Chaap Korma | Shahi Korma | Soya Korma

Chaap Korma | Shahi Korma | Soya Korma

Soya Chaap Chunks seared & cooked in a rich gravy with Indian spices. A great alternative to non-veg options. It will make an important part of a great menu for your guests tonight.

Chaap Korma Recipe Card

April 8, 2018
: 4
: 40 min
: 20 min
: Medium

Soya Chaap Chunks seared & cooked in a rich gravy with Indian spices.

By:

Ingredients
  • FOR THE MARINADE
  • --------------------------------------
  • Soya Chaap- 4 Pcs / 250 gms
  • Curd- 200 ml
  • Oil- 3 tbsp
  • Chilli Powder- 2 tsp
  • Salt- 1 tsp
  • Ginger crushed- 1 tsp
  • Garlic- 1 tsp
  • Green Chilli- 1 tsp
  • --------------------------------------
  • FOR THE GRAVY
  • --------------------------------------
  • Bay leaf- 2
  • Cardamum- 2
  • Cloves- 4
  • Onion medium sizes- 3 Pcs
  • Chilli Powder- 1.5 tsp
  • Turmeric Powder- 1.5 tsp
  • Coriander Powder- 1 tsp
  • Tomatoes large size- 4 Pcs
  • Salt- 1 tsp
  • Garam Masala- 0.5 tsp
  • Cashew Nuts- 10-15 Pcs
  • Fresh Cream- 200 ml
  • Butter- 2 tsp
  • Dried Fenugreek Leaves- 1 tsp
Directions
  • Step 1 FOR THE MARINADE-Soak the Soya Chaaps in water for 10 mins.
  • Step 2 Using a knife remove sticks from the chaapS.
  • Step 3 Cut each chaap into 4 pcs.
  • Step 4 To prepare the marinade take curd/yogurt in a bowl, then add 3 tbsp oil, chilli powder, turmeric powder, salt, crushed ginger, garlic & green chilli.
  • Step 5 Add the Soya Chaap pieces to the marinade & leave for 30 mins, lets the chaap absorb all the flavours of the marinade.
  • Step 6 FOR THE GRAVY -Heat some oil in a pan and sear the chaaps until light brown/ golden.
  • Step 7 In a pan heat some oil then add some bay leaf, cardamom & cloves and let it crackle.
  • Step 8 Soon after add the onion and cook until golden.
  • Step 9 Add the chilli, turmeric & coriander paste which we kept inside and cook until oil separates.
  • Step 10 Add the tomatoes, salt & garam masala and let it cook for a while.
  • Step 11 Mean while finely crush some cashews. Add to it and soak for 10 mins. You can also prepare cashew paste in a grinder.
  • Step 12 Add the cashew paste and the remaining marinade in to the pan and cook for 5-7 mins.
  • Step 13 Add the seared chaap & cover for 10 mins.
  • Step 14 After that add fresh cream and salted butter.
  • Step 15 Finely add some fenugreek leaves (kasuri methi) and Mix well.
  • Step 16 Serve in a bowl. Garnish with fresh coriander leaves and savour.

CHAAP KORMA PHOTO RECIPE:

FOR THE MARINADE

1. Soak the Soya Chaaps in water for 10 mins.

2. Using a knife remove sticks from the chaaps.

3. Cut each chaap in to 4 pcs.

4. To prepare the marinade take curd/yogurt in a bowl, then add 3 tbsp oil, chilli powder, turmeric powder, salt, crushed ginger, garlic & green chilli.

5. Add the Soya Chaap pieces to the marinade & leave for 30 mins, lets the chaap absorb all the flavours of the marinade.

FOR THE GRAVY –

6. Heat some oil in a pan and sear the chaaps until light brown/ golden.

7. In a pan heat some oil then add some bay leaf, cardamom & cloves and let it crackle.

8. Soon after add the onion and cook until golden.

9. Add the chilli, turmeric & coriander paste which we kept inside and cook until oil separates.

10. Add the tomatoes, salt & garam masala and let it cook for a while.

11. Mean while finely crush some cashews. Add to it and soak for 10 mins. You can also prepare cashew paste in a grinder.

12. Add the cashew paste and the remaining marinade in to the pan and cook for 5-7 mins.

13. Add the seared chaap & cover for 10 mins.

14. After that add fresh cream and salted butter.

15. Finely add some fenugreek leaves (kasuri methi) and Mix well.

16. Serve in a bowl. Garnish with fresh coriander leaves and savour.

Chaap Korma | Shahi Korma | Soya Korma


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