Butter Chaap | How to make Butter Chaap

By Rita Arora  |  21st Apr 2016  |  
5.0 from 1 review Rate It!
  • Butter Chaap, How to make Butter Chaap
Butter Chaapby Rita Arora
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

146

1





About Butter Chaap

Soya chaap in restaurant style.

Butter Chaap is a delicious dish which is enjoyed by the people of every age group. The recipe by Rita Arora teaches how to make Butter Chaap step by step in detail. This makes it easy to cook Butter Chaap in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Butter Chaap at home. This amazing and mouthwatering Butter Chaap takes 15 minutes for the preparation and 25 minutes for cooking. The aroma of this Butter Chaap is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Butter Chaap is a good option for you. The flavour of Butter Chaap is palatable and you will enjoy each and every bite of this. Try this Butter Chaap and impress your family and friends.

Butter Chaap

Ingredients to make Butter Chaap

  • Soya chaap 1/2 kg
  • Oil 2 tsp
  • Asafoetida 1 pinch
  • Black Cardamom 1
  • Green cardamom 2
  • Whole red chilly 2
  • Bay leaves 2
  • Cloves 2
  • Star anise 1
  • Black pepper 7-8
  • Cinnamon stick 1
  • cashew nuts 6-7
  • Ginger garlic paste 2 tsp
  • Onion 3
  • Tomato 5-6
  • Butter 1 tbsp
  • Salt to taste
  • Chilly powder 2 tsp
  • Coriander powder 2 tsp
  • Cumin powder 1 tsp
  • Garam masala 1 tsp
  • Cream 1 tbsp

How to make Butter Chaap

  1. Heat oil in pressure cooker, add whole garam masala.
  2. Add roughly chopped ginger, garlic, cashews, onion, tomatoes, roast for 5 minutes.
  3. Add 1/2 cup water, cover the lid and cook for two whistle, turn off the flame.
  4. After few minutes, open the lid and discard all the whole spices except black pepper. Grind this in to a paste.
  5. Take a bowl add salt, red chilly and all dry spices, mix with 1/2 cup water and keep aside.
  6. Heat butter in a pan, add ginger julienne, spices, water and onion cashew paste, cook for 5-10 minutes.
  7. Deep fry the boiled chaap and cut into small pieces.
  8. Add some boiled water and the chaap pieces, cover the lid and cook for 10 minutes.
  9. Add cream and kasuri methi, mix well and serve with roti naan or rice.

My Tip:

With the same gravy paneer makhani can be prepared.

Reviews for Butter Chaap (1)

Kanika Deha year ago

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