Description

Malai Chaap is a delectable North Indian dish that features marinated and grilled soy chaap (a meat substitute made from soy) in a creamy, rich sauce. The chaap is marinated in a blend of spices and cream, then grilled to perfection, making it a popular choice for vegetarians and those seeking a flavorful and satisfying meal. The dish is often served with naan or rice and garnished with fresh herbs, making it an ideal dish for special occasions or gatherings.

• Marinate the Chaap:
  • In a mixing bowl, combine fresh cream, yogurt, ginger-garlic paste, garam masala, coriander powder, cumin powder, red chili powder, turmeric powder, lemon juice, and salt. Mix well to form a smooth marinade.
  • Add the soy chaap pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1-2 hours (or overnight for best results).
• Grill the Chaap:
  • Preheat the grill or tandoor. If using an oven, preheat it to 200°C (392°F).
  • Skewer the marinated chaap pieces on grilling sticks or place them on a baking tray. Brush with oil.
  • Grill for about 15-20 minutes, turning occasionally, until they are golden brown and slightly charred.
• Prepare the Gravy:
  • In a large pan, heat butter over medium heat. Add cumin seeds and bay leaf, allowing them to splutter.
  • Add finely chopped onions and sauté until they turn golden brown.
  • Stir in the tomato puree and green chilies. Cook until the oil separates from the mixture.
  • Add salt and kasuri methi (if using). Mix well, and then add the grilled chaap pieces to the gravy. Cook for an additional 5-7 minutes, allowing the flavors to meld.