Methods:

  • Set a wok on medium high heat, add oil & butter, allow the butter to melt further add, ginger, garlic, chillies and onions, stir and cook for 3-4 minutes on medium high flame.
  • Lower the flame and cook the Kashmiri lal mirch powder for briefly around 30 seconds or a minute, make sure you don’t burn them.
  • Add the strained or unstrained makhani gravy and cook for 5-6 minutes on medium flame.
  • Add sugar and hot water and cook for 7-8 minutes, add the grilled soya chaap and cook for 2-3 minutes.
  • Further, lower the flame and add cream and cook for another 2-3 minutes. Add salt and Check for the seasoning.
  • Add a pinch of garam masala, kasuri methi and freshly chopped coriander leaves, mix gently and cook for last 1-2 minutes, squeeze few drops of lemon juice and your soya chaap makhani is ready,
  • Serve it hot with some naan of your choice or you can also choose to pair this with some roti and rice.
Ingredients:

  • Oil 1 tbsp + butter 2 tbsp
  • Ginger 1 inch (julienned)
  • Garlic 1 tbsp (chopped)
  • Green chillies 3-4 nos. (slit)
  • Onions 1 medium size (chopped)
  • Kashmiri lal mirch powder 2 tsp
  • Freshly prepared Makhani gravy
  • Sugar 1-2 tsp
  • Hot water 200-300 ml
  • Grilled soya chaap
  • Fresh Cream 3-4 tbsp
  • Salt to taste
  • Garam masala a pinch
  • Roasted Kasuri methi 1 tsp
  • Hara dhaniya 1 tbsp (chopped)
  • Lemon juice 1 tsp

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