History:

The exact origin of Chicken Chanp is not well-documented, but it is said to have been created during the Mughal era in India. The Mughals were known for their lavish and rich cuisine, and Chicken Chanp fits perfectly within that tradition. The dish is characterized by its robust use of spices and the slow-cooked, tender chicken pieces.

Recipe: Here's a basic recipe for Chicken Chanp:

Ingredients:

• 500 grams chicken pieces (preferably bone-in)
• 2 large onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 1 cup yogurt, beaten
• 2 tomatoes, pureed
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 4-5 tablespoons cooking oil or ghee (clarified butter)
• Fresh coriander leaves, chopped (for garnishing)

For Marination:

• 1/2 cup yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

Instructions:

1. Clean the chicken pieces and make small cuts on them to help the marinade penetrate.
2. In a bowl, mix all the marination ingredients and coat the chicken pieces with this mixture. Let it marinate for at least 2 hours, preferably overnight.
3. Heat oil or ghee in a heavy-bottomed pan. Add the finely sliced onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and sauté for a few more minutes until the raw smell disappears.
5. Add the tomato puree and cook until the oil starts to separate from the masala.
6. Add the red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Cook the masala on low heat for a few minutes, stirring frequently.
7. Add the marinated chicken pieces along with the marinade. Cook on medium heat for about 10-15 minutes, stirring occasionally, until the chicken is seared and the masala coats the chicken pieces.
8. Reduce the heat to low, cover the pan, and let the chicken cook slowly for another 20-25 minutes, or until the chicken is tender and cooked through. You can add a little water if needed to prevent sticking or burning.
9. Once the chicken is cooked, add garam masala and mix well.
10. Garnish with chopped fresh coriander leaves.
11. Serve Chicken Chanp hot with naan, roti, or rice.

Remember that the cooking time and spice levels can be adjusted based on your preferences. This dish is all about rich flavors and tender meat, so take your time to let the chicken slow-cook and absorb all the spices. Enjoy the delicious Chicken Chanp as a hearty meal!