Chicken Chaap is a traditional Indian recipe (from Hyderbad) for a classic dish of chicken pieces coated in a blend of yoghurt, spices, onions, garlic and coconut that's fried and served in coconut sauce with a garnish of pistachio nuts. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken Chaap.
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Ingredients:
500g chicken meat, chopped
4 onions, peeled, chopped, and pounded to a paste
6 garlic cloves, crushed
250ml thick natural yoghurt
1/4 tsp freshly-grated nutmeg
1/2 tbsp garam masala
1 tbsp desiccated coconut, ground to a powder
pinch of saffron
2 tbsp cooking oil
50g pistachio nuts, chopped, to garnish
Method:
In a bowl, beat together the yoghurt, onions, garlic, nutmeg, garam masala, coconut and saffron until smooth and well blended. Add the chicken pieces and stir to combine and coat. Cover with clingfilm (plastic wrap) and set aside to marinate in the refrigerator for 90 minutes.
After this time, heat the oil in a kadhai or wok. Remove the chicken pieces from the marinade, add to the oil and fry until nicely browned all over. Add the marinade to the pan and stir to combine. Bring to a simmer and work in 250ml water. Bring back to a simmer, cover the pan and cook over low heat for 60 minutes, or until the gravy is thick and the chicken is completely tender.
Turn into a serving dish, garnish with the chopped pistachio nuts and bring to the table.
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