Bengali Chicken Chaap (Kolkata-Style)
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Ingredients
- 8 bone-in chicken thighs
- 150 g natural yoghurt
- 30 g cashew nuts
- 2 onion, finely sliced
- 5 garlic cloves
- 15 g fresh ginger, grated
- 4 green cardamom pods
- 1 cinnamon stick
- 3 tbsp ghee
- 1 tsp garam masala
Nutrition (per serving)
- Calories
- 659 kcal
- Protein
- 47.7 g
- Carbohydrate
- 12.9 g
- of which sugars
- 7.7 g
- Fat
- 46.4 g
- of which saturates
- 16.7 g
- Fibre
- 2 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the cashew nuts in 60ml hot water for 15 minutes, then blend to a paste.
- 2
Heat the ghee in a large pan and fry the cinnamon stick and green cardamom pods for 30 seconds, then add the sliced onion and cook over medium heat for 12 minutes until deeply golden.
- 3
Add the garlic and ginger and the chicken, and brown for 8 minutes.
- 4
Stir in the cashew paste, then add the natural yoghurt a spoonful at a time, stirring well.
- 5
Pour in 200ml water, cover and simmer for 25 minutes, turning once, until the chicken is cooked through with no pink remaining near the bone.
- 6
Stir in the garam masala and serve with rice or flatbread.
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