Creamy Malai Chaap: During the rainy season, people often feel like eating something spicy and creamy. But people don’t understand what to make. If you also want to try something creamy and tasty then Malai Chaap can be the best option for you. It is also easy to make. To make restaurant style creamy malai chaap, you can follow the recipe given here. Take a quick note of the recipe of Creamy Malai Chaap from here.
Material
Soya Chaap: 5-6 pieces
Curd (hunk curd): ½ cup
Fresh cream or malai: ½ cup
Cashew paste: 2 tbsp
Ginger-garlic paste: 1 teaspoon
Green chilli paste: 1 teaspoon
Chaat masala: 1 teaspoon
Black pepper powder: ½ tsp
Kasoori Methi: 1 teaspoon
Butter: 2-3 tbsp
Oil: for frying
Salt: as per taste
Finely chopped onion and capsicum: ½ cup
method of making
step 1
First of all, add soya chaap to water and boil it for 5-7 minutes. This will soften the arc. Now take it out of water, cool it, remove its stick and cut it into desired pieces.
Step 2
Heat oil in a pan and fry the chaap pieces until they turn light golden. Keep in mind, do not make them too tight. Frying opens the layers of the chaap, allowing the spices to penetrate deep inside.
Step 3
In a large bowl, mix thick curd, cashew paste, ginger-garlic paste, green chilli paste, black pepper, Kasuri fenugreek, salt as per taste and 2 spoons of cream and make a smooth paste. Now add the fried chaap to this mixture, mix well and leave it to marinate for 20-30 minutes.
Step 4
Heat 1 teaspoon butter in a pan or tawa. Place the marinated chaap pieces on the pan. Roast them by turning them again and again until light brown grill marks appear on them.
Step 5
Now heat the remaining butter in another pan. Add chopped onion and capsicum to it and sauté for 1 minute. Next, add the remaining marination paste and remaining fresh cream into the pan. Cook it for 2 minutes on low flame. Now add roasted chaap to it and mix well. Your creamy malai chaap is ready. Enjoy it with paratha.
Comments are closed.