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Home Dish Tandoori chaap with lachha paratha (panjabi style)

Tandoori chaap with lachha paratha (panjabi style)

Name: How to cook Tandoori chaap with lachha paratha (panjabi style) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 people
Cuisine: Us

Introduce

Chef :

Shilpi Tandon

Tandoori chaap with lachha paratha (panjabi style)

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.

Ingredient

Food ration :

4-5 people

Cooking time :

40-45 minutes

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

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 taste

Salt

2 tablespoons

curd

1 tsp

oil

1/2 tsp

haldi pawder

1 tsp

dhania powder

1 tsp

pav bhaji masala

Cooking instructions

* Step 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.

* Step 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.

* Step 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).