Description
Crispy on the outside, tender and juicy on the inside. This Dhakaiya Chicken Chaap is inspired by the famous street-style chaap of Mohammadpur, Dhaka.
The secret? Crispy fried onions (beresta), aromatic spices, mustard oil and a simple coating that gives the chicken its beautiful crust.
My wife grew up in the Middle East and never really experienced Dhaka's street food culture. So I thought, why not start with something special, homemade Dhakaiya Chicken Chaap!
And here's the fun part. A single chaap can cost $16 at a restaurant here in Canada, but I bought two whole chickens for just $16 and made eight pieces at home. That's a big difference!
## Ingredients | উপকরণ
For 1 whole chicken (4 chaap pieces). Double the ingredients for 8 pieces.
**For the marinade:**
- Chicken, 1 whole (cut into 4 pieces)
- Garlic paste, 1½ tsp
- Ginger paste, 1½ tsp
- Beresta (fried onions), 3 tbsp
- Kashmiri red chili powder, 1½ tsp
- Roasted cumin powder, ½ tsp
- Coriander powder, ½ tsp
- Salt, ¾ tsp or to taste
- Plain yogurt, 1½ tbsp
- Lemon juice, 1 tbsp
- Black salt (bit lobon), ¼ tsp
- Kebab masala or garam masala, ½ tsp
- Mustard oil, 1 tbsp
**For the crispy coating:**
- Besan (gram flour), 3 tbsp
- Cornflour (cornstarch), 1 tbsp
- Cooking oil, for frying
**For serving:**
- Luchi or paratha
- Raita
- A pinch of black salt or chaat masala
## How to Make Dhakaiya Chicken Chaap
1. Cut the chicken into four pieces. Make shallow cuts in the thicker sections and gently flatten the meat for even cooking.
2. In a bowl, mix garlic paste, ginger paste, crushed beresta, Kashmiri chili powder, roasted cumin, coriander powder, salt, yogurt, lemon juice, black salt and kebab masala.
3. Add mustard oil and mix well.
4. Coat the chicken thoroughly with the marinade. Cover and refrigerate for at least 30 minutes.
5. Just before frying, add besan and cornflour. Mix until the chicken is evenly coated.
6. Heat oil in a heavy-bottomed pan. Fry the chicken over medium-low heat, turning occasionally, for approximately 15–20 minutes or longer if needed, until golden, crispy and fully cooked. The internal temperature should reach 165°F (74°C).
7. Sprinkle a little black salt or chaat masala over the freshly fried chaap.
Serve hot with luchi, paratha and raita!
**Estimated Nutrition (Per Chaap):**
Calories: ~360 kcal
Protein: ~35g
Carbohydrates: ~12g
Fat: ~19g
Nutrition is approximate and varies with chicken size, cut and frying oil absorbed.
If you love traditional Bangladeshi recipes, Dhaka street food and easy homemade cooking, subscribe to Banglar Rannaghor for more!
#ChickenChaap #DhakaiyaChickenChaap #BanglarRannaghor
Become a member of our channel and get exclusive perks:
https://www.youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | https://www.facebook.com/banglarrannaghor/
Website: https://www.banglarrannaghor.com/