Malai Chaap is a popular North Indian vegetarian dish made using soya chaap, often enjoyed as an appetizer or snack. It has a creamy and mildly spiced flavor.
Ingredients
- 6piecesoya chaap sticks
- 1/2cupfresh cream (malai)
- 1/2cuphung curd
- 1tbspginger-garlic paste
- 1tspgreen chili paste
- 1tbsplemon juice
- 3tbspcashew paste
- 1/2tspgaram masala
- 1tspkasuri methi (dried fenugreek leaves)
- 1tspblack pepper powder
- 1/2tspchaat masala
- butter/ghee for basting
- salt to taste
For Garnish
- fresh coriander leaves
- onion rings
- lemon wedges
How to make Malai Chaap
Prepare the Soya Chaap
If using frozen chaap, thaw it and remove the sticks. Boil the chaap in water for 5-7 minutes, then drain and squeeze out excess water.
Cut the chaap into bite-sized pieces or keep them whole, as preferred.
Marination
In a mixing bowl, combine hung curd, fresh cream, ginger-garlic paste, cashew paste, green chili paste, lemon juice, garam masala, kasuri methi, black pepper, and salt. Mix well to form a smooth marinade.
Add the soya chaap pieces to the marinade and coat them evenly. Let the chaap marinate for at least 30 minutes.
Tips & Tricks
For a richer flavor, you can marinate the chaap overnight in the refrigerator.
Serve hot with mint chutney for an enhanced taste.