As a chef and food blogger known for my curry recipes, I'm excited to share my recipe for malai chaap, a creamy, mouthwatering curry dish that will have your taste buds singing! This North Indian specialty is made by marinating succulent pieces of soya chaap in a spiced yogurt mixture and then simmering them in a rich, velvety tomato-cream sauce. The result is a curry that is luxuriously smooth, gently spiced, and utterly addictive. Keep reading for my malai chaap recipe, as well as tips for making it successfully at home!
Ingredients for Malai Chaap:
- 1 lb soya chaap, cut into 1-inch pieces
- 1 cup plain yogurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp Kashmiri red chili powder
- 1 tsp cumin powder
- Salt to taste
- 3 tbsp ghee or butter
- 1 onion, finely chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tomatoes, chopped
- 1 cup heavy cream
- 1/4 cup chopped cilantro
Instructions:
- In a bowl, combine the soya chaap pieces, yogurt, 1 tbsp each garlic paste and ginger paste, garam masala, turmeric, red chili powder, cumin powder and salt. Mix well, cover and marinate for at least 30 minutes up to overnight.
- In a pan, heat the ghee over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
- Add the garlic and ginger pastes and sauté for 1 minute.
- Add the chopped tomatoes and cook for 2-3 minutes until softened.
- Add the marinated soya chaap and its marinade. Stir well to coat the soya chaap with the sauce. Cover and cook for 10-15 minutes.
- Pour in the cream, lower the heat, and simmer for another 5-7 minutes until the soya chaap is cooked through and the sauce is thickened and glossy.
- Turn off the heat and stir in the cilantro. Serve hot with naan or rice.
Tips and Variations:
- For extra creaminess, use coconut cream instead of dairy cream.
- For spicy flavor, add sliced green chilies or a dash of cayenne.
- For sweetness, add a spoonful of honey.
- For tanginess, sprinkle with amchoor powder or a squeeze of lime juice.
- For aromatic flavor, add whole spices like cinnamon, cloves or cardamom.
- For texture, add diced peppers, carrots, peas or spinach.
- For protein, use extra firm tofu instead of soya chaap.
- For Mediterranean flair, use olive oil and season with oregano.
- For Thai influence, use basil, lemongrass and coconut milk.
- For Indian street food style, garnish with chopped onions, cilantro and chaat masala.
- For creamy decadence, finish with cashew cream.
- For smoky flavor, char the soya chaap pieces before adding to the curry.
- For Jain version, omit onion and garlic, and use vegetable stock.
- Garnish with chopped cilantro, toasted almonds or cashews.
Serving Suggestions:
- Serve malai chaap with steaming hot jeera rice or saffron rice. Naan or parathas are great for soaking up the luscious sauce.
- For a complete meal, pair it with a raita (yogurt sauce) and a crisp salad.
- Stuff the curry into wraps or sandwiches for a delicious lunch on-the-go.
Time (Cooking, Preparation):
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Nutrition Information (Per serving):
- Calories: 380
- Fat: 24g
- Carbs: 10g
- Protein: 32g
FAQs:
Q: Can I make it ahead of time?
A: Yes! You can make the entire curry 1-2 days in advance. Just reheat gently before serving.
Q: Is malai chaap spicy?
A: It has a gentle warmth from the spices but is not spicy-hot. Adjust the red chili powder to suit your preference.
Q: Can I freeze malai chaap?
A: Absolutely! Let it cool completely, transfer to airtight containers and freeze for up to 3 months. Defrost in the refrigerator before reheating.
Conclusion:
Malai chaap is the ultimate creamy, aromatic curry that delivers luxuriously rich flavors in every bite. With its velvety smooth tomato-cream sauce and tender morsels of spiced soya chaap, it's no wonder this dish is so wildly popular. I hope you'll give this recipe a try soon and treat your family to this legendary North Indian specialty. Trust me, this is one curry that will have everyone begging for second helpings! Let me know in the comments how it turns out when you make it.
Malai Chaap Recipe Card
Ingredients:
- 1 lb soya chaap, cut into 1-inch pieces
- 1 cup plain yogurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp Kashmiri red chili powder
- 1 tsp cumin powder
- Salt to taste
- 3 tbsp ghee or butter
- 1 onion, finely chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tomatoes, chopped
- 1 cup heavy cream
- 1/4 cup chopped cilantro
Instructions:
- In a bowl, combine the soya chaap pieces, yogurt, 1 tbsp each garlic paste and ginger paste, garam masala, turmeric, red chili powder, cumin powder and salt. Mix well, cover and marinate for at least 30 minutes up to overnight.
- In a pan, heat the ghee over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
- Add the garlic and ginger pastes and sauté for 1 minute.
- Add the chopped tomatoes and cook for 2-3 minutes until softened.
- Add the marinated soya chaap and its marinade.
- Stir well to coat the soya chaap with the sauce. Cover and cook for 10-15 minutes.
- Pour in the cream, lower the heat, and simmer for another 5-7 minutes until the soya chaap is cooked through and the sauce is thickened and glossy.
- Turn off the heat and stir in the cilantro. Serve hot with naan or rice.
Time (Cooking, Preparation):
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Tips and Variations
- For extra creaminess, use coconut cream instead of dairy cream.
- For spicy flavor, add sliced green chilies or a dash of cayenne.
- For sweetness, add a spoonful of honey.
- For tanginess, sprinkle with amchoor powder or a squeeze of lime juice.
- For aromatic flavor, add whole spices like cinnamon, cloves or cardamom.
- For texture, add diced peppers, carrots, peas or spinach.
- For protein, use extra firm tofu instead of soya chaap.
- For Mediterranean flair, use olive oil and season with oregano.
- For Thai influence, use basil, lemongrass and coconut milk.
- For Indian street food style, garnish with chopped onions, cilantro and chaat masala.
- For creamy decadence, finish with cashew cream.
- For smoky flavor, char the soya chaap pieces before adding to the curry.
- For Jain version, omit onion and garlic, and use vegetable stock.
- Garnish with chopped cilantro, toasted almonds or cashews.
Serve with:
- Serve malai chaap with steaming hot jeera rice or saffron rice. Naan or parathas are great for soaking up the luscious sauce.
- For a complete meal, pair it with a raita (yogurt sauce) and a crisp salad.
- Stuff the curry into wraps or sandwiches for a delicious lunch on-the-go.
Nutrition:
- Calories: 380
- Fat: 24g
- Carbs: 10g
- Protein: 32g
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