Chicken Chap is a Mughlai cuisine recipe and non-vegetarian,delicious dish and combination of South Asian cuisine with the cooking styles and this recipes of Central Asian and Iranian cuisine and preparation in 30m, cooks in 70m, total in 100m. Follow the procedure given bellow.

Ingredients:-

• Chicken Legs
• A cup of custard
• 1Dry red chilli
• 2Tej patta(Bay Leaves)
• 1 inch Cinnamon stick(Darchini)
• 1 Onion (paste)
• 2 Ginger (paste)
• 2 teaspoon Red chilli powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala Powder
• 1-1/2 tablespoons Cashew nuts(paste)
• 3 tablespoons Poppy seeds, mixed in warm water leave for 20 minutes
• Kewra water,
• A few drops Ghee, or butter as you wish for coocking
• Salt

 Recipe:-First of all mixing leaving Poppy seeds with warm water for 20 minutes.  At the same time quickly prepare Garam masala. But you  may also use stored Garam masala . but recently  fresh made garam masala is create more flavourful. Clean  the Chicken well wash it dry and pat them with a frock,all over the chicken prick till the bone in several palaces. Take the mixed Poppy seeds and cashew nut both are mixing in a blender to create smooth paste,and adding a little water. Pour it in bowl.Then add grind chopped Onions,Ginger and Garlic mix with the help of water to made in a fine paste. Then add curd ,Onion –Ginger –Garlic paste, Red chilli powder add a little salt mixed by hand or a frock till combined. Pour this Marinade all over the chicken and mix well. This marinated chicken must be kept until it gets soft & juicy before cooking.  Then put the marinated Chicken in a refrigerator for a minimum of 5 hours.  Take the marinated Chicken out from the refrigerator and let them leave room temperature before cooking. Add 2 tablespoons of ghee on medium heat.Then ghee is hot  ,temper with tej patta, red chilli, and  Darchini and stir .And after the aroma cinnamon rises, shake off the marinade from chicken legs  and put them hot ghee. 15 minutes flipping the legs tunrn the heat to medium and slow cook. Leg  is almost cooked, add the marinade and cook for about 10 more minutes for all the wonderful smell.Add  Cashew and Poppy seed paste. Cooking for 20-30 munites and till the spices .The dish comes together with smells. Add 2 drops of Kewra water stir and switch off . Then serve the Chicken Chap recipe.

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