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Chicken Chaap (Kolkata Mughlai Curry)

Yogurt-marinated chicken slow-simmered in a creamy charmagaz, poppy seed and caramelized-onion gravy with kewra water — Kolkata's famous Arsalan-style chaap at home.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Marinating 1 hour
Servings: 4 to 6 servings
Course: Main Course
Cuisine: Indian (Kolkata Mughlai)
Ingredients Method

Ingredients
  

For the Chicken Marinade
  • 2 lbs 900g bone-in chicken (thighs and drumsticks, or 4 leg quarters)
  • ¾ cup plain whole-milk yogurt
  • 1½ tablespoons ginger garlic paste
  • 1 tablespoon lemon juice
  • 2 teaspoons Kashmiri red chili powder (for the marinade) for the marinade
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt (for the marinade) for the marinade
  • 1 tablespoon mustard oil
For the Chaap Paste
  • 3 tablespoons charmagaz melon seeds
  • 2 tablespoons white poppy seeds khus khus, soaked in warm water for 20 minutes
  • 8 –10 raw cashews soaked in warm water for 20 minutes
  • 2 green chilies adjust to taste
  • 3 tablespoons warm milk for blending
For the Curry
  • ¼ cup ghee (for the curry) for the curry + 2 tablespoons oil
  • 2 large onions thinly sliced (for caramelizing into beresta)
  • 2 bay leaves
  • 1 cinnamon stick 2-inch
  • 4 green cardamom pods lightly crushed
  • 4 cloves
  • 1 teaspoon Kashmiri red chili powder (for the curry) for the curry
  • ½ teaspoon garam masala
  • 1 teaspoon salt (for the curry) for the curry, or to taste
  • 1 cup warm water more if needed
For Finishing
  • ¼ cup fresh cream plus extra for drizzling
  • 1 teaspoon kewra water the signature fragrance — don't skip it
  • ½ teaspoon rose water optional but lovely
  • 1 tablespoon ghee (for finishing) for finishing
  • Fried onion strings beresta, for garnish
  • Fresh cilantro or mint chopped (for garnish)

Method
 

  1. Marinate the Chicken: In a large bowl, whisk together the yogurt, ginger garlic paste, lemon juice, Kashmiri red chili powder, cumin, turmeric, salt, and mustard oil. Add the chicken pieces and rub the marinade into every piece. Cover and refrigerate for at least 1 hour, or up to 8 hours.
  2. Make the Chaap Paste: Drain the soaked poppy seeds and cashews. Add them to a blender with the charmagaz, green chilies, and warm milk. Blend to a completely smooth, thick paste. Set aside.
  3. Caramelize the Onions (Beresta): Heat the ghee and oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions with a pinch of salt and cook 12–15 minutes until deep golden brown. Remove and set aside, keeping the flavored oil in the pot.
  4. Temper the Spices and Sear: In the same flavored oil, add bay leaves, cinnamon, cardamom, and cloves. Sizzle 30 seconds. Add the marinated chicken with all the marinade and sear 8–10 minutes until lightly browned.
  5. Build the Chaap Gravy: Stir in the chaap paste, Kashmiri red chili powder, garam masala, and salt. Cook 4–5 minutes until thickened. Add caramelized onions and warm water. Simmer covered on low 30–35 minutes until chicken is tender (165°F / 74°C).
  6. Finish Like Kolkata: Uncover and stir in fresh cream, kewra water, rose water (if using), and the final tablespoon of ghee. Simmer 3–4 minutes until thick. Garnish with cream, fried onion strings, and cilantro. Serve hot.