Irani Chaap Gravy

Ingredients:

For Marination:

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

(Marinate for 30 min to 2 hours)

For Gravy:

1. Oil or butter – 3 tbsp
2. Cumin seeds – ½ tsp
3. Onion – 2 medium, finely chopped or ground
4. Ginger-garlic paste – 1 tbsp
5. Tomato puree – 2 medium tomatoes (or ½ cup ready puree)
6. Cashew paste – 8–10 cashews soaked & ground
7. Green chilli – 1 slit
8. Red chilli powder – 1 tsp
9. Coriander powder – 1 tsp
10. Turmeric – ¼ tsp
11. Kitchen king masala – 1 tsp (or garam masala)
12. Kasuri methi – 1 tsp (crushed)
13. Fresh cream – 3 tbsp
14. Salt – to taste
15. Water – 1 cup (adjust consistency)
16. Charcoal – for smoky flavour (optional but signature Irani touch)

Method

1. Grill / Sauté Chaap

In a pan or tandoor, heat 1 tbsp oil or butter.

Cook marinated chaap till golden brown on all sides.

Keep aside.

2. Prepare Gravy Base

Heat oil/butter in pan. Add cumin seeds.

Add onion paste and sauté till golden brown.

Add ginger-garlic paste and cook till raw smell goes away.

Add tomato puree and cook till oil separates.

3. Make It Creamy

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

Add cashew paste and a little water. Cook till thick and shiny.

Add grilled chaap pieces and mix gently.

4. Finish with Cream

Add kasuri methi, cream, and garam masala.

Adjust gravy thickness with water.

Simmer 5–7 mins on low flame.

5. Add Smoky Aroma (Optional)

Place a small bowl in the middle of the gravy.

Put a hot charcoal piece in it, drizzle a few drops of ghee, and cover pan for 1–2 mins.

Remove bowl — your Irani-style chaap now smells divine.

Serve With

Roomali roti / Butter naan / Lachha paratha

Garnish with cream swirl, coriander, and onion rings

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