Malai Chaap Recipe: Step-by-Step (without Tandoor)

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Staying at home has all of us craving for our favourite dishes. Malai Chaap is one of the dishes we all are missing just too much! So here is an authentic Malai Chaap recipe you can make at home, without a tandoor!


  • Chaap: 500 gm (serves 3-4)
  • Butter:- 30 gm (approx.)
  • Oil:- 2 tbsp
  • Green Capsicum:- ½ (cup cut into big pieces)
  • Onions:- ½ cup (cut into big pieces)
  • Tomatoes:- ¼ cup (cut into big pieces)
  • Hung Curd/Yogurt:- ¾ Cup
  • Cream:- ½ Cup
  • Malai (optional) :- 2 tbsp
  • Cashews Paste:- 13-14 pieces (ground into a paste)
  • Garam Masala Powder:- 2 tbsp
  • Chaat Masala Powder:- 2 tbsp
  • Black Pepper Powder:- 1 tbsp
  • Coriander Powder:- 2 tbsp
  • Fresh Coriander (optional)
  • Black Salt:- ¼ tbsp
  • Lemon/Lime Juice: 3 tbsp
  • Ginger-Garlic Paste: 2 tbsp
  • Salt:- 1 tbsp (or according to taste)

Procedure to marinate Chaap: 

  1. For the marination, mix the following ingredients in a large bowl-
  • Hung Curd
  • Malai (optional)
  • Cashews Paste
  • Garam Masala Powder
  • Chaat Masala Powder
  • Black Pepper Powder
  • Black Salt (optional)
  • Coriander Powder
  • Lime/Lemon Juice
  • Ginger-Garlic paste
  • Salt
  1. Whip them all together properly so that there are no lumps.
  2. Cut your Chaap into pieces of your desired size and dip them all in the marination paste we made.
  3. Cover the bowl and keep it for at least 30-45 minutes.

Procedure to cook Malai Chaap:

  1. In a non-stick pan, heat 2 tbsp oil and 1 tbsp Butter. Put all your chaap pieces one by one. Do not throw away the leftover marination paste.
  2. Roast all the pieces properly from all sides.
  3. Take the chaap pieces out and place them in a plate.
  4. Now, we will cook the vegetables. Taking a little butter in the same pan, toss in all the vegetables and slightly roast them.
  5. Don’t cook the vegetables too much (we want them crispy!).
  6. Pour in the leftover marination paste in the pan with the vegetables.
  7. Cook the gravy at low flame for about a minute. Do not overcook or the gravy would start curdling.
  8. Now toss in your roasted chaap pieces too, into the gravy.
  9. Top your Malai Chaap with cream and melted butter. You can also add some chopped up coriander and sprinkle some chaat masala.
To give your Malai Chaap a special touch, you can do the following step too (optional).
  • Take a small piece of coal and place it directly on your gas stove. After it has heated up, place it in a bowl and keep it in the pan with your chaap.
  • Pour some oil or ghee onto the coal and it will start creating a lot of smoke. Cover your pan with a lid to trap the smoke inside and let it sit for 3-4 minutes.
  • This will give your Malai Chaap a tandoori flavour, right at home!

And Voila! Your Malai Chaap is ready. You could enjoy it with some green coriander chutney as a snack or even wrap it into a roll!


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Chelsy Singhal
Currently pursuing English Honors from Hansraj College, University of Delhi. Spends most of the time playing her guitar and listening to music.

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