Malai chaap is a dish cooked by marinating the chaap pieces in a thick fresh cream and curd mixture in which there is an amalgamation of several spices. The chaap pieces are then roasted. Chaap is best prepared in a tandoor. Malai chaap is also known as malai soya chaap; it is a vegetarian dish in North Indian cuisine. Soya is used to replace meat or chicken because soya is equally good in absorbing flavors. lets know about Malai Chaap Recipe.
The chaap is prepared from soya bean, so you can buy soya Nutri-nuggets from the market to prepare the chaap at home, or you can also purchase soya chaap from a grocery store or frozen food shop. Using frozen chaap is easier because it saves the time that you will invest or spend in making the chaap, and if you are going to make the chaap for the first time, there are high chances of the chaap not turning out to be as required or expected.
Chaap has a chewy texture, and it takes time to cook. It is generally cooked in two variants, it is either roasted and consumed in dry form as an appetizer or snack, or it is roasted and then fried with a gravy base to be eaten as a meal along with the bread of your preference. Usually, it is consumed with rumali roti, but if you want, you can pair it with Tava roti, naan, or paratha.
Ingredients Essential for Malai chaap Recipe
To prepare malai chaap at home, you will need the below-listed ingredients:
- Eight to ten soya chaap pieces
- Hung Curd ( hang it in a muslin cloth for one to two) or put the curd in a sieve and let
- One cup of fresh cream or malai ( home and ready-made both can be used)
- Onion chopped into small pieces
- Ginger, two inches approx (to be used for making ginger and garlic paste)
- Garlic, eight to ten cloves of garlic should be enough
- Garam masala ( prepare it at home if you can or get it from the store)
- Salt as per taste
- Vegetable oil
- Black pepper (grind it in the powder form)
- Coriander powder (Dhaniya)
- Coriander leaves
- Lemon juice
- Water
Malai Chaap Recipe
Now follow the steps given below to make the malai chaap. Remember that making chaap involves marination.
Step 1.
To prepare the Marinade, soak the eight to ten pieces of chaap in water for twenty to twenty-five minutes. While the chaap pieces are soaked, in a wide mixing bowl, add curd, fresh cream, ginger and garlic paste, coriander powder, ground black pepper, a teaspoon of garam masala, lemon juice, salt, and one tablespoon of vegetable oil, or you can also add melted butter. Mix everything well. Either use a whisk or a fork.
Step 2.
Please take the soaked chaap pieces and squeeze them off the excess water. Put the chaap pieces in the Marinade, coat the chaap well so that it is completely covered in the Marinade then keep this bowl in the refrigerator for about an hour.
Step 3.
Heat three to four tablespoons of oil in a pan or kadhai, pan-fry only the chaap pieces. Once they turn golden brown, remove them from the stove. Now separately, add one tablespoon of oil to a pan, add chopped onion, and saute. After a minute or two:
- Add the leftover marinade mixture and the chaap pieces.
- Sauté everything well.
- Cover the pan with a lid for about three to four minutes.
Your chaap is ready to be served.
On a Bottom Note
This can be eaten as a snack as this chaap does not have too much gravy. If you want to make gravy-based chaap, you must prepare the gravy separately. You are using onion and tomato puree as the base for the gravy, which is another variant of chaap. Serve the chaap with green coriander, mint chutney or mint raita, and raw onion rings.
Malai chaap is loved by most vegetarians; it is heavenly in taste. It is trendy street food in the North Central Region (New Delhi and surrounding area). Malai chaap is usually served with rumali roti. It is a cheap, readily available healthy snack. The soya bean in the soya chaap is rich in protein and highly nutritious and wholesome.
Malai chaap is a tasty, delicious, juicy, and lip-smacking dish, and these adjectives can not do justice to this dish. If you have tried malai chaap, you are a fan of it, and if you have not, then do not wait for long, prepare it yourself and treat yourself, your family, and friends, do not wait up. It is a dish that will leave you wanting more.
A Pro Tip
To add more flavors to your malai chaap, take a juicy lemon and squeeze the juice all over the prepared malai chaap. Its tangy flavor will enhance the taste of your malai chaap. New Delhi’s malai chaap are famous all over India, do try them.
