Mughlai Saffron Chicken Chaap Recipe - Chicken leg pieces in a rich gravy (2024)

Published: Mar 23, 2019 · Modified: Feb 25, 2023 by chhavi

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Mughlai Saffron Chicken Chaap Recipe – Whole Chicken leg pieces cooked in a rich cashew and poppy seeds paste.This Famous Bengali chicken recipe is a house favourite.

The flavours are Mughlai and pure.Each and every ingredient sings its own song but it comes together in such a beautiful harmony! The only downside is the look of the chicken.Yes I have said it.I don't like white looking chicken dishes because to me they seem bland.

Having said that, this dish is anything BUT bland.The soaked almonds and Khas Khas puree gives the gravy gorgeous richness which along with the some choice spices makes this chicken dish an absolute delight!

This Chicken Recipe is inspired from the book "Tiffin" by Sonal Ved.I got it as a secret Santa gift last Christmas and I would recommend this book to everyone.It's sort of a know it all book for Indian Cuisine.I love just flipping through the pages of inspiration.

If you love chicken curries like me, do try Authentic Goan Chicken Vindaloo Recipe & Easy Instant Pot Indian Butter Chicken too.

Mughlai Saffron Chicken Chaap Recipe - Chicken leg pieces in a rich gravy (1)

This dish literally screams RICH ! Though it doesn't call for any cream or dairy and no frying. It's the blend of flavours and textures which make this dish an absolute standout chicken recipe.

How to make Mughlai Saffron Chicken Chaap

This recipe is traditionally made with Whole Chicken Leg pieces

Step 1: Making the Cashew Poppy Seed Paste.

Soak the cashews and poppy seeds in hot water.Puree it along with onion and green chilli

Mughlai Saffron Chicken Chaap Recipe - Chicken leg pieces in a rich gravy (2)

Mughlai Saffron Chicken Chaap Recipe - Chicken leg pieces in a rich gravy (3)

Step 3:Cooking the Onions

Cook the onions to a golden brown hue.This along with he saffron will give a nice color to the dish.

Mughlai Saffron Chicken Chaap Recipe - Chicken leg pieces in a rich gravy (4)

Step 4:Combining everything together

Wring the marinade out of the chicken and add to the hot pan.This is done to caramelise the chicken.After this step, add the marinade and the poppy seed paste.

Bonus Tips

To make this dish healthier - you can use chicken breast instead of legs.
To make the gravy less calorie dense you can dilute the it with water.

Mughlai Saffron Chicken Chaap Recipe - Chicken leg pieces in a rich gravy (5)

What to serve along with Chicken Chaap

My husband is forever a Chawal person(a perpetual rice eater) so he usually eats this with a khichadi or a pulav. Plus papad when I am feeling generous.

I eat this with flatbreads- Naan, whole wheat rotis or parathas or Ragi roti.

Mughlai Zafrani Chicken Chaap

Mughlai Chicken Chaap Recipe – Whole Chicken leg pieces cooked in a rich cashew and poppy seeds paste.This Famous Bengali chicken recipe is a house favourite.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Marination time: 15 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: Indian

Keyword: Mughlai Zafrani Chicken Chaap

Ingredients

▢ 500 gms Whole Chicken Legs
▢ 1 tablespoon Oil or Ghee
▢ 1 Cup Sliced Onions
▢ 2 Cloves
▢ 1 Bay Leaf
▢ 3 Green Cardamoms
▢ 1 stick Cinnamon
▢ Few Strands of Saffron

Cashew Poppy Paste

▢ 2 tablespoon Poppy Seeds
▢ ¼ Cup Cashews
▢ 1 Green Chilli
▢ ½ Cup Onion roughly chopped

Marinade

▢ 1 Cup Hung Curd or Greek Yogurt
▢ 1 tablespoon Ginger
▢ 1 tablespoon Garlic
▢ Salt to taste

Instructions

Marinate the Chicken

Whisk together the ingredients listed under marinade in a large bowl.Add the Chicken and coat well.Marinate for at least 15 minutes to 24 hours in refrigerator.

For the Cashew Poppy Paste

Soak the cashews and poppy seeds in 1 cup of hot water for 15-20 minutes.
Drain the water and Grind it into a paste along with the ½ cup of roughly chopped onion and one green Chilli.

Cooking

Heat the oil in a pot.Once hot add the whole spices- cardamom, cinnamon, cloves and bayleaf.
Add the sliced onions and cook them to a golden brown.
Next, add the marinated chicken without the marinade.Move the onions to a side and Brown the chicken for about 3-4 minutes
Add the marinade, the poppy seed paste.Cook covered for 15 minutes.
Give the chicken a mix, sprinkle the saffron strands on top and cook covered for another 10 minutes.
Garnish with Kasoori methi and serve hot*.

Notes

*If needed reduce the gravy at this point by cooking uncovered.

Nutrition

501

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