• 500 g Soya chaap

For Marinade

  • 2 Tbsp yogurt/curd
  • 1/2 tsp salt
  • 1 tsp black pepper powder
  • 1 lemon juice extracted

For Gravy

  • 70 g Dry coconut
  • 1/4 tsp kasuri methi
  • 15 almonds
  • 1 Tbsp Oil
  • 1/4 cup onion chopped
  • 100 g fresh cream
  • 1 tsp Red chilli powder
  • 1 tsp black pepper powder
  • 1 tbsp kitchen king masala
  • leaves corianderfor garnish
  • green chilli for garnish



  • Remove the Soya chaap from the stick.
  • Cut it into 1-1.5 inch chunks.
  • In a bowl add these soya chaap chunks and ingredients of the marinade. Add salt, black pepper powder, curd and lemon juice rub the chunks, cover the bowl and keep this bowl in refrigerator for 40-45 minutes.
  • Now to make malai gravy first of all make a dry masala for the gravy.
  • Grind together dry coconut, kasuri methi and almonds. Keep them aside.
  • Heat 1 Tbsp oil in the pan and add chopped onion.
  • Saute the onions till these are light pink in color and add ground coconut masala.
  • Cook it for 2-3 minutes on slow heat till coconut is slightly toasted and fragrant.
  • Now add marinated soya pieces and cook everything for 3-4 minutes on slow heat while stirring it continuously.
  • Add cream/malai and also red chilli powder, pepper powder and kitchen king masala.
  • Mix everything well and cook for another 4-5 minutes.
  • Garnish with fresh coriander leaves, slit green chillies and serve hot with phulka paratha or rice.

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