Ingredients ( Serves – 4 )
- Soya Chaap Sticks – 500 G.
- Curd – 250 G.
- Fresh Cream – 120 Ml.
- Processed Cheese – 80 G., Grated.
- Ginger Garlic Paste – 25 G.
- Green Chilli Paste – 10 G.
- Cashew Paste – 40 G.
- Butter – 40 G.
- Oil – 30 Ml.
- Roasted Gram Flour – 25 G.
- Black Pepper Powder – 4 G.
- Garam Masala Powder – 3 G.
- Chaat Masala – 5 G.
- Kasuri Methi – 2 G.
- Lemon Juice – 15 Ml.
- Salt – 8 G. Or To Taste.
- Fresh Coriander Leaves – 15 G., Chopped.
Method
- Boil The Soya Chaap Sticks In Water For 5 Minutes And Drain Well.
- Cut The Chaap Into Thick Pieces And Set Aside.
- In A Large Bowl, Mix Curd, Fresh Cream, Grated Cheese, Ginger Garlic Paste, Green Chilli Paste, Cashew Paste, Roasted Gram Flour, Black Pepper Powder, Garam Masala Powder, Chaat Masala, Kasuri Methi, Lemon Juice, And Salt.
- Add The Chaap Pieces To The Marinade And Coat Them Well.
- Cover And Marinate For At Least 30 Minutes.
- Heat Oil And Half Of The Butter On A Tawa Or Grill Pan.
- Cook The Marinated Chaap On Medium Heat Until Golden And Slightly Charred From All Sides.
- Add The Remaining Butter And Cook For Another 2–3 Minutes While Basting The Chaap.
- Remove From Heat And Garnish With Fresh Coriander Leaves.
- Serve Hot With Mint Chutney, Onion Rings, And Lemon Wedges.
Prep Time – 40 Mins. Cook Time – 20 Mins. Total Time – 60 Mins.
