Malai Chaap Recipe

Malai Chaap Recipe is a delicious vegetarian dish made with marinated and grilled chaap (soybean chunks) in a creamy and flavorful sauce. To begin, marinate the chaap in a mixture of yogurt, cream, and spices. Next, grill or bake the chaap until golden and slightly charred. Then, sauté onions and green chilies, add cashew paste, and cook until the sauce thickens. Afterward, stir in heavy cream, kasuri methi, and salt, and simmer. Finally, add the grilled chaap to the sauce, simmer for a few minutes, and garnish with fresh coriander. Serve hot with naan, roti, or rice for a delicious meal!

Ingredients

 For the Malai Chaap Recipe:

500 grams soy chaap (available in stores, or you can use paneer or tofu)
1 cup yogurt
2 tablespoons fresh cream
1 tablespoon ginger-garlic paste
1 tablespoon garam masala
1 tablespoon red chili powder
1 tablespoon coriander powder
In Addition, 1 tablespoon lemon juice
Next, add Salt to taste
2 tablespoons oil
Finally, you will need fresh coriander for garnish.

Now, you are ready to prepare your Malai Chaap

 For the Malai Sauce:

2 tablespoons butter or oil
1 medium onion (finely chopped)
1-2 green chilies (chopped)
1 teaspoon cumin seeds
1/2 cup cashew nuts (soaked in warm water and blended to a paste)
1/2 cup heavy cream
1 teaspoon kasuri methi (dried fenugreek leaves)
Next, add Salt to taste
Finally, you will need fresh coriander for garnish.

Now, you are ready to prepare your Malai Chaap

 Instructions

 Step 1: Marinate the Malai Chaap Recipe

1. Prepare the Marinade: First, in a bowl, combine yogurt, cream, ginger-garlic paste, garam masala, red chili powder, coriander powder, lemon juice, salt, and oil. Mix well until all the ingredients are thoroughly combined.
2. Marinate the Chaap: Next, cut the soy chaap into pieces and add them to the marinade. Toss well to coat the chaap evenly with the marinade. Then, cover the bowl and let it marinate for at least 1-2 hours, or overnight in the refrigerator for better flavor.

Step 2: Cook the Chaap

1. Grill or Bake: First, preheat the grill or oven to around 200°C (400°F). Next, skewer the marinated chaap pieces and place them on the grill or in the oven. Grill or bake for about 15-20 minutes, turning occasionally, until they are golden and slightly charred. Alternatively, you can pan-fry the chaap in a little oil if preferred, for a crispy texture.

Step 3: Prepare the Malai Sauce

1. Cook the Onions: First, in a pan, heat butter or oil. Add cumin seeds and let them splutter. Next, add chopped onions and green chilies. Sauté until the onions turn golden brown, releasing a rich aroma.
2. Add Cashew Paste: Then, add the blended cashew nut paste to the pan and cook for a few minutes, stirring occasionally, until the mixture thickens and becomes creamy.
3. Add Cream: Afterward, stir in heavy cream, kasuri methi, and salt. Finally, cook for a few more minutes until everything is well combined and the flavors meld together.

Step 4: Combine

1. Add Chaap to Sauce:

Gently add the grilled chaap to the malai sauce. Then, simmer for 5 minutes, allowing the chaap to absorb the rich flavors of the sauce. Finally, stir occasionally to ensure the chaap is evenly coated and well incorporated.

Step 5: Serve

Garnish with fresh coriander for a burst of color and flavor. Then, serve hot with naan, roti, or rice, depending on your preference. Finally, enjoy your delicious Malai Chaap, savoring the rich and creamy taste.

Serve the Malai Chaap hot, garnished with fresh coriander for an extra burst of flavor. Next, pair it with naan, roti, or rice, depending on your preference. Finally, enjoy this rich and creamy dish as a perfect main course for any occasion!