• Makhani Chaap
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INGREDIENTS


Makhani Chaap

Servings - 5

INGREDIENTS
Oil - for frying
Boiled soya chaap - 500 grams
Split bengal gram - 40 grams
Mustard oil - 2 tablespoons
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Black salt - 1/4 teaspoon
Dry fenugreek leaves - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Salt - 1/4 teaspoon
Hung curd - 140 grams
Coriander - 2 tablespoons
Lemon juice - 1 tablespoon
Charcoal
Ghee - 1 tablespoon
Ghee - for brushing
Oil - 1 tablespoon
Butter - 2 tablespoons
Cumin - 1/4 teaspoon
Cardamom - 4 pods
Kashmiri dry red chili - 3
Garlic cloves - 4
Ginger - 1 tablespoon
Onions - 170 grams
Tomato - 300 grams
Cashews - 25 grams
Salt - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Dry fenugreek leaves - 1 teaspoon
Water - 80 milliliters
Oil - 1 tablespoon
Butter - 2 tablespoons
Ginger - 2 teaspoons
Garlic - 1 tablespoon
Sugar - 1 teaspoon
Red chili - 1/4 teaspoon
Water - 100 milliliters
Fresh cream - 40 milliliters
Coriander - 1 tablespoon
Fresh cream - for garnishing

PREPARATION


1. Heat sufficient oil in a heavy skillet, add 500 grams boiled soya chaap and fry until it turns golden brown and crispy.
2. Remove it from heat and place it on a board.
3. Cut it into pieces and keep aside.
4. Take a pan, add 40 grams split bengal gram and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
5. Remove it from heat and transfer this into a blender and blend it into a fine powder.
6. In a mixing bowl, add 2 tablespoons mustard oil, 1 teaspoon paprika, 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon dry mango powder, 1/4 teaspoon turmeric, 1/4 teaspoon black salt, 1 teaspoon dry fenugreek leaves, prepared blended powder, 1 tablespoon ginger garlic paste, 1/4 teaspoon salt, 140 grams hung curd, 2 tablespoons coriander, 1 tablespoon lemon juice and mix it well.
7. Now, add the fried soya chaap and mix it well.
8. Place a aluminium foil bowl in it.
9. Place a charcoal, 1 tablespoon ghee and cover it with a plate.
10. Cover for about 30 minutes.
11. Remove the plate from it.
12. Skewers the chaap pieces and place it on a griller.
13. Brush it with ghee and grill until it turns golden brown in color from all sides.
14. Remove it from griller and keep aside.
15. Heat 1 tablespoon oil, 2 tablespoons butter in a heavy skillet, add 1/4 teaspoon cumin, 4 pods cardamom, 3 kashmiri dry red chili, 4 garlic cloves, 1 tablespoon ginger and stir for 2 - 3 minutes.
16. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
17. Now, add 300 grams tomato and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 25 grams cashews, 1/2 teaspoon salt, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric, 1 teaspoon dry fenugreek leaves and mix it well.
20. Add 80 milliliters water and mix it well.
21. Cover it with lid and cook for about 7 - 10 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Remove it from heat and transfer this into a blender.
24. Blend it into a puree. Keep aside.
25. Heat 1 tablespoon oil, 2 tablespoons butter in a heavy skillet, add 2 teaspoons ginger, 1 tablespoon garlic and stir well.
26. Then, add the blended puree and mix it well.
27. Cook for 5 - 7 minutes on medium heat.
28. Add 1 teaspoon sugar, 1/4 teaspoon red chili and mix it well.
29. Add 100 milliliters water and mix it again.
30. Cook for 5 - 7 minutes on medium heat.
31. Add 40 milliliters fresh cream and mix it well.
32. Add 1 tablespoon coriander and mix it well.
33. Cook for 2 - 3 minutes on medium heat.
34. Now, add the grilled chaap in it and mix it well.
35. Cook for another 5 - 7 minutes on medium heat.
36. Remove it from heat.
37. Garnish with fresh cream.
38. Serve.