Crispy Chicken Chaap | Bangladeshi Street Food

One of my all-time favorite street foods, Bangladeshi chicken chaap!

Packed with spices and a chickpea flour coating, this recipe is delicious pired with some porota, or perfect in wraps, rolls, and even as a spicy chicken sandwich!

Jump to Recipe

You can see these chaaps being fried up in huge circular griddles in the streets of Dhaka city, the steamy aroma in the air spicy and tantalizing.

They are usually served with fresh parota (parathas) and a tamarind-based cucumber salad. You can also see them being chopped up and stuffed into paratha rolls, which are absolutely drool worthy! I personally also love eating these chaaps with burger buns or sliced white bread as a quick meal or snack, especially when I have leftovers.

The trick to getting the flavor right is massaging the spices into the cracks and crevices of the chicken.

You’ll need to use your hands (use gloves for the smell if you’d like) and really get in there, especially when adding in the besan (chickpea flour) and corn flour, as they can be a tad dry and takes a bit of effort to get to the paste consistency the chicken chaap requires.

Some people like to let the chicken marinate in the spices first and then mix in the besan and corn starch before frying, but I skipped this step to save on getting your hands dirty twice. I find that the flavor doesn’t change too much either way, especially if you let the spice+flour mixture marinate for a good amount of time. I like to do at least a few hours of marinating in the refrigerator, or overnight, but 30 minutes works too if you’re in a rush!

Watch the full process on this video:

INGREDIENTS  

• 1.5 lb boneless chicken thighs and/or breasts
• 1/2 tbsp ginger paste
• 1/2 tbsp garlic paste
• 1 tbsp chili powder (spicy, use less if needed)
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp black pepper
• 1 tsp mustard seeds (ground/powdered)
• 2 tsp mustard oil
• 1 tsp salt (or to taste)
• 1/2 lime (about 1 tbsp juice)
• 1/4 cup besan (chickpea flour)
• 2 tbsp corn starch
• Oil (for pan frying)

INSTRUCTIONS

Wash your chicken and debone if needed.

Put clingfilm on your cutting board, then the chicken and another layer of clingfilm on top.

Use the flat side of a meat mallet or any other heavy instrument to pound the chicken until the pieces are half an inch thick and uniform. Try to be careful and not rip the chicken too much so it stays in one piece.

Put the chicken in a bowl. Add in the rest of the ingredients (except the besan and corn starch). Mix all the spices together and massage into the chicken. Make sure to get the marinade evenly on all sides and massage into the cracks and crevices of each piece for best flavor.

Then, add in the besan and corn starch. Mix very well, using your fingers to make it into a paste and be sure to get an even coating on all pieces.

Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for best flavor.

Heat your skillet on medium, add in your oil. Your oil should reach 1/2 thickness of the chicken for a good fry but feel free to use less.

Carefully place your chicken in the oil. Turn the heat down to medium-low and pan fry until deep golden brown, flipping in the middle. It should take about 12-15 minutes total. (Fry in batches to keep the pan from overcrowding and the chicken from getting soggy)

Once fully cooked, remove the chicken from the oil and onto a plate. No need to drain on paper towels, as the extra oil on the chicken is a part of the dish.

Serve with parathas and your favorite salad, enjoy!

Follow me on your favorite social platforms for more recipes, tips, and tricks!

• Instagram
• YouTube
• TikTok