Chicken Chaap for my jethani’s Birthday 🌸❤️

Ingredients

• 1 kg Chicken Pieces (bone‑in, skin on for flavor)
• 2 tablespoons Lemon Juice (freshly squeezed from one large lemon)
• 1 medium Onion (finely chopped)
• 1 tablespoon Ginger (grated)
• 1 tablespoon Garlic (minced)
• 1 teaspoon Green Chili Paste (store‑bought or homemade)
• 2 tablespoons Plain Yogurt (Curd) (full‑fat, at room temperature)
• 1 teaspoon Kashmiri Red Chili Powder (for color, mild heat)
• 5 pieces Dried Red Chilies (whole, for roasting)
• 1 teaspoon Coriander Seeds (whole)
• ½ teaspoon Black Peppercorns (whole)
• ½ teaspoon White Peppercorns (whole)
• ½ teaspoon Cumin Seeds (whole)
• ¼ teaspoon Fenugreek Seeds (whole)
• 3 pieces Cloves (whole)
• 3 pieces Cardamom Pods (green, whole)
• 1 small Cinnamon Stick (2‑inch piece)
• 1 piece Bay Leaf (whole)
• 1 teaspoon Sugar (granulated)
• 1½ teaspoons Salt (or to taste)
• ½ teaspoon Turmeric Powder (ground)
• 2 tablespoons Vegetable Oil (for marination and cooking)
• 1 teaspoon Dalda (Hydrogenated Vegetable Ghee) (optional, adds richness)
• 1 teaspoon Rose Water (food grade)
• 1 teaspoon Kewra Water (food grade, aromatic)
• 1 teaspoon Sweet Syrup (simple sugar syrup or honey)
• 1 teaspoon Biryani Masala (optional) (for extra depth, optional)

Instructions

1. Lemon Juice & Initial Chicken Prep

   Squeeze the juice of one large lemon (about 2 Tbsp) into a large mixing bowl and add the chicken pieces. Toss to coat evenly and let rest for 10 minutes.

   Time: PT5M

2. Add Aromatic Paste

   Finely chop the onion, grate ginger, mince garlic and add them to the bowl along with green chili paste, plain yogurt and Kashmiri red chili powder. Mix thoroughly.

   Time: PT5M

3. Dry‑Roast Whole Spices

   In a small pan over low flame, add dried red chilies, coriander seeds, black & white peppercorns, cumin seeds, fenugreek seeds, cloves, cardamom pods, cinnamon stick and bay leaf. Roast for 3‑4 minutes until fragrant, stirring constantly to avoid burning.

   Time: PT4M

   Temperature: Low flame

4. Grind Roasted Spices

   Transfer the roasted spices to a mortar and pestle (or spice grinder) and grind to a fine powder. Set aside.

   Time: PT2M

5. Complete Marination

   Add the ground spice powder, sugar, salt, turmeric powder, 2 Tbsp vegetable oil and 1 tsp Dalda to the chicken mixture. Mix until every piece is well coated. Let the chicken marinate for at least 20 minutes (longer up to overnight for extra tenderness).

   Time: PT15M

6. Pan‑Fry the Chicken

   Heat a skillet over low to medium‑low heat, add a splash of oil and place the marinated chicken in a single layer. Cook slowly, turning occasionally, until the oil begins to separate from the meat and the chicken is about 80 % cooked (≈15 minutes).

   Time: PT15M

   Temperature: Low to medium‑low heat

7. Add Aromatic Waters

   Stir in rose water, kewra water and sweet syrup. Cook for another 2‑3 minutes so the aromas meld with the chicken.

   Time: PT3M

   Temperature: Low heat

8. Optional Biryani Masala Finish

   If desired, sprinkle biryani masala over the chicken, mix quickly and cook for 1‑2 minutes more.

   Time: PT2M

   Temperature: Low heat

9. Rest & Serve

   Turn off the heat, cover the pan and let the chicken rest for 1 minute. Transfer to a serving dish and serve hot with naan, rice or a fresh salad.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g