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 sautéed 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. Sauté 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:

•  Serve hot Malai Chaap as a starter or snack with mint chutney and lemon wedges.
•  It can also be served as a side dish with naan, roti, or rice.

Enjoy your delicious Malai Chaap