Let’s unravel the timeless tale of the Mutton Chaap recipe – a dish so divine, it’s fit for royalty! Picture this: tender mutton, lounging in a luxurious marinade, infused with the opulent flavours of Mughal cuisine. It’s like a culinary masterpiece straight from the emperor’s kitchen!

As Chaap Mutton travelled across the vast lands of India, it picked up flavours and flair from every corner. In Kolkata, it swims in a spicy, tangy gravy and up north, it gets cosy with yogurt and spices. And guess what? Today, we’re cracking open the recipe vault to bring you the secrets of Mutton Chaap magic.

So grab your chef’s hat and let’s sprinkle some spice into this culinary adventure. It’s time to whip up a batch of bakre ki chaap 

Ingredients: The Essentials for Chaap Magic

Prepare to gather the following ingredients for your Mutton Chaap extravaganza:

• 1kg Mutton Chaap:To elevate your chaap game get FreshToHome Premium Lamb – Chops as are made out of the finest Lamb between 4 – 12 months old, making the hero ingredient in your dish super tender and succulent!
• Yogurt: 1 cup
• Ginger-Garlic Paste: 2 tablespoons
• Lemon Juice: 2 tablespoons
• Red Chili Powder: 2 teaspoons
• Turmeric Powder: 1 teaspoon
• Garam Masala Powder: 1 teaspoon
• Coriander Powder: 1 teaspoon
• Cumin Powder: 1 teaspoon
• Salt: To taste
• Oil: For frying
• Fresh Coriander Leaves: For garnishing

Cooking Steps: Let’s Chaap It Up!

1.
Marination Magic: Chaap in Mutton
We begin by chopping mutton parts and then making deep cuts in the mutton pieces to allow the marinade to penetrate deeply. This step is crucial as it ensures that every bite of the chaap is infused with the rich flavours of the marinade. 

In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder, and salt. 

Once the marinade is ready, add the mutton chaap pieces to the bowl, ensuring that they are fully coated with the marinade. 

Pro tip: Use your hands to massage the marinade into the meat, ensuring that it seeps into every nook and cranny. For best results, cover the bowl with cling film and let the mutton chaap marinate in the refrigerator for at least 4 hours, or preferably overnight. 

2.
Frying Fiesta: Mutton Chaap Fry
Once the mutton chaap has marinated to perfection, it’s time to fry them to golden perfection.
Heat a generous amount of oil in a deep pan or kadhai over medium-high heat. It’s important to use enough oil to ensure that the chaap pieces are fully submerged during frying, allowing them to cook evenly and develop a crispy exterior. 

Pro tip: To test if the oil is hot enough, drop a small piece of onion or bread into the oil – if it sizzles and rises to the surface immediately, the oil is ready for frying.

Carefully add the marinated mutton chaap pieces to the hot oil, one by one, ensuring that they are not overcrowded in the pan and keep turning them occasionally for even frying. This process usually takes about 8-10 minutes per batch.

Pro tip: Overcrowding the pan can cause the temperature of the oil to drop, resulting in soggy and greasy chaap. Fry the chaap pieces in batches if necessary.

3.
Mutton Chaap Masala Magic: Adding the Finishing Touches
Once the mutton chaap pieces are fried to perfection, remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain off any excess oil. 

While the chaap pieces are still hot, sprinkle them with a pinch of chaat masala for an extra burst of flavour. The tangy and spicy notes of the chaat masala perfectly complement the rich and savoury flavours of the chaap, elevating the dish to new heights. 

Serve the hot and crispy mutton chaap immediately, garnished with freshly chopped coriander leaves and lemon wedges for a refreshing twist.

Gravy Upgrade: From an appetiser to main course

In this version, after frying the marinated mutton chaap pieces, they are cooked further in a rich and spicy gravy made with tomatoes, onions, and a blend of aromatic spices. Here’s how to whip up a flavourful gravy:

• Heat mustard oil in a heavy-bottomed pan over medium heat.
• Add whole spices (bay leaves, cinnamon stick, cardamom pods, cloves, cumin seeds) and sauté until fragrant.
• Add finely chopped onions. Cook until golden brown and caramelised.
• Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
• Add chopped tomatoes to the pan. Cook until they soften and form a thick paste
• Add the marinated mutton chaap pieces, stirring to coat them well with the onion-tomato mixture.
• Pour in water (2-3 cups), bring to a simmer and cover. Cook on low heat for 1.5 to 2 hours until the mutton is tender and the gravy has thickened.
• Stir occasionally to prevent sticking and adjust the water for desired consistency.
• Once the mutton is cooked, sprinkle garam masala powder. Stir well, and adjust salt if needed.
• Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.

SUBMITTED BY: 
Nikita Goswami
FreshToHome Customer, Since 2023
Fish Lover & Home Chef