Chicken Chaap

Ingredients

• 800 gm chicken
• 50 g onion
• 10 g ginger
• 10 g garlic
• 4 pcs green chillies
• 40 g cashew nuts
• 50 g charmagaz (mixed melon seeds)
• 20 g posto (poppy seeds)
• 10 g chhatu (roasted-gram flour)
• 120 g yoghurt
• 20 g khoya kheer or mawa (reduced, solidified milk)
• 4 g shahi garam masala
• 10 g Kashmiri red chilli powder
• 2 g turmeric
• 15 g salt
• 8 g kewra water
• 10 g rose water
• 4 drops meetha attar
• 1 pinch saffron (in 1 tbsp milk)
• 1 pinch yellow food colour (optional)
• as per need Dalda (vegetable shortening) for frying
• as required Ghee for frying
• as per taste Vegetable oil for frying
• as required Water

Steps

1. Leave the poppy seeds, cashew nuts and charmagaz to soak in water for at least 2 hours. Drain them, then make the poppy seed paste first. Make a separate paste with the cashews and charmagaz together.
2. Roughly chop the onions, ginger, garlic and green chillies and turn them into a paste as well. Put all the pastes into a large mixing bowl.
3. Stir in the yoghurt, chhatu, shahi garam masala, Kashmiri red chilli powder, turmeric, salt, kewra water, rose water, meetha attar and the saffron mixed in 1 tbsp warm milk.
4. Add the khoya kheer to the bowl after grating it.
5. Put the chicken slices in the prepared mixture and coat both sides of every slice well. Let the chicken marinate for 2 hours.
6. Heat the Dalda, ghee and vegetable oil in a large pan over low heat. Avoid letting the oil get too hot. Chaap needs prolonged frying at a very low temperature (150°C).
7. Fry the chicken for about an hour or until the meat is tender. Turn it occasionally so it cooks evenly on both sides.