Chicken Chaaps – This mild flavoured Bengal Nawabi recipe is about 115 years old and very delicious.

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Chicken Chaaps
The Nawabs of Bengal brought in the celebrated Awadhi cuisine to Bengal way back in early 18th century. When they moved their capital from Dhaka to Murshidabad, the cuisine developed a life of its own. One such dish that was obviously influenced was ‘Chicken Chaap‘. “Chaap’ is a cut of chicken,…This rich, full-bodied aromatic gravy of chicken serves as a perfect accompaniment to the light Chicken Biryani that is served with it.


  1. Bhaskar Basu February 6, 2015 at 10:09 am

    Just tried the recipe…it was awesome…almost exactly similar like
    Aminia…thanks for sharing the recipe…best wishes :)

  2. Pinky Paul February 6, 2015 at 10:09 am

    Just subscribed to your channel. Loved your recipe. I have to try this for
    sure.. But I have a question .. Do we need to add besan or chattu in the
    masala mixture?? Will both taste same?? Or do I need to dry roast besan
    before adding? 

  3. manju mittal February 6, 2015 at 10:09 am

    Can this get any better than this! excellent presentation, simple, and
    easy. Really liked your presentation. Are you Bengali? I believe one needs
    to be quintessential bengali to even hear this chicken chaap name, forget
    about the recipe.

  4. Mitesh Sawant February 6, 2015 at 10:09 am

    sir i want to see parsi non veg recipes so please add videos its really
    awesome that we connect our indian food culture thanx a lot sir

  5. Mitesh Sawant February 6, 2015 at 10:09 am

    superbbbbbb recipe sir thanx a lot

  6. Souradip Roy February 6, 2015 at 10:09 am

    gr8 man …. (y)