Description

A rich and flavorful Mughlai classic, Chicken Chaap is a slow-cooked chicken leg quarter marinated in a blend of yogurt, poppy seed paste, aromatic spices, and a hint of saffron. The chicken is pan-fried or shallow-fried in ghee or oil until tender, juicy, and infused with deep, bold flavors. Its thick, creamy gravy clings to the meat, making it perfect to enjoy with Polao, naan, or paratha. This dish delivers a regal taste experience with every bite — mildly spicy, slightly sweet, and absolutely indulgent.