Name: Butter Chaap recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: 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

Ingredients Serving: 3

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

Instructions

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

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