First wash the soya chaap & cut them into pieces as shown below. Now take some oil in a pan, heat it then shallow fry the soya chaap pieces and keep it aside. If the soya chaap doesn't contains salt then sprinkle some salt while frying.

Now in the same pan, add some butter and oil. Once it becomes hot, add all the khada masalas mentioned above like dried red chilli, cinnamon sticks and green cardamom, jeera, black cardamom, some peppercorns, javitri and a bay leaf. Then add chopped onion and saute it for about a minute.

Once it becomes tender, add ginger-garlic paste and mix it. Then add little salt and turmeric powder and fry them for about 2 minutes. Then add tomato paste in it and mix everything well. Cook for about 2 to 3 minutes on a low flame.

Later add dry masalas like coriander powder, cumin powder, red chilli powder, salt and sugar and give everything a good mix. Cook for about 2 to 3 minutes.

Then add some curd and mix it well with the masala. Now cook it further on a low flame until oil starts releasing from the masala.

Then add the fried soya chaap and coat it well with the masala. (mentioned in step 1 above)

Then add some lukewarm water (around half a cup). Mix it well. Let it come to boil then let it simmer for about 2 to 3 minutes. Now add some fresh cream and give it a mix.

To adjust the consistency of gravy sprinkle some kuttu atta and combine it well. You can even add normal wheat flour instead of it. Cook for another 2 minutes. Switch off the flame and garnish it with some chopped coriander and some more fresh cream.