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.