How to make Soya chaap makhani recipe at home

Soya chaap makhani recipe 

For grilling soya chaap

Ingredients:

• Soya chaap 500 gm

• Oil for deep frying

• Sarson ka tel (mustard oil) oil 2 tbsp

• Powdered spices:

1. Kashmiri Lal mirch powder 2 tbsp

2. Dhaniya powder 1 tbsp

3. Jeera powder 1 tsp

4. Amchur powder 1 tsp

5. Haldi powder ½ tsp

6. Kala Namak 1 tsp

7. Garam masala 1 tsp

8. Kasuri methi 1 tsp

• Besan 1 tbsp

• Ginger garlic paste 1 tbsp

• Hung curd ½ cup

• Hara dhaniya 1 tbsp (chopped)

• Salt to taste

• Lemon juice 1 tsp

• Live charcoal + Ghee 

Methods:

• I have used a canned soya chaap, you can also use frozen or fresh. Follow the package instructions, 

usually you just require to wash them. Some of the packaged soya chaap require boiling, Remove the stick from the soya chaap.

• Set oil for frying and deep fry the soya chaap in hot oil on medium high heat until crisp and golden brown in colour.

• Remove it and then cut diagonally in 3-4 pieces depending how big the chaap is.

• In a bowl, add sarson ka tel, and laal mirch powder, mix well to bleed the natural red colour of Kashmiri chilli, further add the other powdered spices, besan, 

ginger garlic paste, thick curd, freshly chopped hara dhaniya, salt to taste and lemon juice, mix well and the fried soya chaap and coat it well with the marinate.

• Smoke the marinated soy chaap, by placing live charcoal and pour few drops of ghee, cover and smoke for 3-4 minutes.

• Skew the soya chaap in skewers and cook it on open flame, dab some melted butter or ghee over the chap for the extra flavour and continue to cook on open flame,

 you can also grill them on pan until golden brown in colour. Set aside to be used later in the gravy. 

For makhani gravy

Ingredients:

• Oil 1 tbsp + butter 2 tbsp

• Jeera 1 tsp

• Hari elaichi (Green cardamom) 4-5 nos. 

• Onions 2 medium size (sliced)

• Sabut Kashmiri lal mirch 4-5 nos.

• Tomatoes 1 kg

• Salt to taste 

• Garlic 12-15 cloves

• Ginger 1 inch

• Cashew nuts 10-12 nos.

• Powdered spices:

1. Dhaniya powder 1 tbsp

2. Haldi powder 1/4th tsp

3. Kasuri methi 1 tsp

4. Garam masala 1 tsp

• Water 500 ml

Methods:

• Set a wok on medium high heat, add oil and butter, jeera and hari elaichi, sauté the spices for a minute.

• Further, add onions and sauté it for 3-4 minutes on medium high flame and let the onions caramelize a little bit.

• Add Kashmiri lal mirch, tomatoes and salt to taste, mix and stir for 1-2 minutes.

• Further add garlic cloves, ginger, cashew nuts and powdered spices, mix and cook for 8-10 minutes.

• Add water, mix, cover and cook for 10-12 minutes. Switch off the flame and cool down the mixture to room temperature for grinding.

• Transfer the mixture to a grinding jar and grind to a fine puree, strain and keep aside, if you're not obsessed with the silky-smooth texture of the gravy, 

you can choose to skip the step of straining, but make sure you grind the mixture really smooth and fine. Keep aside to be used later in the gravy. 

For making the soya chaap makhani

Ingredients:

• Oil 1 tbsp + butter 2 tbsp

• Ginger 1 inch (julienned)

• Garlic 1 tbsp (chopped)

• Green chillies 3-4 nos. (slit)

• Onions 1 medium size (chopped)

• Kashmiri lal mirch powder 2 tsp

• Freshly prepared Makhani gravy

• Sugar 1-2 tsp

• Hot water 200-300 ml

• Grilled soya chaap

• Fresh Cream 3-4 tbsp

• Salt to taste

• Garam masala a pinch

• Roasted Kasuri methi 1 tsp

• Hara dhaniya 1 tbsp (chopped)

• Lemon juice 1 tsp

Methods:

• Set a wok on medium high heat, add oil & butter, allow the butter to melt further add, ginger, 

garlic, chillies and onions, stir and cook for 3-4 minutes on medium high flame.

• Lower the flame and cook the Kashmiri lal mirch powder for briefly around 30 seconds or a minute, make sure you don’t burn them.

• Add the strained or unstrained makhani gravy and cook for 5-6 minutes on medium flame.

• Add sugar and hot water and cook for 7-8 minutes, add the grilled soya chaap and cook for 2-3 minutes.

• Further, lower the flame and add cream and cook for another 2-3 minutes. Add salt and Check for the seasoning.

• Add a pinch of garam masala, kasuri methi and freshly chopped coriander leaves, mix gently and cook for last 1-2 minutes, squeeze few drops of lemon juice and your soya chaap makhani is ready,

• Serve it hot with some naan of your choice or you can also choose to pair this with some roti and rice.

Follow 

Comments 

Share 

Thanks