This is going to be my first in a series. This is my way of making the perfect Kolkata Chicken Chaamp:
Ingredients for Marination:
- Saffron in Water(Soaked for sometime to release the color)
- Khowa Kheer
- Ginger Garlic Paste(Best made fresh)
- Kashmiri and Red Chili Powder
- Turmeric
- Salt
- Bengali Garam Masala powder (Best to make it yourself, but can use regular Garam Masala Powder too)
- Heavy Cream
- Kewra Water
- Rose Water
- Meetha Atar
- Plain Yougurt
- Sattoo
- Mustard Oil or Ghee
Recipe :
- Mix the above in a bowl
- Add the chicken in the mix and quote it well. Let it rest overnight int the refrigerator for best results. Otherwise a minimum of 2 hrs
- Heat Ghee in a Flat bottomed pan and fry the chicken in low heat(You can also sear the chicken in high heat a little and then turn the heat low. I haven't tested this but usually yields good results)
- Add the remaining marinade if any and cook covered till done.Adjust water with some Sattoo if it becomes to lean
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