Afghani Malai Chaap

Serves 1
instagram.com

Directions

  1. 1Cut the chaap into small pieces.
  2. 2Cut the chaap into small pieces.
  3. 3Cut the chaap into small pieces.
  4. 4Marinate with salt and black pepper for 5 minutes.
  5. 5Marinate with salt and black pepper for 5 minutes.
  6. 6Marinate with salt and black pepper for 5 minutes.
  7. 7Fry until golden brown.
  8. 8Fry until golden brown.
  9. 9Fry until golden brown.
  10. 10Make a paste of soaked cashews.
  11. 11Make a paste of soaked cashews.
  12. 12Make a paste of soaked cashews.
  13. 13Mix the cashew paste with curd.
  14. 14Mix the cashew paste with curd.
  15. 15Mix the cashew paste with curd.
  16. 16Add bay leaves, jeera, cinnamon, grounded masala, ginger garlic paste, and dhania powder to the oil and sauté well.
  17. 17Add bay leaves, jeera, cinnamon, grounded masala, ginger garlic paste, and dhania powder to the oil and sauté well.
  18. 18Add bay leaves, jeera, cinnamon, grounded masala, ginger garlic paste, and dhania powder to the oil and sauté well.
  19. 19Turn off the flame and add the curd and cashew paste.
  20. 20Turn off the flame and add the curd and cashew paste.
  21. 21Turn off the flame and add the curd and cashew paste.
  22. 22Cook until oil separates.
  23. 23Cook until oil separates.
  24. 24Cook until oil separates.
  25. 25Add cream and cook until oil separates.
  26. 26Add cream and cook until oil separates.
  27. 27Add cream and cook until oil separates.
  28. 28Add water and cook until it boils.
  29. 29Add water and cook until it boils.
  30. 30Add water and cook until it boils.
  31. 31Add salt, kasuri methi, and chopped dhania. Mix well.
  32. 32Add salt, kasuri methi, and chopped dhania. Mix well.
  33. 33Add salt, kasuri methi, and chopped dhania. Mix well.
  34. 34Add the fried chaap and cover to cook for 10 minutes.
  35. 35Add the fried chaap and cover to cook for 10 minutes.
  36. 36Add the fried chaap and cover to cook for 10 minutes.
  37. 37For a smoky flavor, heat coal and add ghee, then cover for 5 minutes.
  38. 38For a smoky flavor, heat coal and add ghee, then cover for 5 minutes.
  39. 39For a smoky flavor, heat coal and add ghee, then cover for 5 minutes.

Ingredients

  • 200 gms Soya Chaap
  • 200 gms Soya Chaap
  • 200 gms Soya Chaap
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.25 tsp Freshly crushed Black Pepper
  • 0.25 tsp Freshly crushed Black Pepper
  • 0.25 tsp Freshly crushed Black Pepper
  • 3 tosp Oil
  • 3 tosp Oil
  • 3 tosp Oil
  • 0.25 tsp Cumin Seeds
  • 0.25 tsp Cumin Seeds
  • 0.25 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 tsp Ginger Chilli Paste
  • 1 tsp Ginger Chilli Paste
  • 1 tsp Ginger Chilli Paste
  • 0.5 inch Cinnamon
  • 0.5 inch Cinnamon
  • 0.5 inch Cinnamon
  • 2 Grounded Masala (Clove
  • 2 Grounded Masala (Clove
  • 2 Grounded Masala (Clove
  • 10 Black Pepper
  • 10 Black Pepper
  • 10 Black Pepper
  • 1 Big Cardamom
  • 1 Big Cardamom
  • 1 Big Cardamom
  • 1 Bay Leaf
  • 1 Bay Leaf
  • 1 Bay Leaf
  • 0.5 cup Curd
  • 0.5 cup Curd
  • 0.5 cup Curd
  • 12 Cashews
  • 12 Cashews
  • 12 Cashews
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 2 tbsp Malai or cream
  • 2 tbsp Malai or cream
  • 2 tbsp Malai or cream
  • Chopped Coriander leaves
  • Chopped Coriander leaves
  • Chopped Coriander leaves
  • 1 small piece coal or cinnamon stick
  • 1 small piece coal or cinnamon stick
  • 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.