Kadai Gravy Chaap

Ingredients

For Chaap:

  1. Soya chaap sticks – 6–8 (about 400–500 g)
  2. Curd – ¼ cup
  3. Red chilli powder – 1 tsp
  4. Turmeric – ¼ tsp
  5. Coriander powder – 1 tsp
  6. Ginger-garlic paste – 1 tbsp
  7. Salt – to taste
  8. Lemon juice – 1 tsp
  9. Oil – 1 tbsp (for marination + frying)
  10. For Kadai Masala (freshly roasted):
  11. Coriander seeds – 1 tbsp
  12. Cumin seeds – 1 tsp
  13. Black pepper – ½ tsp
  14. Dry red chillies – 2
  15. → Roast lightly and grind coarsely. (This masala gives that real restaurant “kadai” aroma!)

For Gravy:

  1. Oil – 3 tbsp
  2. Butter – 1 tbsp
  3. Onion – 2 medium (finely chopped)
  4. Tomato – 3 medium (pureed or finely chopped)
  5. Capsicum (green bell pepper) – 1 (cubed)
  6. Ginger-garlic paste – 1 tbsp
  7. Cashew paste – 2 tbsp (optional, for richness)
  8. Red chilli powder – 1 tsp
  9. Coriander powder – 1 tsp
  10. Garam masala – ½ tsp
  11. Kasuri methi – 1 tsp (crushed)
  12. Salt – as per taste
  13. Fresh cream – 2 tbsp
  14. Water – ½ to 1 cup (adjust consistency)
  15. Fresh coriander – for garnish

‍ Method

1. Prepare Chaap

Remove chaap sticks and cut into medium pieces.

Mix all marination ingredients. Coat the chaap well and rest 20–30 minutes.

Shallow fry or grill till golden. Keep aside.

2. Prepare Kadai Masala

Dry roast coriander, cumin, pepper, and red chillies till fragrant.

Grind coarsely (not fine powder). Keep aside.

3. Make Gravy

Heat oil + butter in a kadai.

Add onions and sauté till golden brown.

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

Add tomatoes and cook till they turn soft and oil separates.

Add cashew paste (if using) and cook for 2–3 mins.

4. Add Spices

Add red chilli powder, coriander powder, salt, and the freshly ground kadai masala.

Stir for 1–2 minutes on medium flame till masala leaves oil.

5. Add Chaap & Capsicum

Add fried chaap pieces and capsicum cubes.

Add ½ cup water (or milk for richer version).

Mix gently and simmer 5–7 minutes so chaap absorbs the masala.

6. Finish

Add garam masala, kasuri methi, and cream.

Stir lightly and cook 1–2 minutes more.

Garnish with coriander and a dash of butter.

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Serve With

Butter naan, rumali roti, or tandoori paratha

Optional: Add a few juliennes of ginger and a squeeze of lemon before serving

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Pro Tips for Real Restaurant Flavour

Always use fresh kadai masala (not store-bought).

Add capsicum at the end for crunch.

Use a little smoked butter or coal smoke (dhungar) for tandoor aroma.

Adding 2 tbsp tomato ketchup gives a mild tang and shine like restaurants do.

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