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Makhani Soya Chaap

Tanvi Srivastava
Rich and creamy makhani soya chaap is a north indian vegetarian curry of soya chaap pieces in a buttery, luxirious makhani gravy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 -5 servings

Ingredients
  

For Marinating Soya Chaap

  • 8 soya chaap sticks I purchased a can of chaap (800g) in brine. It had 8 soy chaap sticks
  • ⅓ cup plain yogurt whole, not too sour
  • 1 teaspoon red chilli powder (hot), adjust to taste
  • 1.5 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon kasuri methi crushed
  • 1 tablespoon lemon juice
  • ½ teaspoon salt or to taste
  • 2 tablespoon butter

To Make Onion Tomato Base

  • 1 tablespoon oil
  • ½ teaspoon cumin seeds
  • 4 whole dried red chillies (hot), or use ¾ to 1 tablespoon red chilli flakes, adjust to taste
  • 130 -150 g onion roughly chopped (1 large onion)
  • 3 garlic roughly chopped (~ 15-18g)
  • ½ inch ginger roughly chopped ( ~ 5-8 g)
  • 4 large tomato roughly chopped (200-220g)
  • 12-15 raw cashew nut

For Makhani Sauce

  • 4 tablespoon butter
  • 1 teaspoon coriander powder
  • 2 teaspoon Kashmiri chilli powder for color
  • 1.5 teaspoon sugar adjust to taste
  • 1.25 teaspoon salt adjust to taste
  • 1 teaspoon kasuri methi
  • 1 teaspoon garam masala
  • ¼ cup heavy cream or as needed

Whole Spices

  • 1 medium bay leaf
  • 1 inch cinnamon stick
  • 2-3 green cardamom

Instructions
 

Prepare The Soya Chaap (Can be done in advance)

  • Here in United States, these soya chaap are usually sold canned in brine. Open the soya chaap tin and discard all the liquid. Carefully (they are quite soft), pick out the soya chaaps from the can and place in a large bowl.
  • Cover with fresh cold water and let soak for 5-10 minutes. Drain over a colander and place in a single layer on a paper or kitchen towel and let air dry for 20-30 minutes.
  • Gently, pull the stick out of the chaap. Place the chaap on a cutting board and using a sharp knife, cut into small pieces. They are ready for marination.

Marination

  • In a large bowl, whisk together yogurt, ginger garlic paste, red chili powder, garam masala powder, crushed kasuri methi, lemon juice and salt until smooth. You could add a little turmeric powder to the marinade if you wish. 
  • Add the cut raw soya chaap and combine very well with the marinade. Cover and let rest for at least 15-20 minutes. If you can marinate for 30 minutes to an hour.

Begin Naking the Makhani Gravy

  • To a large cooking pot, add oil and heat on medium flame. Once oil is hot, add the cumin seeds and whole red chilies. Fry the spices for 5-8 seconds taking care not to burn them.
    Tip - You may de seed the red chilies if you wish. These whole red chillies give substantial heat to the sauce. You could skip for a mild tasting sauce.
  • Add the roughly chopped onions, ginger and garlic next. Sprinkle a little bit of salt. Cook the onions for next 5-6 minutes on low medium flame until they start to soften. You will see that the petals of onions will start seperating and they will be steaming.
  • At this stage, add the roughly chopped tomatoes (or canned diced tomatoes). Also add the cashew nuts. Cook everything on low medium heat while stirring intermittently for next 7-8 minutes or until the tomatoes begin to be mushy. Once that happens, switch off the flame and let cool down a bit.
  • Add the cooled onion tomatoes to a blender jar and blend to a smooth paste. Set aside.

Fry the Marinated Chaap

  • Lightly wipe the same cooking pot and place on a medium flame. Add 2 tablespoon butter in it.
  • To the melted butter, add the marinated soy chaap to the pot and while gently stirring it, let the chaap pieces fry for 6-8 minutes. Take out in a plate along with all the leftover marinade. Let sit.

Finish the Makhani Sauce

  • Again lightly wipe the same cooking pot and palce on a low medium stove. Add 4 tablespoon butter to it. Let melt.
  • Temper the butter with bay leaf, green cardamom cloves and cinnamon. Fry for 8-10 seconds.
  • Add the powdered spices and fry on low heat for 30-40 seconds.
  • Immediately add the ground onion- tomato sauce that we made earlier. Add sugar and salt.
  • Cook the makhani masala for next 6-8 minutes on low medium heat until you see little bubbles. You may cover the pot since it splutters a lot. Don't dry out much. You may strain the sauce if you wish before adding the soya chaap.
  • Add the soya pieces next along with all the drippings. Add about ½ water or as desired, however don't make it too runny. Let simmer for 4-5 minutes.
  • Sprinkle the garam masala and crushed kasuri methi next. Add in the heavy cream too. Mix and taste the sugar ans salt levels and adjust.
  • Let everything simmer for about 5-6 minutes more for the flavors to meld together.
  • Dish out the makhani soya chaap and drizzle with some heavy cream if desired. Serve!
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