A rich Kolkata-style chicken chaap marinated with yogurt, poppy seed paste, cashew, fragrant spices, and slow-cooked in ghee, creating a velvety Mughlai delicacy celebrated alongside biryani in Bengal’s iconic culinary heritage.
3 Hours 15 Minutes
4 Servings
Chicken Chaap holds a legendary place within Kolkata’s Mughlai food culture, where aromatic chaap and biryani have long been served together in bustling old-city eateries and family celebrations. Influenced by Awadhi royal kitchens yet uniquely adapted by Bengal’s culinary traditions, the dish became known for its silky marinade and luxurious spice balance.
Prepared with yogurt, poppy seed paste, cashew, and fragrant ghee, Chicken Chaap is deeply associated with festive evenings, wedding feasts, and nostalgic restaurant dining across Kolkata. Its rich coating, tender meat, and slow-cooked aroma reflect Bengal’s enduring love for indulgent yet elegantly balanced Mughlai-inspired comfort food.
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