Hyderabadi Chicken Chaap
A rich and aromatic Hyderabadi dish featuring tender chicken marinated in a blend of yogurt, spices, and herbs, slow-cooked to perfection giving a flavorful and succulent chaap.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 1 kgChicken (whole or cut into pieces)
- 1 cupYogurt (thick, hung curd preferred)
- 2 largeOnion (large, finely sliced)
- 2 tablespoonsGinger-garlic paste
- 4 piecesGreen chilies (slit)
- 0 ½ cupFresh coriander leaves (chopped)
- 0 ¼ cupMint leaves (chopped)
- 2 tablespoonsLemon juice
- 4 tablespoonsMustard oil
- 2 teaspoonsGaram masala powder
- 1 teaspoonRed chili powder
- 0 ½ teaspoonTurmeric powder
- 1 tablespoonCoriander powder
- 1 teaspoonCumin powder
- 1 teaspoonFennel seeds (saunf, crushed)
- 1 ½ teaspoonsSalt
- 0 ½ cupWater
- 2 tablespoonsGhee (clarified butter)
for basting
Instructions
Clean the chicken and pat dry. Make deep slits on the chicken pieces or throughout the whole chicken to allow the marinade to penetrate deeply.
In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, salt, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, crushed fennel seeds, mustard oil, chopped coriander and mint leaves, green chilies, and half of the finely sliced onions. Mix well to form a thick marinade.
Coat the chicken thoroughly with the marinade, making sure it gets into the slits. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
Preheat the oven to 180°C (350°F). Arrange the marinated chicken on a baking tray or grill rack.
Bake the chicken for 30-35 minutes. Halfway through, baste the chicken with some ghee and scatter some remaining sliced onions on top for flavor.
Increase the oven temperature to 200°C (390°F) and bake for another 5-7 minutes to get a nicely browned and slightly charred finish.
Remove the chicken from oven and let it rest for 5 minutes before serving.
