PREPARATION

1. Heat 900 milliliters water in a heavy skillet, add 1 teaspoon salt, 500 grams soya chaap and bring it to a boil.
2. Remove it from heat.
3. Place it on a board and remove the stick.
4. Cut it into pieces and keep aside.
5. Now, heat 30 milliliters oil in a pan, add soya chaap and roast 3 - 5 minutes.
6. In a mixing bowl, add 1 tablespoon mustard oil, 1 teaspoon red chili, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 1 tablespoon roasted gram flour, 30 grams hung curd, 1 tablespoon ginger and mix it well.
7. Then, add roasted soya chaap in it and mix it well to combine.
8. Marinate for 25 - 30 minutes.
9. Heat 2 tablespoons oil in a pan, add marinated soya chaap and saute for 2 - 3 minutes.
10. Remove it from heat.
11. Now, heat 2 tablespoons oil, 1 tablespoon butter in a pan, add 1/2 teaspoon cumin, 2 kashmiri dry red chili, 2 pods green cardamom and saute for 1 - 2 minutes.
12. Add 7 garlic cloves, 110 grams onions, 2 tablespoon ginger and cook for 3 - 5 minutes.
13. Then, add 280 grams tomato, 1 tablespoon green chili, 2 tablespoon cashews and mix it.
14. Cover it with lid and cook for about 3 - 5 minutes on medium heat.
15. Now, transfer it to a blender and blend it a smooth paste.
16. In a heavy skillet, add blended mixture and saute for 1 - 2 minutes on a medium heat.
17. Add 1 teaspoon salt, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala, 2 tablespoon dry fenugreek leaves and mix it well.
18. Then, add 200 milliliters water, 1 tablespoon butter and mix it again.
19. Add soya chaap and cook for 3 - 5 minutes on a medium heat.
20. Remove it from heat.
21. Garnish with fresh cream.
22. Serve.