Barra Gravy Chaap

Ingredients:

For Marination:

1. Soya chaap sticks – 8–10 (boiled or from pack, cut into pieces)
2. Yogurt (curd) – ½ cup
3. Ginger-garlic paste – 1 tbsp
4. Lemon juice – 1 tbsp
5. Red chilli powder – 1 tsp
6. Turmeric – ¼ tsp
7. Garam masala – ½ tsp
8. Salt – to taste
9. Oil – 1 tbsp

(Marinate for 1–2 hours for best flavor)

For Gravy:

1. Oil or ghee – 3–4 tbsp
2. Cumin seeds – ½ tsp
3. Onions – 2 medium, finely chopped or pureed
4. Ginger-garlic paste – 1 tbsp
5. Tomato puree – 1 cup
6. Green chilli – 1 slit
7. Red chilli powder – 1 tsp
8. Coriander powder – 1 tsp
9. Turmeric – ¼ tsp
10. Garam masala – 1 tsp
11. Kasuri methi – 1 tsp (crushed)
12. Fresh cream – 3–4 tbsp (optional, for richness)
13. Water – 1 cup (adjust for gravy thickness)
14. Salt – to taste
15. Charcoal – for smoky flavor (optional but authentic)

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Method:

1. Cook the Chaap

Heat oil or ghee in a pan.

Sear the marinated chaap barra on all sides until golden brown.

Remove and keep aside.

2. Prepare Gravy

In the same pan, add cumin seeds.

Add onions and sauté until golden brown.

Add ginger-garlic paste and sauté until raw smell goes away.

Add tomato puree and cook until oil separates.

Add red chilli, coriander, turmeric, and salt. Mix well.

3. Combine Chaap and Gravy

Add the seared chaap pieces.

Add ½–1 cup water depending on desired consistency.

Cover and cook on low-medium flame until chaap is tender

4. Finish with Cream & Spices

Add kasuri methi, garam masala, and cream. Mix gently.

Simmer for 5–7 mins.

5. Smoky Aroma (Optional)

Heat a small charcoal piece until red hot.

Place it in a small bowl in the gravy pan, drizzle a few drops of ghee over it, and cover immediately.

Let the smoke infuse for 2–3 mins, then remove.

Serve With

Naan, butter roti, tandoori roti, or steamed rice

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Tips

Garnish with fresh coriander and cream swirl

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