Pan smeared Chicken Chops is a pan – sauteed chicken delicacy that is marinated in aromatic Indian spices and herbs. Chicken chops also known as chicken chaap or chicken in chaape is delicious, flavorful and simple to prepare!
This recipe calls for two marinades. Firstly, chicken is marinated in lemon juice and salt. Secondly, in herb and spices. Grilling chicken in the oven – Marinate overnight and then grill. I altered the recipe a little, instead of oven I preferred pan-cooking as pan sauteing resulted in a “thick gravy” that was excellent with our soft rotis. The best part was pan smeared chicken requires just two hours of marinade. Chicken legs were allowed to simmer in its own marinade till all the liquid had evaporated. While they were browning, its aroma filled the house with great fragrance of herbs and spices. All the spices complimented each other and overall a well- blended dish, did not distract the palate and makes it a perfect meal for the family.
REGARDING INGREDIENTS IN THIS RECIPE – Instead of adding raw onion paste, I caramelized my onion with a touch of oil, cooked it on a medium flame and when it was golden brown, minced it turning it into a flavorful paste and added that to the second marinade.
Papaya- Raw papaya is great for tenderizing meat. Papaya has enzymes that break down the collagen and other connective tissues in meats. Adding papaya to chicken will give it a gooey kind of a texture and keeps it tender and flavorful. No papaya on hand use kaddu or Pumpkin or store bought pumpkin paste not puree as it will make the marinade too liquidy.
No Degi Mirch – use Red chili powder (adjust). Garam masala can be substituted with curry powder. If using curry powder omit nutmeg powder from the recipe.
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Pan smeared Chicken Chops
- 5-6 pieces Chicken drumsticks (leg pieces)
- 1 tablespoon Lemon Juice
- Salt to taste
- 2 teaspoon Ginger paste
- 2 teaspoon Garlic paste
- 2 tablespoon Raw Papaya Paste
- 1.5 cups Hung Curd (thick Market curd/yogurt)
- 1/4- 1/2 teaspoon Haldi (Turmeric powder)
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Coarsely pounded coriander powder
- 1 teaspoon Kastoori methi/ dried fenugreek leaves
- 1 teaspoon Garam Masala Powder
- 1/4- 1/2 teaspoon Cardamom Powder
- 1 teaspoon Fennel seeds Powder
- 1 teaspoon Nutmeg Powder
- A pinch of Saffrom strands
- 1 teaspoon Degi Mirch or Red chili Powder
- 2 tablespoon Caramelized Onion paste
- Salt to taste
- 1 tablespoon Ghee or Oil
- Let's begin with preparing our first marinade. Clean and thoroughly wash chicken pieces.
- Make horizontal slits across each chicken leg for the marinade to penetrate into the meat. Mix in lemon juice and salt and rub it thoroughly over the chicken pieces. Let it sit for at least an hour.
- Chicken pieces rubbed with lemon juice and salt.
- Meanwhile let's prepare our caramelized onions. Heat oil in a pan, add sliced onions and saute till they are brown in color. Allow it to cool down and then using a mixer grind it into a paste.
- Assemble rest of our ingredients spices..
- Cut, and deseed the papaya. Remove the skin and chop it into pieces. Toss the chopped pieces into a grinder and make a paste.
- And curd, papaya paste, caramelized onion paste and ginger-garlic paste.
- To the marinated chicken let's apply our second marination.
- Mix in curd, papaya paste, caramelized onions, ginger-garlic paste...
- And all of the spices.
- Blend all ingredients until it forms a smooth paste.
- Rub it over the chicken pieces. Sprinkle saffron strands over it.
- Cover and place this bowl in the refrigerator for 2 hours.
- This is how it's going to look after 2 hours.
- In a pan heat ghee/oil and add marinated chicken to it. Saute until all the liquid has evaporated and the marination is reduced to 1/4 its quantity. This will take at least 30 - 40 minutes on a medium flame. Adjust your seasonings at this point.
- This is what it will look like - all cooked and dried up.
- Chicken chaap is ready. Serve it hot with vinegar onion and naan.