Butter Cream Gravy Chaap

Ingredients:

For the chaap:

1. Soya chaap sticks – 6 to 8 (boiled or roasted)
2. Butter – 2 tbsp
3. Oil – 1 tbsp
4. Salt – to taste
5. Red chilli powder – ½ tsp
6. Garam masala – ½ tsp
7. Kasuri methi – 1 tsp
8. For the gravy:
9. Butter – 3 tbsp
10. Oil – 1 tbsp
11. Onion – 2 medium (sliced)
12. Tomato – 3 medium (chopped)
13. Garlic – 6–8 cloves
14. Ginger – 1 inch piece
15. Cashew nuts – 10–12
16. Red chilli powder – 1 tsp (adjust to taste)
17. Coriander powder – 1 tsp
18. Turmeric – ¼ tsp
19. Salt – to taste
20. Fresh cream – ¼ cup
21. Water – as needed
22. Kasuri methi – 1 tsp (crushed)
23. Garam masala – ½ tsp
24. Honey or sugar – ½ tsp (optional for balance)

Instructions:

Step 1: Prepare the chaap

1. Cut the soya chaap pieces and remove sticks.

2. In a pan, heat 1 tbsp oil + 2 tbsp butter.

3. Add chaap pieces, sprinkle salt, chilli powder, and garam masala.

4. Sauté until golden brown. Remove and keep aside.

Step 2: Make the base gravy

1. In the same pan, add a bit of oil and 1 tbsp butter.

2. Add onions, ginger, garlic, and cashews.

Sauté till onions turn golden.

3. Add tomatoes and cook till soft.

4. Add red chilli powder, turmeric, and coriander powder.

5. Cook until oil separates.

6. Cool slightly, then grind to a smooth paste.

Step 3: Finish the gravy

1. In a clean pan, add 1 tbsp butter + 1 tbsp oil.

2. Pour in the prepared paste.

Cook for 3–4 minutes till it thickens and releases oil.

3. Add ½–1 cup water (as needed for gravy consistency).

4. Mix in the roasted chaap pieces.

5. Add salt, kasuri methi, and garam masala.

6. Cook on low flame for 5–7 minutes.

Step 4: Add the creamy touch

1. Stir in fresh cream and ½ tsp honey (optional).

2. Mix well and cook for 1 minute (don’t boil after adding cream).

3. Finish with a cube of butter on top.

🔸 Garnish & Serve

Garnish with cream swirls and crushed kasuri methi.

Serve hot with naan, butter roti, or rice.

🌟 Tips for Restaurant style

For richer flavor, use cashew + melon seed paste (50:50)

‍