gravy coats the chicken pieces and oil is separated. 
  • Add remaining kewra water, a drop of  meetha itr and nutmeg-mace powder. Cover it and cook for another minute or two. Turn off the heat and Chicken ChaNp is ready to serve.
  • I served with plain naan. But best served with rumali roti. 
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2 comments:

  1. Simply awesome and delicious looking chicken chanp. I simply love the colour, texture and the look of it. No doubt it mustst have been super tasty as well.
    Deepa

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    Replies
    1. Thank u so very much Deepa...this is indeed yummy :)

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