Tender mutton chops simmered in an aromatic masala gravy, coated in a light besan batter and fried until crispy – this Masala Chaap is a flavour-packed treat.
About the Recipe
You just have to give this Masala Chaap a try if you’re a fan of bold, punchy flavours. The harmonious marriage of warming spices like cinnamon, cardamom, and chilli powder creates an intoxicating aroma. And the crispy fried exterior gives way to juicy, fall-off-the-bone mutton that’s been slowly simmered until meltingly tender.
Why You’ll Love This Recipe
Where do I start? The layers of fragrant spices that tantalize your senses, the melt-in-your-mouth texture of the mutton, and the satisfying crunch from the crispy coating – this dish ticks all the boxes. Plus, it’s a slice of Indian culinary tradition that’s sure to impress guests. One bite and you’ll be transported to a bustling Delhi bazaar.
Masala Chaap
Cooking Tips
For maximum flavor, use whole spices and grind them fresh. And don’t skimp on the marinating time – letting the mutton soak up those aromatic spice blends is key. When frying, maintain the oil temperature and work in batches for even, crispy perfection.
Serving and Storing Suggestions
These crispy chaap are best enjoyed piping hot straight from the fryer. Serve them with fresh lime wedges for a bright pop alongside cool yogurt raita. Leftovers will keep refrigerated for 2-3 days. Just re-crisp in the oven before digging in. Total prep time: 1 hour. Serves 4-6.
Similar Recipes
- Mutton Rogan Josh
- Mutton Curry
- Bhuna Gosht
- Kadhai Mutton
Nutrient Benefits
- While without a doubt an indulgent dish, Masala Chaap packs in plenty of protein from the mutton along with key nutrients like iron, zinc and B vitamins. The milk and besan add calcium too.
Masala Chaap
Ingredients
- 12 Mutton Chops
- 1 1/2 cups Milk
- 1 tbsp Mint (ground)
- 6 Green Chillies
- 2 tsp Garam Masala Powder
- 1 stick Cinnamon
- 2 Cardamoms
- 1 tsp Red Chilli Powder
- 1 tsp Ginger (ground)
- 1 tsp Garlic (ground)
- 2 Onions (finely sliced)
- Salt as per taste
- 3 tbsp Besan Flour
- Saffron (a pinch, soaked in 1 tsp milk)
- 1/2 tsp Baking Powder
- 3/4 cup Ghee
- 2 Limes (sliced)
Instructions
- Mix all the ingredients together with the mutton chops except baking powder, saffron, gram flour and ghee.
- Put them into a pressure cooker.
- Add 2 cups of water and cook for 15 minutes.
- Cool and uncover.
- Cook on low heat till it becomes a thick gravy.
- Mix the besan flour with water and whip it to make light and fluffy.
- Add a little to the gravy along with saffron and baking powder.
- Leave it for 30 minutes.
- Coat the chops with the gravy.
- Heat oil in a deep frying pan.
- Dip each chop into the batter and fry till golden.
- Remove and cool.
- If you want it crispier, lightly fry in hot oil again.
- Serve hot with lime slices.
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Frequently Asked Questions
Can I use beef or chicken instead of mutton?
Surely. While mutton is traditional, you can easily substitute beef or chicken for similar results. The cooking method remains the same – just adjust cooking times as needed for your chosen meat.
What is besan flour? Can I use regular flour instead?
Besan is a gram flour made from dried chickpeas. It gives the batter an incredibly light, crispy texture that regular wheat flour can’t quite achieve. I’d highly recommend seeking out besan flour for the most authentic flavor and crunch.
Can this dish be made ahead of time?
For sure. The chops can be simmered in the gravy up to 2 days ahead and refrigerated. Then just batter and fry when ready to serve for hot, fresh-fried Masala Chaap.
Is there a way to cut down on the frying?
You can without a doubt bake or air fry the masala chops instead of deep frying if you prefer. The exterior won’t be quite as crispy, but it’s a healthier alternative. Just mist or brush the battered chops with oil before baking at 400°F for 20-25 minutes, flipping halfway.
