GOL GAPPE

Malai chaap is a north Indian curry made with soya chaap. It is cooked into creamy and mildly spicy masala gravy made with rich malai or cream.

Easy to cook recipe, suitable for parties or special occasions. Best substitute of chicken. It is a vegetarian delight.

It took only 20-25 minutes of active cooking time ( making a dish like this in this much of time is actually a good to go recipe when you have a five month old baby who needs you in every fifteen minutes).

MALAI CHAAP CURRY

Cuisine           :     Indian
Course           :     Curry, Main dish
Prep time       :    10 mins
Cook time      :    20 mins
Total time      :    40 mins

Ingredients

• 500 gm soya chaap

For marination

• 2 tbsp hung curd
• 50 gm fresh cream
• 1/2 tsp salt 
• 1 tsp black pepper powder
• 1 lemon juice extracted

For gravy

• 100 gm dry coconut
• 1/4 tsp kasuri methi
• 15-20 almonds
• 1 tbsp oil
• 1 medium size onion ( chopped )
• 100 gm fresh cream
• 1 tsp red chilli powder
• 1 tsp black pepper powder
• 1 tbsp kitchen king masala
• Chopped coriander leaves
• Salt to taste

Instructions

1. Remove the soya chaap from the stick.
2. Cut them into 1-1.5 inch pieces.
3. Now, in a bowl add the ingredients of marinade and the soya chaap pieces. Give a good mix to this mixture so that there is a coating on the chunks. Cover the bowl and refrigerate this mixture for about 30 minutes.
4. Meanwhile, to make the gravy we will make a dry masala for it.
5. Take dry coconut, kasuri methi and almonds. Grind them in a mixer and make a coarse powder of it.
6. Now, take 1 tbsp oil in a pan or wok and add chopped onions.
7. Saute the onion till they are light golden in color and add the ground coconut masala.
8. Cook it for 5-6 minutes on a low flame till the mixture is slightly toasted and fragrant.
9. Now, add marinated soya chaap pieces and cook the mixture for 5-10 minutes on a low flame while stirring it continuously.
10. Add cream or malai and red chilli powder, pepper powder, kitchen king masala and salt.
11. Mix everything well and cook for another 4-5 minutes.
12. Garnish with fresh coriander leaves .

Serve this delicious malai chaap curry hot with naan or rice.

MALAI CHAAP CURRY

Note:

• If using frozen chaap, take out the required quantity of chaap from the freezer and first fry it and then boil it before cooking.
• If using fresh chaap, then use it directly.

Let me know how you find it, if you try it sometime. You may leave your suggestions for any interesting additions.

Keep cooking"

CM