Kolkata style Chicken Chaap is a Mughlai classic where the Chicken full leg pieces marinated first with aromatic spices and spice paste then it cooked further. The end result is a rich, flavourful, complex curry with tender chicken which tastes great with parota, roti, biryani or pulao.
Add everything mentioned For the Spice Powder in a food processor and make a coarse powder, keep aside.
Add everything mentioned For the Spice Paste in a food processor and blitz until smooth paste forms, keep aside.
Now in a large bowl add the chicken pieces, kashmiri mirch powder, yogurt, ½ tsp salt, spice powder, and spice paste. Mix well & marinate for 3-4 hours or you can marinate the chicken overnight and cook the next day.
Heat ghee in a kadai/deep frying pan (nonstick preferably), add the marinated chicken along with the marination, mix well, cover and cook over low heat until the chicken is thoroughly cooked. Adjust salt, keep stirring in between. I cooked the Chaap without water but if you feel that the gravy is drying up too much you can add some hot water in between the cooking.
Serve hot with Parota, Rumali Roti, Biryani or Pulao.