Recipe from the streets of Amritsar

Count on the street foods and the chaaps will definitely be named on their top five favorite dishes. Chaaps, although introduced by Mughals and Nawabs in Bengal, are popular all over the country and people rave about this unique dish. Chicken Chaap is prepared in different variations in different cities and towns.

A unique style of preparing this dish comes from the alleys and streets of Amritsar, where they use minced chicken instead of chicken drumsticks and coat it nicely with Punjabi and Amritsari flavors.

The use of garam masala in this recipe differentiates it from Kolkata-style Chicken Chaap and is rich in chicken and egg flavors and nutrients.

Amritsar served as a hub for travelers who brought their food and cooking methods as it was a key city on the Grand Trunk Road and the Silk Road. One of the most amazing examples is satpura, a puff pastry-like delicacy that has been offered inside the walled city for years. Poori-chholey, another popular breakfast dish in Amritsar, is a local specialty unlike satpura. It is not like the tiny poor you see in the majority of India, nor like the bhatura of Delhi. Amritsar Pooris are huge, round like a balloon and served with chholey.

The city’s non-vegetarian cuisine is influenced by Peshawar and Lahore. After 1947, those who crossed the Radcliffe line brought their cuisine with them, and Amritsar adopted it to make the legendary tandoori chicken, ajwaini fish tikka, chicken chaap and mutton chaap (fried minced meat patties). And since then, the Chicken Chaap craze in the alleys and streets of Amritsar has not ceased.


  • 1½ cups ground chicken
  • 1½ tablespoons finely minced garlic
  • 1 medium onion, finely chopped
  • 2 green chillies, chopped
  • 1 teaspoon Garam Masala powder
  • 1 teaspoon Chaat Masala
  • 1 teaspoon red chilli powder
  • Cracked black pepper to taste
  • Salt to taste
  • ½ cup dried breadcrumbs
  • Oil for grilling

Preparation method:

  1. Combine ground chicken, garlic, onion, green chilies, garam masala powder, chaat masala, chili powder, crushed peppercorns, salt and breadcrumbs in a bowl
  2. Divide the mixture into equal portions and roll them around the ice cream sticks
  3. Heat a little oil in a non-stick grill pan. Place the chicken fingers on top and grill until evenly cooked on both sides and the chicken is cooked through.
  4. Serve hot with green chutney, onion rings and lemon wedges

This Amritsar runny chicken recipe is packed with flavor. There’s crunch in every bite of chicken because it’s well coated in breadcrumbs and the onions added to the ground chicken mixture add extra crunch to it. The aroma of spices makes it mouthwatering and the use of chaat masala and chili peppers gives the dish a spicy and pungent flavor that makes it peppery and delicious. As Punjabis are fond of strong spices, this recipe is spicy and full of flavor. They can easily be found around the nukkas of the city.

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