Kritika Handa
Prepare a creamy marinade with yogurt, cream, spices, and herbs to coat the soya chaap evenly.
Mix in garam masala, cumin, and cardamom powder to elevate the flavor of the malai chaap.
Grill the marinated soya chaap until golden, or sauté it in a pan for a crisp texture.
Cook onions, garlic, and ginger in butter, then add cream to create a luscious base.
Mix the grilled chaap in the creamy masala, ensuring each piece is coated with the rich gravy.
Top the malai chaap with fresh coriander leaves and a sprinkle of kasuri methi for extra flavor.
Serve the malai chaap with naan or paratha for a perfect, indulgent meal.