Afghani Gravy Chaap

Ingredients

For marination:

  1. Soya chaap sticks – 6 (about 300–350 g)
  2. Hung curd – ½ cup
  3. Fresh cream – 3 tbsp
  4. Cashew paste – 2 tbsp (soaked & ground)
  5. Ginger-garlic paste – 1½ tsp
  6. Lemon juice – 1 tsp
  7. White pepper powder – ½ tsp
  8. Garam masala – ½ tsp
  9. Kasuri methi – ½ tsp (crushed)
  10. Salt – to taste
  11. Oil or butter – 1 tbsp

For gravy:

  1. Butter – 2 tbsp
  2. Oil – 1 tbsp
  3. Onion (medium, chopped) – 1
  4. Green chilli – 1–2
  5. Ginger-garlic paste – 1 tsp
  6. Cashew paste – 3 tbsp (from 10–12 soaked cashews)
  7. Fresh cream – 3–4 tbsp
  8. Milk – ½ cup
  9. Water – as needed for consistency
  10. White pepper – ½ tsp
  11. Garam masala – ¼ tsp
  12. Salt – to taste
  13. Kasuri methi – ½ tsp
  14. Optional: A few drops of kewra water for aroma

Method

Step 1: Prepare chaap

1. Remove sticks if needed, cut chaap into medium pieces.

2. Slightly roast or pan-fry in butter until golden.

3. Set aside to cool.

Step 2: Marinate

1. Mix all marination ingredients in a bowl.

2. Add chaap pieces, coat well.

3. Rest for at least 1 hour (or 2–3 hours for best flavor).

Step 3: Cook marinated chaap

1. Roast on tawa/grill/pan till light golden & aromatic.

2. Keep aside for gravy.

Step 4: Make gravy

1. Heat butter + oil in a pan.

2. Add onion & green chili — sauté till translucent (don’t brown).

3. Add ginger-garlic paste — cook for 30 seconds.

4. Add cashew paste — cook 2–3 mins till it leaves fat.

5. Add milk & little water — simmer 2–3 mins.

6. Add cream, white pepper, garam masala, kasuri methi, and salt.

7. Add roasted chaap and simmer for 5–7 mins on low flame.

8. Adjust consistency (it should be rich & creamy).

9. Finish with a little butter & kewra water if desired.

Serving

Serve hot with:

Roomali roti or tandoori naan

Mint chutney & onion salad

Sprinkle a little cream and kasuri methi on top for presentation‍

Chef Tips

For extra creamy texture, blend the onion-cashew base before adding chaap.

Avoid red chili or turmeric — Afghani gravy stays off-white.

You can replace cream with malai (milk cream) for more richness

‍