Malai Chaap Recipe

Malai Chaap Recipe is a wonderful vegetarian dish made from marinated and grilled chaap (soybean chunks) in a creamy, fragrant sauce. To start, marinate the chaap in a mixture of yogurt, cream, and spices. Then, grill or bake the chaap until brown and slightly burnt. Next, sauté the onions and green chilies, then add the cashew paste and cook until the sauce thickens. Then, add heavy cream, kasuri methi, and salt, and boil. Finally, combine the grilled chaap with the sauce, boil for a few minutes, and serve with fresh coriander. Serve hot with naan, roti, or rice for a tasty supper!

Ingredients

 For the Malai Chaap Recipe:

500 g soy chaap (available in grocery shops, or use paneer or tofu)
1 cup yogurt
2 tablespoons of fresh cream
1 tablespoon of ginger-garlic paste
1 tablespoon of garam masala
1 tablespoon of red chili powder
1 tablespoon of coriander powder
In Addition, add 1 tablespoon lemon juice
Next, add Salt to taste
2 tablespoons oil
Finally, garnish with fresh coriander.

Now, you are ready to prepare your Malai Chaap

 For the Malai Sauce:

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

Now, you are ready to prepare your Malai Chaap

 Instructions

 Step 1: Marinate the Malai Chaap Recipe

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

Step 2: Cook the Chaap

1. Grill or Bake: First, prepare the grill or oven to approximately 200°C (400°F). Skewer the marinated chaap pieces and cook them on the grill or in the oven. Grill or bake for 15-20 minutes, turning occasionally, until brown and lightly seared. If you prefer a crispier texture, pan-fry the chaap in a small amount of oil.

Step 3: Prepare the Malai Sauce

1. Cook the Onions: First, heat a pan with butter or oil. Allow cumin seeds to splutter. Next, combine the chopped onions and green chilies. Sauté until the onions turn golden brown and provide a fragrant scent.
2. Add Cashew Paste: Then, add the blended cashew nut paste to the pan and cook for a few minutes, stirring occasionally, until thick and creamy.
3. Add Cream: Then, mix in the heavy cream, kasuri methi, and salt. Finally, heat for a few minutes to ensure that everything is well blended and the flavors melt together.

Step 4: Combine

1. Add Chaap to Sauce:

Gently combine the grilled chaap with the malai sauce. Then, simmer for 5 minutes to let the chaap absorb the sauce’s rich aromas. Finally, whisk occasionally to ensure that the chaap is equally covered and well absorbed.

Step 5: Serve

Garnish with fresh coriander for a pop of colour and flavor. Serve hot with naan, roti, or rice, depending on your preference. Finally, like your wonderful Malai Chaap’s thick and creamy flavor.

Serve the Malai Chaap hot and garnish with fresh coriander for an additional punch of flavor. Next, serve it with naan, roti, or rice, according to your desire. Finally, this rich and creamy meal is a great main course for any occasion!