Creamy Malai Chaap: During the rainy season, people often crave something spicy and creamy. But they often struggle with what to make. If you’re looking for something creamy and flavorful, Malai Chaap may be the best option. It’s also easy to make. To make restaurant-style creamy Malai Chaap, follow the recipe below. Quickly note the recipe for Creamy Malai Chaap here. Ingredients
Soya chaap: 5-6 pieces
Yogurt (hunk curd): 1/2 cup
Fresh cream or malai: 1/2 cup
Cashew paste: 2 tablespoons
Ginger-garlic paste: 1 teaspoon
Green chili paste: 1 teaspoon
Chaat masala: 1 teaspoon
Black pepper powder: 1/2 teaspoon
Kasuri methi: 1 teaspoon
Butter: 2-3 tablespoons
Oil: for frying
Salt: to taste
Finely chopped onion and capsicum: 1/2 cup
Method of preparation
Step 1
First, boil the soya chaap in water with a little salt for 5-7 minutes. This will soften the chaap. Remove from the water, cool, remove the sticks, and cut them into desired pieces.
Step 2
Heat oil in a pan and fry the chaap pieces until they turn light golden brown. Be careful not to overcook them. Frying opens the layers of the chaap, allowing the spices to penetrate deeper.
Step 3
In a large bowl, combine thick yogurt, cashew paste, ginger-garlic paste, green chili paste, black pepper, fenugreek leaves, salt to taste, and 2 tablespoons of cream to form a smooth paste. Add the fried chaap to this mixture, mix well, and leave to marinate for 20-30 minutes.
Step 4
Heat 1 tablespoon of butter in a pan or griddle. Place the marinated chaap pieces on the pan. Turn them over and fry until they develop light brown grill marks.
Step 5
Heat the remaining butter in another pan. Add the chopped onion and capsicum and sauté for 1 minute. Then, add the remaining marinated paste and the remaining fresh cream to the pan. Cook on low heat for 2 minutes. Add the roasted chaap and mix well. Your creamy malai chaap is ready. Enjoy it with paratha.