That we Bengalis adore our Mughlai food is a restrained understatement for sure. We have a soul connection with it.
Not one to succumb to stereotypes, I would be shying away from reality if I did not accept that we just need a excuse, who cares if it is downright inconsequential and trivial, to yet again gorge on Biryani.
We can end up in animated (read just-short-of-violent) conversations on what constitutes the perfect Biryani masala. We can indulge in hours of feverish debate on the fine line between pulaos and biryanis. And are perfectly contented to remain polarised on which restaurant serves the best Biryani in Kolkata – Shiraz or Shabir, Aminia or Arsalan. Or a little-known one tucked away in a secluded street-corner that nevertheless commands a diehard following.
But you would be mistaken if you concluded by now that the affair stopped just with Biryanis.
We love our Kaalias and Qormas just as much as we relish our dalnas and jhols. A great rezaala is enough to elevate sagging spirits and a delectable Chicken Chaap is a guaranteed shortcut to food heaven.
And when Mughlai food is such religion, it does need a dare to publish a recipe. I gave it a patient thought and decided to go ahead. With my version of Chicken Chaap. That my friends and family alike love.
The next time you are in mood for some sinful decadent food, do pamper yourself silly with this recipe and let me know how it goes.