Masala Makhni Chaap: Rich, creamy and spiced to perfection
Masala Makhani Chaap is a rich, creamy, and flavorful vegetarian dish that elevates soya chaap with a luscious tomato-onion gravy and aromatic spices. Perfect for serving with naan, roti, or jeera rice, it’s a crowd-pleaser for parties or a hearty meal at home
Table of Contents
What is Masala Makhni Chaap?
Masala Makhani Chaap is a delicious vegetarian delight that brings the richness and flavor of classic Indian makhani dishes to soya chaap. Imagine tender soya sticks marinated in a blend of aromatic spices, cooked in a creamy tomato-onion gravy with a hint of butter-like smoothness — that’s Masala Makhani Chaap in a nutshell.
Main Ingredient of Masala Makhni Chaap:
For the Marinade:
Hung curd – 2 tsp
Garlic – 1 tsp, finely chopped
Coriander powder – 1 tsp
Jeera (cumin) powder – ½ tsp
Elaichi (cardamom) powder – ¼ tsp
Garam masala – ½ tsp
Kasuri methi – ½ tsp
Salt – to taste
Soya chaap – 6–8 pieces
For the Gravy:
Oil – 1 tbsp
Whole jeera – ½ tsp
Red chillies – 2
Cashews – 5–6
Garlic – 1 tsp, chopped
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Salt – to taste
Garam masala – ½ tsp
Kashmir red chilli powder – ½ tsp
Haldi (turmeric) – ¼ tsp
What Is So Special About Masala Makhni Chaap?
The combination of hung curd, spices, and kasuri methi gives the chaap a melt-in-the-mouth texture and a deep, layered flavor reminiscent of classic restaurant-style makhani dishes.
Quick and Easy Masala Makhni Chaap:
1. Minimal Prep Work: The main ingredient, soya chaap, comes pre-cooked or ready-to-use, so you just need to marinate it for 15–20 minutes. No lengthy soaking or kneading is required.
2. Simple Gravy: The tomato-onion gravy is made with basic kitchen staples and spices. Grinding the cooked onions and tomatoes into a smooth paste reduces cooking time while giving that restaurant-style texture.
3. One-Pot Cooking: Both the chaap and gravy are cooked in the same kadhai, which means fewer dishes and faster cooking.
4. Quick Marinade: Using hung curd and spices allows the chaap to absorb flavors quickly, without hours of marination.
5. Fast Serving: From start to finish, this dish takes just 30–35 minutes, making it perfect for a weekday meal or a last-minute dinner party.
Meyer Select Stainless Steel Kadai 22cm
How to make
1. Marinate the chaap: In a bowl, combine hung curd, chopped garlic, coriander powder, elaichi powder, jeera powder, garam masala, kasuri methi, and salt. Add the soya chaap and coat well. Let it rest for 15–20 minutes.
2. Prepare the gravy: Heat oil in a kadhai. Add whole jeera, red chillies, cashews, and chopped garlic. Sauté for a minute.
3. Add chopped onions and tomatoes. Cook until soft.
4. Add salt, garam masala, Kashmir red chilli powder, and turmeric. Grind the mixture into a smooth paste.
5. Cook the chaap: In the same kadhai, add the marinated chaap and then pour the prepared gravy over it. Mix gently.
6. Cover and cook for 8–10 minutes on low flame until the chaap absorbs the flavors.
Expert Tips
1. Marinate Well: Even a short 15–20 minute marination helps the chaap absorb the spices. For deeper flavor, you can marinate for 1–2 hours in the fridge.
2. Use Fresh Cashews & Garlic: Lightly roast cashews before grinding for a richer, creamier gravy. Fresh garlic gives a sharper, more aromatic flavor than garlic paste.
3. Grind the Gravy Smooth: After cooking onions and tomatoes, grind them into a fine paste. This gives the gravy a silky, restaurant-style texture.
4. Adjust Spice Levels: Use Kashmiri red chili powder for color and mild heat. Increase or decrease regular chili powder based on your spice tolerance.
5. Creamy Finish: Add 1–2 tablespoons of fresh cream or cashew cream at the end for extra richness and a luxurious taste.
6. Don’t Overcook the Chaap: Soya chaap cooks quickly and can become rubbery if overcooked. Simmer gently for 8–10 minutes so it soaks up the gravy flavors without losing its texture.
7. Kasuri Methi Magic: Crush kasuri methi between your palms before adding—it releases a wonderful aroma that elevates the dish.
8. Serving Tip: Garnish with fresh coriander leaves and a drizzle of cream for a picture-perfect, appetizing look.
Recipe Card
Leave a comment