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Dhakaya Chicken Chap recipe

Looking for a tasty street food recipe? Try this Dhakaya Chicken Chap!

Chicken Chap Recipe By Tiffin Box
Chicken Chap
Dhakaya Chicken Chap is a popular street food in Dhaka, Bangladesh. It is made by marinating chicken pieces in a flavorful spice paste, coating them with gram flour, and frying them until crispy. The fried chicken is then served with a delicious sauce made with onions, spices, and a touch of butter. This recipe provides step-by-step instructions on how to prepare this mouthwatering dish at home.
Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 1 hour
Total Time 1 hour 30 minutes


For the spice paste:

  • 1 tsp Mustard (yallow)
  • 1 Onion (medium-sized )
  • 2 Garlic (large cloves of)
  • 1 pc Ginger
  • 1 Green Chili (large or 2 small ones)
  • 1/2 cup Yogurt (sour )
  • 1 1/2 tbsp Chili Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tbsp Garam Masala ( powder)
  • 1/2 tsp Salt
  • 1/4 tsp Black Salt
  • Tasting salt (to taste)
  • 1 tbsp Mustard oil
  • Lemon Juice (Juice of 1/2 lemon)
  • 1/4 tsp Turmeric Powder

For the chicken:

  • Chicken ((breasts or thighs) boneless and skinless )
  • Gram Flour (besan for coating)
  • Oil ( for frying)

For the sauce:

  • 1 tbsp Butter
  • Oil (from the fried chicken)
  • Spice mix (used for marinating the chicken)
  • 1 cup Onion (roughly chopped )
  • Green Chili (chopped (optional))
  • 1 tbsp Tomato Ketchup
  • Coriander Leaves (Chopped )
  • Green Chilies (Chopped )
Nutrition Facts
Dhakaya Chicken Chap Recipe
Amount Per Serving
Calories 515 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 12g75%
Trans Fat 0.5g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 46mg15%
Sodium 2447mg106%
Potassium 1011mg29%
Carbohydrates 51g17%
Fiber 14g58%
Sugar 23g26%
Protein 11g22%
Vitamin A 4141IU83%
Vitamin C 30mg36%
Calcium 326mg33%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.


  • Blender or food processor
  • Meat hammer or spoon for pounding the chicken
  • Pan for frying the chicken
  • Separate pan for preparing the sauce
  • Paper towels for draining excess oil

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  • In a blender or food processor, combine white mustard, onion, garlic, ginger, and green chili. Grind them into a fine paste.
    1 tsp Mustard, 1 Onion, 2 Garlic, 1 pc Ginger, 1 Green Chili
  • Add sour yogurt, chili powder, coriander powder, cumin powder, garam masala powder, salt, beet salt, tasting salt, mustard oil, lemon juice, and turmeric powder to the spice paste. Mix everything well to form a marinade.
    1/2 cup Yogurt, 1 1/2 tbsp Chili Powder, 1 tbsp Coriander Powder, 1 tsp Cumin Powder, 1/2 tbsp Garam Masala, 1/2 tsp Salt, 1/4 tsp Black Salt, Tasting salt, 1 tbsp Mustard oil, 1/4 tsp Turmeric Powder, Lemon Juice
  • Pound the chicken pieces lightly with a meat hammer or the back of a spoon to tenderize the meat and flatten it slightly. Ensure the chicken pieces are boneless.
  • Coat each piece of chicken with the marinade, making sure to cover it evenly. Let the chicken marinate for at least one hour.
  • Take the marinated chicken pieces and coat them with gram flour, pressing gently to ensure the flour sticks well to the wet marinade.
    Gram Flour
  • Shake off any excess gram flour from the chicken pieces.
  • Heat oil in a pan over medium heat and fry the coated chicken pieces until they are golden brown and crispy. Fry them in batches if needed. Drain the fried chicken on paper towels to remove excess oil.
  • In a separate pan, melt butter and add the oil reserved from frying the chicken. Add the spice mix used for marinating the chicken and fry for about 30 seconds.
    1 tbsp Butter, Oil, Spice mix
  • Add chopped onion and green chili (if using) to the pan and cook until the onion becomes soft.
    1 cup Onion, Green Chili
  • Stir in tomato ketchup and then add the fried chicken pieces. Mix well to combine all the flavors.
    1 tbsp Tomato Ketchup
  • Finally, add chopped coriander leaves and green chilies. Gently toss everything together.
    Coriander Leaves, Green Chilies
  • Remove from heat and serve the Dhakaya Chicken Chap hot with parathas, luchis, or naan. Accompany with yogurt raita, salad, or your preferred side dishes.



  • Pounding the chicken pieces helps tenderize the meat and ensures even cooking.
  • Marinating the chicken for at least one hour allows the flavors to penetrate the meat.
  • Use mustard oil for an authentic taste, but you can substitute it with any other cooking oil if desired.
  • Adjust the spice levels according to your taste preferences by adding more or fewer green chilies or chili powder.
  • Serve the Dhakaya Chicken Chap with your favorite accompaniments, such as parathas, luchis, or naan, along with raita and cold drinks for a complete meal.
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