Afghani Malai Chaap
Serves 1
Directions
- 1Cut the chaap into small pieces.
- 2Marinate with salt and black pepper for 5 minutes.
- 3Fry until golden brown.
- 4Make a paste of soaked cashews.
- 5Mix the cashew paste with curd.
- 6Add bay leaves, jeera, cinnamon, grounded masala, ginger garlic paste, and dhania powder to the oil and sauté well.
- 7Turn off the flame and add the curd and cashew paste.
- 8Cook until oil separates.
- 9Add cream and cook until oil separates.
- 10Add water and cook until it boils.
- 11Add salt, kasuri methi, and chopped dhania. Mix well.
- 12Add the fried chaap and cover to cook for 10 minutes.
- 13For a smoky flavor, heat coal and add ghee, then cover for 5 minutes.
Ingredients
- 200 gms Soya Chaap
- 0.5 tsp Salt
- 0.25 tsp Freshly crushed Black Pepper
- 3 tosp Oil
- 0.25 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Ginger Chilli Paste
- 0.5 inch Cinnamon
- 2 Grounded Masala (Clove
- 10 Black Pepper
- 1 Big Cardamom
- 1 Bay Leaf
- 0.5 cup Curd
- 12 Cashews
- 0.5 teaspoon Salt
- 2 tbsp Malai or cream
- Chopped Coriander leaves
- 1 small piece coal or cinnamon stick
Equipment
knifeplatepanmixer
Tips
- Cut the chaap into ½ inch pieces.
- Place them on a plate and add ½ tsp of salt and ¼ tsp of ground black pepper.
- Mix well and keep for 5 minutes.
- Fry the chaap pieces until golden brown from all sides.
- If you want a smoky flavour You can burn a small piece of charcoal or cinnamon stick on the stove and place it in a small katori abd put inside the pan pour some ghee over the coal. Cover with a lid to let your food suck in the smokiness of charcoal.
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