Handi Chaap

 :

 For Marination:

250 grams soy chaap
250 grams hung curd
15 grams ginger garlic paste
6 grams red chili powder
5 grams turmeric powder
6 grams garam masala
15 grams Salt
30 gramss vegetable oil

 For Gravy:

30 gramss ghee or vegetable oil
1 large onion, finely chopped
250 grams tomato puree
6 grams cumin seeds
10 grams coriander powder
15 grams kasuri methi (dried fenugreek leaves)
130 grams cream
Chopped coriander leaves for garnish

 Whole Spices:

2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
1 bay leaf

 Instructions:

**1. Marinate the Soy Chaap:**

1. Clean and wash the soy chaap pieces.

2. In a bowl, mix Curd (Dahi), ginger garlic paste, red chili powder, turmeric powder, garam masala, salt, and vegetable oil to make a marinade.

3. Coat the soy chaap pieces evenly with the marinade. Let it marinate for at least 2 hours or overnight in the refrigerator.

**2. Cook the Soy Chaap:**

1. Heat ghee or vegetable oil in a handi or a deep pan. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and cumin seeds. Sauté until the spices release their aroma.

2. Add the finely chopped onion and sauté until golden brown.

3. Add the tomato puree and cook until the oil separates from the masala.

4. Add coriander powder and kasuri methi. Mix well.

5. Now, add the marinated soy chaap pieces to the masala. Cook on low heat until the chaap is cooked through and the masala coats the pieces.

**3. Finish with Cream:**

1. Pour in the cream and mix well. Allow it to simmer for a few minutes, adjusting the consistency if needed.

**4. Garnish and Serve:**

1. Garnish Handi Chaap with chopped coriander leaves.

2. Serve it hot with naan, roti, or rice.

Enjoy the rich and indulgent flavors of Handi Chaap!