Butter soya chaap recipe-Yummy Foodie Recipes

Butter soya chaap restaurant style is popular in the Indian restaurants consisting of a thick gravy of cream, tomatoes and Indian spices and unique curry which gives a delicious taste as well as non-spicy. This recipe is an aromatic main dish recipe, which is prepared using soya chaap, yogurt, milk, fresh cream and a paste made of almonds, cashews and onions and gives a unique taste to our mouth. As per your preference, you can add or less the amount of any spices and dry fruits.

RESTAURANT STYLE BUTTER SOYA CHAAP

Other soyabean recipes are 

•     Restaurant style aloo soyabean ki sabji
•     Punjabi Soya chaap masala recipe
•     Kadai Soyabean restaurant style

Recipe card for Restaurant style butter soya chaap recipe:

RESTAURANT STYLE BUTTER   SOYA CHAAP   PREP TIME: 10 MINUTES                   COOK TIME: 20 MINUTES                 TOTAL TIME: 30 MINUTES CUSINE: PUNJABI AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS For marinade soya chaap 5 soya chaap (soya sticks) 1 teaspoon red chilli powder 1/4 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon roasted cumin powder 1 teaspoon chaat masala powder 1 teaspoon black pepper powder 1teaspoon kasuri methi 3 tablespoon whisked curd For Soya Chaap Masala Gravy: 1-2 tablespoon oil 2 tablespoon butter or ghee 1 bay leaf (tej patta) 1 cinnamon stick ( 3-4 cloves 2 green cardamon 2 medium size onion roughly chopped 1 pinch ginger roughly chopped 7-8 cashew nuts 3 medium size tomato roughly chopped  2 green chilli 1 teaspoon garam masala 1 tablespoon kasuri methi 1 tablespoon Fresh cream Spices 1 teaspoon red chilli powder 1 teaspoon kashmiri red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon roasted cumin powder Salt to taste      For garnishing Coriander leaves, finely chopped       INSTRUCTIONS: Gently remove soya chaap from the sticks. You can easily slide them using a fork. Cut them into big chunks. Make sure not to make very small pieces of the soya chaap.  Dress soya chaap pieces in whisked curd, red chilli powder, black pepper powder, turmeric powder, garam masala powder, chaat masala, kasuri methi and salt. Mix nicely and keep it aside. Heat up a pan, add oil and add marinated soya chaap chunks. Once marinated soya chaap masala is roasted,  take out in a separate bowl and keep aside. In a blender, grind the smooth paste of roughly chopped onion, ginger garlic and cashew nuts. There should be no cashew chunks or pieces in the paste. set aside. Similarly, make a smooth paste of tomato and green chilli. In a deep sauce pan, heat up of 2 tablespoon melted butter on low flame and add bayleaf, green cardamom, cloves and cinnamon stick. Saute until the spices turn aromatic without burning. Now, add onion ginger cashew nuts paste in it. Saute till the raw aroma of ginger and garlic goes away. Add the tomato paste and salt and mix well. Stir continuously till the tomato pulp thickens up and releases oil. Now, add red chilli powder, turmeric powder, Kashmiri red chilli powder, coriander powder, roasted cumin powder.  With the help of ladle, mix all the spices thoroughly. Mix well and cook covered for 5 minutes or till oil separates on the side of the pan. Now, add the marinated soya chaap pieces.  Stir to combine and cook them over low heat for 10 minutes.Give a good mix making sure the spices are combined well. Add the remaining marinated stock or once the masala is cooed properly, add 1 cup water as per desired consistency and allow the water to boil. Mix well as adjusting consistency as required. Cook for 10-15 min on medium flame till the curry becomes thick. Saute well till the oil starts to release from masala. Whisk the cream till smooth and add it to the soya chaap gravy. Cover and simmer for 5 minutes so that soya absorbs all masalas. Now, add in garam masala and crushed kasuri methi. Garnish it with some coriander leaves and serve the shahi soya chaap with cumin rice or rotis, naan or phulkas.

How to make restaurant style butter soya chaap recipe with step by step photo

1. Gently remove soya chaap from the sticks. You can easily slide them using a fork.

2. Cut them into big chunks. Make sure not to make very small pieces of the soya chaap. 

3. Dress soya chaap pieces in whisked curd, red chilli powder, black pepper powder, turmeric powder, garam masala powder, chaat masala, kasuri methi and salt. Mix nicely and keep it aside for 15 minutes.

4. Heat up a pan, add oil and add marinated soya chaap chunks.

5. Once marinated soya chaap masala is roasted,  take out in a separate bowl and keep aside.

6. In a blender, grind the smooth paste of roughly chopped onion, ginger garlic and cashew nuts. There should be no cashew chunks or pieces in the paste. set aside.

7. Similarly, with the help of blender, make a smooth paste of tomato, ginger,garlic and green chillies.

8. In a deep sauce pan, heat up of 2 tablespoon melted butter  on low flame and add cumin seeds, bayleaf, green cardamom, cloves and cinnamon stick.

9. Saute until the spices turn aromatic without burning.

10. Now, add onion ginger cashew nuts paste in it.

11. Saute till the raw aroma of ginger and garlic goes away.

12. Add the tomato paste and salt and mix well.

13. Stir continuously till the tomato pulp thickens up and releases oil.

14. Now, add red chilli powder, turmeric powder, Kashmiri red chilli powder, coriander powder, roasted cumin powder. 

15. With the help of ladle, mix all the spices thoroughly.

16. Mix well and cook covered for 5 minutes or till oil separates on the side of the pan.

17. Now, add the marinated soya chaap pieces. 

18. Stir to combine and cook them over low heat for 10 minutes.Give a good mix making sure the spices are combined well.

19. Add the remaining marinated stock or once the masala is cooed properly, add 1 cup water as per desired consistency and allow the water to boil.

20. Mix well as adjusting consistency as required.

21. Cook covered for 10 minutes on low flame till the curry becomes thick.

22. Saute well till the oil starts to release from masala.

23. Whisk the cream till smooth and add it to the soya chaap gravy.

24. Simmer for 5 minutes so that soya absorbs all masala.

25. Now, add  garam masala and crushed kasuri methi and mix well.

26. Garnish it with some coriander leaves and serve the shahi soya chaap with cumin rice or rotis, naan or phulkas.