Shahi Gravy Chaap

Ingredients

For chaap:

1. Soya chaap sticks – 6 (≈ 300–350 g)
2. Butter or oil – 2 tbsp
3. Salt – a pinch
4. Kashmiri red chili powder – ½ tsp
5. Lemon juice – 1 tsp
6. For the shahi base paste:
7. Onion – 2 medium (sliced)
8. Cashew nuts – 10–12
9. Melon seeds (magaz) – 1 tbsp (optional, adds richness)
10. Ginger – 1 inch piece
11. Garlic – 5–6 cloves
12. Green chili – 1

(Boil or sauté these ingredients lightly and then grind to a fine paste.)

For gravy:

1. Butter – 2 tbsp
2. Oil – 1 tbsp
3. Bay leaf – 1
4. Green cardamom – 2
5. Cinnamon – ½-inch stick
6. Prepared onion-cashew paste – from above
7. Curd (whisked) – 2 tbsp
8. Milk – ½ cup
9. Fresh cream – 3–4 tbsp
10. Water – as required
11. White pepper powder – ½ tsp
12. Garam masala – ¼ tsp
13. Kasuri methi – ½ tsp (crushed)
14. Salt – to taste
15. Sugar – ½ tsp (balances flavors)
16. Kewra water or rose water – a few drops (optional, for aroma)
17. Fresh coriander or fried onion for garnish

Method

Step 1 – Prep the chaap

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

2. Pan-fry in butter/oil with a little salt and chili powder until golden.

3. Keep aside.

Step 2 – Make the shahi base

1. In a pan, heat 1 tbsp oil.

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

3. Sauté till onions are soft (not brown).

4. Cool, then grind to a smooth paste using a little water.

Step 3 – Prepare the gravy

1. In a kadhai, heat butter + oil.

2. Add bay leaf, cardamom, and cinnamon — sauté till aromatic.

3. Add the onion-cashew paste and cook on medium flame until it starts releasing fat (5–7 mins).

4. Lower flame and add whisked curd — stir quickly to prevent curdling.

5. Add milk, salt, white pepper, sugar, and garam masala.

6. Mix and simmer for 3–4 mins.

7. Add roasted chaap pieces; cook on low flame for another 5–7 mins so chaap absorbs the flavour

8. Add cream and kasuri methi; stir well.

9. Adjust thickness with water — gravy should be silky, rich, and light beige in color.

10. Finish with a drizzle of cream and a few drops of kewra water.

Serving

Serve hot with:

Butter naan, rumali roti, or tandoori paratha

Onion salad and mint chutney

Garnish with cream swirl and coriander or fried onion

Chef Tips

For restaurant sheen, blend the gravy once after cooking, strain, and then simmer again.

For richer flavor, replace part of milk with malai (milk cream).

Keep heat low after adding cream/milk to avoid curdling.

‍