Friday, November 11, 2016

Chicken Cashewnut Chaaps

Chicken chaaps is a delicious delight to chicken lovers. It looks elegant and rich and tastes even amazing. Chicken chaaps is a traditional Mughlai cuisine, though I have not followed exact procedure but  have prepared with variations as per the convenience and to make it easy. Chaaps is usually the one which we cook in steam or pressure, just like preparing in a pressure cooker. This recipe can also be prepared using a large pan,closing the lid.The choice is always for the one who cooks it. Try the chicken cashew nuts chaaps and write to me...
Preparation time: 30 min
Serves: 4 -5

Chicken Pieces -500gms [Leg and Thigh pieces -use whole or make pieces]
Chopped onion-1 cup
Turmeric powder
Bay leaf -1
Yogurt/Curd -1/4cup
Red chili powder -1/4tspoon
Garam masala -1/4tspoon

For masala:
Roasted cashew nuts -1/2 cup
Red chili powder - 1/2 table spoon
Cumin powder -2 tspoons
Coriander powder -2 tspoons
Black pepper -2
Grated fresh coconut -1/2 cup
Tomato -1
Coriander leaves /cilantro -1/2 cup
Garlic -6 clove
Ginger -1/2 inch
Clove -2-3
Cinnamon -1/2 inch
Cardamom powder- 2 pinches [optional]
Salt as per taste
water as much as required


  1. Marinate chicken pieces with Yogurt, Red chili powder, turmeric ,salt and garam masala  for 20 min.
  2. Grind the ingredients mentioned above in the masala to get coarse or smooth paste.
  3. Take a pressure cooker, add oil -when oil is hot add chopped onion. bay leaf  and once its golden color, add marinated chicken pieces,  masala and required amount of water [a cup]. Close the lid and pressure cook for 2 whistles. 
  4. Once the pressure subsides, open the lid. If you require more gravy type then add water and cook for few more minutes or if you need dry chicken , you can always evaporate the water in gravy to get dry recipe.
Note: Can make Mutton Chaaps using same procedure but, mutton requires some 4 -5 whistles to cook well. Please try to eat well cooked Meat.

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