How To Make Delicious Malai Chaap At Home In 4 Easy Steps

Malai Chaap is a creamy North Indian dish made from soya chaap marinated in a rich yogurt and cream mixture, then cooked with spices and garnished with fresh coriander. It's served hot as a starter or side dish with naan or rice.

Malai Chaap is a rich, creamy North Indian vegetarian dish made from soya chaap marinated in yogurt, fresh cream, and a blend of spices. The soya chaap is first boiled, then marinated, and finally cooked with saut ed onions, green chilies, and more fresh cream to achieve a deliciously creamy texture. Garnished with fresh coriander leaves, it can be served as a starter or a side dish with naan, roti, or rice. This dish offers a flavorful and indulgent alternative to traditional meat preparations.

Ingredients:

For Marination:

4-5 pieces of soya chaap
1/2 cup thick yogurt (curd)
1/4 cup fresh cream
2 tablespoons cashew paste (soak cashews in water and blend into a smooth paste)
1 tablespoon ginger-garlic past
1 teaspoon garam masala
1 teaspoon white pepper powder
1 teaspoon cumin powder
1/2 teaspoon cardamom powder
1 teaspoon lemon juice
Salt to taste

For Cooking:

2 tablespoons butter or ghee
1 tablespoon oil
1/2 teaspoon cumin seeds
1 large onion, finely chopped
2-3 green chilies, slit
1/2 cup fresh cream
1/4 cup milk (optional, to adjust consistency)
Fresh coriander leaves for garnish

Instructions:

1. Preparing the Soya Chaap:

If using frozen soya chaap, thaw them by keeping them at room temperature or microwaving for a few minutes.
Cut the soya chaap into 2-inch pieces and boil them in salted water for about 5-7 minutes.
This helps soften the chaap and removes any raw taste.
Drain the water and pat the chaap pieces dry with a kitchen towel.

2. Marinating the Soya Chaap:

In a mixing bowl, combine yogurt, fresh cream, cashew paste, ginger-garlic paste, garam masala, white pepper powder, cumin powder, cardamom powder, lemon juice, and salt.
Mix well to form a smooth marinade.
Add the soya chaap pieces to the marinade and coat them evenly.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to penetrate.

3. Cooking the Malai Chaap:

Heat butter and oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add finely chopped onions and green chilies. Saut until the onions turn golden brown.
Add the marinated soya chaap pieces to the pan. Cook on medium heat, turning occasionally, until the chaap pieces are golden and slightly crispy.
Lower the heat and add fresh cream. Stir gently to coat the chaap pieces in the creamy sauce.
If the sauce is too thick, you can add a little milk to adjust the consistency.
Cook for another 2-3 minutes until the chaap is well-coated with the creamy sauce and heated through.
Garnish with fresh coriander leaves.

4. Serving: