Lemon Gravy Chaap

Ingredients

  1. Soya chaap sticks – 6 (≈ 300–350 g)
  2. Butter or oil – 2 tbsp
  3. Salt – a pinch
  4. Lemon juice – 1 tbsp
  5. Black pepper powder – ¼ tsp

For marination (optional but recommended):

  1. Hung curd – ¼ cup
  2. Fresh cream – 2 tbsp
  3. Ginger-garlic paste – 1 tsp
  4. Lemon juice – 1 tbsp
  5. Salt – to taste
  6. White pepper – ½ tsp
  7. Kasuri methi – ½ tsp (crushed)
  8. Oil – 1 tbsp
  9. (Marinate the roasted chaap for 30–60 mins for a smooth, rich flavor.)

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For lemon gravy:

  1. Butter – 2 tbsp
  2. Oil – 1 tbsp
  3. Ginger-garlic paste – 1 tbsp
  4. Green chili – 2 (slit or chopped)
  5. Onion – 1 medium (finely chopped)
  6. Cashew paste – 2 tbsp (made from soaked & ground cashews)
  7. Fresh cream – 3 tbsp
  8. Milk – ½ cup
  9. Lemon juice – 1½ tbsp (freshly squeezed)
  10. Garam masala – ¼ tsp
  11. Black pepper – ¼ tsp
  12. Salt – to taste
  13. Kasuri methi – ½ tsp (crushed)
  14. Sugar – ½ tsp (balances lemon flavor)
  15. Fresh coriander – 2 tbsp (chopped)

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Method

Step 1 – Prepare chaap

1. Remove sticks and cut chaap into bite-sized pieces.

2. Roast on tawa/pan in butter till golden on edges.

3. Sprinkle lemon juice, pepper, and chaat masala.

4. Keep aside.

Step 2 – Prepare lemon gravy

1. In a kadhai or tawa, heat butter + oil.

2. Add green chilies and ginger-garlic paste — sauté for 30 seconds.

3. Add chopped onion — sauté till translucent (don’t brown).

4. Add cashew paste — cook on low flame till it leaves fat.

5. Add milk and mix well to make a smooth, light gravy.

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

7. Stir gently — simmer 2–3 minutes.

8. Add roasted chaap pieces and mix well so they coat in gravy.

9. Switch off the flame and then add lemon juice (never boil after adding lemon — it can curdle).

10. Mix well and sprinkle fresh coriander.

Serving

Serve hot with:

Roomali roti, butter naan, or laccha paratha

Garnish with lemon wedges and cream drizzle

Pair with mint chutney and onion rings

Chef Tips

Always add lemon juice after turning off the flame to keep the gravy silky and prevent curdling.

For a restaurant-style shine, blend the gravy before adding chaap, strain it, and simmer again.

A few drops of kewra water or lemon zest can enhance aroma.

Add a cube of butter on top while serving for a glossy finish

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