Tandoori chaap with lachha paratha (panjabi style)

Name: Tandoori chaap with lachha paratha (panjabi style)
Total time: 2700 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 1/2 kg chaap (frozen or fresh); 1 cup chopped Onion; 2 cup chopped tomatoes; 5-7 garlic cloves (chopped); 1/2 inch ginger chopped; 2 green chilli chopped; as required Oil for shallow fry and for cooking the masala; 1 tsp haldi powder; 2 tsp coriander powder; 1 tsp jeera; 1 tsp red chilli powder; 1 tsp Kitchen king masala; 1 tsp crushed kasoori methi; As needed Fresh coriander leaves for decoration; as per taste Salt; 2 tablespoons curd; 1 tsp oil; 1/2 tsp haldi pawder; 1 tsp dhania powder; 1 tsp pav bhaji masala; as taste Salt

Shilpi Tandon @shilpitandon

India

North indian curry or particularly the punjabi curries are known for their creamy, spicy gravy.
The soya chaap adds great variety to the vegetarian menu. Especially if you are planning an Indian menu for the dinner party. For those who are looking for a delicious vegetarian curry other than paneer makhani, soya chaap masala is the answer.

#indianrecipes #shilpitandon #cooksnapchallenge #stayhomestaysafe #dilsepunjabi

#sangitakalra thank you for sharing this amazing recipe. Made a few changes on my own, and it turned out amazing!

#indianrecipes #shilpitandon #cooksnapchallenge #stayhomestaysafe #dilsepunjabi

#sangitakalra thank you for sharing this amazing recipe. Made a few changes on my own, and it turned out amazing!

Shilpi Tandon @shilpitandon

India

#indianrecipes #shilpitandon #cooksnapchallenge #stayhomestaysafe #dilsepunjabi

#sangitakalra thank you for sharing this amazing recipe. Made a few changes on my own, and it turned out amazing!

#indianrecipes #shilpitandon #cooksnapchallenge #stayhomestaysafe #dilsepunjabi

#sangitakalra thank you for sharing this amazing recipe. Made a few changes on my own, and it turned out amazing!

Saved

Ingredients

40-45 minutes

4-5 people

1/2 kgchaap (frozen or fresh)
1 cupchopped Onion
2 cupchopped tomatoes
5-7garlic cloves (chopped)
1/2 inchginger chopped
2green chilli chopped
as requiredOil for shallow fry and for cooking the masala
Spices-
1 tsphaldi powder
2 tspcoriander powder
1 tspjeera
1 tspred chilli powder
1 tspKitchen king masala
1 tspcrushed kasoori methi
As neededFresh coriander leaves for decoration
as per tasteSalt
For marination-
2 tablespoonscurd
1 tspoil
1/2 tsphaldi pawder
1 tspdhania powder
1 tsppav bhaji masala
as tasteSalt

Saved

Steps

40-45 minutes

1

Boli water in a pan and put the chaap into it and cover it for 5-7 minutes. After that, marinate the chaap and keep it in the fridge for 10-15 minutes. Take one non-stick pan put oil and shallow fry the chaap and keep aside.
2

Take one heavy bottom pan put oil and fry onions until it becomes translucent then add all the spices and fry for another 3-4 minutes. Add tomatoes and fry until it releases its oil then add chaap and a dash of water and cover it for another couple of minutes.
3

Add water and let it boil until it becomes a little thick. After that add kitchen king masala snd kasoori methi and garnish with fresh coriander leaves and enjoy it with lachha paratha (see recipe).