Masala Gravy Chaap

Ingredients

For Chaap:

  1. Soya chaap sticks – 6–8 (about 400–500 g)
  2. Oil – for shallow frying
  3. For Gravy Base:
  4. Oil – 3 tbsp
  5. Butter – 1 tbsp
  6. Bay leaf – 1
  7. Cumin seeds – ½ tsp
  8. Onion (finely chopped) – 2 medium
  9. Tomato (pureed) – 3 medium
  10. Ginger-garlic paste – 1 tbsp
  11. Green chilli (slit) – 1
  12. Cashews – 10–12 (soaked & blended to paste)

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Spices:

  1. Red chilli powder – 1 tsp
  2. Coriander powder – 1 tsp
  3. Cumin powder – ½ tsp
  4. Turmeric – ¼ tsp
  5. Kitchen King masala or Garam masala – 1 tsp
  6. Kasuri methi – 1 tsp (crushed)
  7. Salt – to taste
  8. For richness:
  9. Fresh cream – 2–3 tbsp
  10. Water or milk – ½ to 1 cup (adjust consistency)
  11. Lemon juice – 1 tsp
  12. Fresh coriander – for garnish

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‍Method:

1. Prepare the Chaap

Cut chaap pieces (remove sticks).

Shallow fry or grill until light golden.

Keep aside on tissue paper.

2. Make the Base

Heat oil + butter in a heavy pan.

Add cumin seeds and bay leaf.

Add onions and sauté until golden brown.

Add ginger-garlic paste and green chilli; sauté until the raw smell disappears.

3. Add Tomato & Spices

Add tomato puree and cook on medium flame.

Add red chilli powder, coriander powder, cumin powder, turmeric, and salt.

Cook until oil separates from the masala (very important for restaurant taste).

4. Add Cashew Paste

Mix in cashew paste and cook for 3–4 minutes.

Add little water to avoid sticking.

Stir till you get a thick, creamy masala.

5. Combine with Chaap

Add fried chaap pieces to the gravy.

Add ½ cup water or milk and simmer for 5–7 minutes.

Add Kitchen King masala, kasuri methi, and lemon juice.

Mix gently and cook till oil starts separating again.

6. Finish with Cream

Add fresh cream and stir lightly on low flame for 1–2 minutes.

Turn off the gas.

7. Garnish & Serve

Garnish with coriander leaves and a drizzle of cream.

Serve hot with butter naan, laccha paratha, or tandoori roti

Taste Notes

Spicy & tangy: from tomato and masala

Rich & creamy: from cashew + cream

Restaurant aroma: from kasuri methi + Kitchen King

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