PREPARATION

1. Heat 900 milliliters water in a skillet, add 1 teaspoon salt, 500 grams soya chaap and bring it to a boil.
2. Boil for 5 - 7 minutes on medium heat.
3. Remove it from heat and place it in a board.
4. Remove the stick from it.
5. Cut it into pieces.
6. Heat sufficient oil in a skillet and fry these until golden brown and crispy.
7. Drain it on an absorbent paper and transfer this into a bowl.
8. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon red chili, 1 teaspoon dry mango powder, 200 grams yogurt and mix it well.
9. Place a aluminium bowl in it.
10. Add a burning charcoal in it. Then, add 2 teaspoons ghee and cover it with lid.
11. Cover for about 5 - 7 minutes.
12. Open the lid and remove the charcoal.
13. Rest the chaap for 10 minutes.
14. Heat 2 teaspoons ghee in a heavy skillet, add 1 teaspoon cumin, 4 pods green cardamom, 1 cinnamon stick, 1 pod black cardamom, 1 bay leaf, 4 pods cloves and stir well.
15. Add 1 1/2 teaspoons green chili, 2 teaspoons ginger garlic paste and stir for 1 - 2 minutes.
16. Then, add 200 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. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
19. Add 1/4 teaspoon turmeric and stir well.
20. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 1/2 teaspoons paprika and mix it well.
21. Then, add 150 milliliters water and mix it again.
22. Bring it to a boil.
23. Now, add the marinated chaap and mix it well.
24. Add 250 milliliters water and mix it well.
25. Bring it to a boil.
26. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
27. Open the lid and give it a nice stir.
28. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
29. Add 1 tablespoon coriander and mix it well.
30. Cook for another 3 - 5 minutes on medium heat.
31. Remove it from heat.
32. Garnish with coriander.
33. Serve hot.