Tawa Chaap

Ingredients

For chaap:

  1. Soya chaap sticks – 6 (about 300–350 g)
  2. Butter or oil – 2 tbsp
  3. Kashmiri red chili powder – ½ tsp
  4. Chaat masala – ½ tsp
  5. Lemon juice – 1 tsp
  6. Salt – a pinch

For tawa gravy masala:

  1. Butter – 2 tbsp
  2. Oil – 1 tbsp
  3. Ginger-garlic paste – 1 tbsp
  4. Onion (finely chopped) – 2 medium
  5. Tomato (finely chopped or pureed) – 3 medium
  6. Green chilies – 2 slit
  7. Capsicum (optional, chopped) – ½ small
  8. Kashmiri red chili powder – 1 tsp (for color)
  9. Coriander powder – 1 tsp
  10. Cumin powder – ½ tsp
  11. Garam masala – ½ tsp
  12. Kasuri methi – ½ tsp (crushed)
  13. Salt – to taste
  14. Fresh cream – 2–3 tbsp
  15. Water – ¼ cup (for gravy consistency)
  16. Coriander leaves – 2 tbsp (chopped)
  17. Lemon juice – 1 tsp

Method

Step 1: Prep the chaap

1. Remove sticks, cut chaap into medium pieces.

2. On a hot tawa/pan, add butter & a little oil.

3. Toss chaap with chili powder, salt, lemon juice, and chaat masala.

4. Roast till golden-brown spots appear.

5. Take out & keep aside

Step 2: Make tawa gravy

1. On the same tawa, add a bit more butter.

2. Add chopped onions & green chilies — sauté till golden.

3. Add ginger-garlic paste — cook for 30 seconds till raw smell goes.

4. Add chopped tomatoes — cook till soft & oil separates.

5. Add all dry spices: chili, coriander, cumin, garam masala, salt.

6. Mix well & mash slightly with a spatula to form thick masala.

7. (Optional) Add capsicum for flavor & texture.

8. Add roasted chaap pieces and mix well on the tawa — coat everything in the masala.

9. Add a splash of water & cream — cook for 3–5 mins on medium flame till rich gravy forms.

10. Sprinkle kasuri methi, coriander, and lemon juice.

11. Add a small cube of butter on top for shine & richness.

Serving

Serve hot with:

Roomali roti, lachha paratha, or tandoori naan

Onion rings + mint chutney

Drizzle extra cream or butter on top for presentation

Chef Tips

For the authentic smoky restaurant flavor, after cooking:

Place a small bowl in the tawa, add hot charcoal, pour a drop of ghee, cover for 1 minute.

Add a little cream + butter + masala water at the end for glossy gravy.

Don’t overcook chaap or it will turn chewy.

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