- Clean wash chicken lage pice after add kasunut and almonds past onion paste ginger garlic paste court coriander leaves and mint leaves past after add red chilli powder and turmeric powder salt and mittha attar kawra water rose water one cup vegetable oil
- kasuri methi 1 pinch addTo foot colour .
- Get it mixed well
- 3 or 4 charcoal burn into a Aluminium foil 1 tbsp ghee and get into marinated chicken Baul and cover it 1 plate ... Marinated chicken it be marinate 2 or 3 hours
- If pan is a hi flame one by one chicken piece are set the pot and cover it minimum 15 minutes as well as cooked one side after it turn back side and cook as the 15 minutes... After marinated mixture are covered with chicken pieces .And cooked to be Well.
- If the oils are over the that's mean chicken chaap is ready to cooked.
- Pinch of saffron and dry rose are over and one tablespoon ghee is over .
- It's ready to surf and plating.
Shahi chicken chaap with smoky flavour
By Moumita Guin
Feb, 14th
696
Servings
1 person
Cook Time
1 minute
Ingredients
15
- 17
Ingredients
- Chicken lage pice 500gm
- Yoghurt 100gm
- Cashew nut almond nut 25 gm ,25gm
- Onion paste 3 tbsp
- Garlic ginger paste 2 tbsp
- Kasuri methi Pinch
- Vegetable oil 1 cup
- Salt As per taste
- Saffron Just a little pinch
- Essence meetha attar One drop
- Red chilli powder and turmeric powder 2 tbsp
- Rose water and cawara Water 2 tbsp
- Coriander leaves and mint leaves paste 2 grams
- Biryani masala 1 tablespoon
- Black charcoal as per use smoky flavour 3 or 4 pics
- Dry rose Just pinch
- Food colour orange Little pinch
Instructions
Notes/Tips
If you can use charcoal marinated raw chicken or or you can use after cooked chicken chaap.
