Afghani vs masala chaap?

Afghani is a mild, creamy white gravy; masala chaap is a spicy red onion-tomato gravy.

Can I grill the chaap?

Yes — a light char before adding it to the gravy adds smokiness.

Afghani Chaap

Name: Afghani Chaap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 g Soya chaap, sliced; 0.5 cup Cashew paste; 1 cup Curd and cream; 1 tbsp Green chilli and white pepper; 3 tbsp Anveshan Wood-Pressed Groundnut Oil; 1 tbsp Anveshan Bilona Ghee

Creamy white-gravy soya chaap with cashew, curd and mild spices, browned in Anveshan Wood-Pressed Groundnut Oil and finished with Anveshan Bilona Ghee — a North-Indian restaurant-style favourite.

Time breakdown

Prep Time15 min

Cook Time30 min

Total Time45 min

Ingredients

Soya chaap, sliced
Cashew paste
Curd and cream
Green chilli and white pepper
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Afghani Chaap

1
Pan-fry the chaap in the Anveshan Groundnut Oil until pale golden.
2
Make a white gravy with cashew paste, whisked curd, cream, green chilli and white pepper (keep it pale — don't brown).
3
Simmer the chaap in the gravy on low heat so it doesn't split.

Tips for the Best Afghani Chaap

✓Keep the heat low after adding curd so the white gravy doesn't split.
✓Don't brown the onion/cashew base — Afghani chaap should stay pale and creamy.

Frequently Asked Questions

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