Chicken Chaap. Large pieces of meat are marinated in an assortment of spices and a cashew & poppy seed paste, and they then sit to soak. Slow roasted in fresh ghee, this is one of my favorite chicken dishes from the East of India, Kolkata to be precise. Juicy, tasty, and oh so flavorful.
There are priceless gems I’ve collected over the years. And we are talking about recipes that have been eagerly written down, cooked, and devoured. When I get back and marvel at how good something has turned out, I always get a hug or big huge proud smile from the owner of the recipe. It requires a great love of food to share a recipe, precisely. It requires precision to get the recipe right, and a big heart to compliment the owner of the recipes. Thanks to my friend Surabi, who shared her mom in law’s famous chicken chaap recipe with me almost 18 years ago.
Chicken chaap is a Mughlai inspired dish. You can find this dish in most restaurants in Kolkata served in an oval platter with a light pulao or biryani. It’s without a doubt my second favorite dish of Kolkata, first being aloo posto. …