Ingredients:

• Chaap Sticks:
  • Regular Karahi: 3 chaap sticks (cut each into 3 pieces, total 9 pieces)
  • Platter Karahi: 4 chaap sticks (cut each into 3 pieces, total 12 pieces)
• Marination: Sultan Rahi Tikka Masala (as required)
• Gravy Base:
  • Regular Karahi: 12 oz Kebab Karahi Gravy
  • Platter Karahi: 16 oz Kebab Karahi Gravy
• Spices for Gravy:
  • Regular Karahi:
    • 1 tsp (5 ml) Black Pepper
    • 1 tsp (5 ml) Kboys Garam Masala
  • Platter Karahi:
    • 1.5 tsp (7.5 ml) Black Pepper
    • 1.5 tsp (7.5 ml) Kboys Garam Masala
• Yogurt and Oil:
  • Regular Karahi: 1.5 oz Yogurt, 1.5 oz Oil
  • Platter Karahi: 2 oz Yogurt, 2 oz Oil
• Vegetables:
  • Regular Karahi: 4-5 slices each of Bell Pepper and Onion, 4-5 Round Chillies
  • Platter Karahi: 5-6 slices each of Bell Pepper and Onion, 4-5 Round Chillies
• Finishing Ingredients: Crushed Kasoori Methi (a pinch)
• Cream:
  • Regular Karahi: 2 oz
  • Platter Karahi: 3 oz

Instructions:

1. Prepare the Chaap Sticks:
   • Cut each chaap stick into 3 pieces.
   • Use 9 pieces for a regular karahi and 12 pieces for a platter karahi.
2. Marinate the Chaap:
   • Marinate the chaap pieces thoroughly with Sultan Rahi Tikka Masala in a small bowl for even coating.
   • Tip: Marinate for at least 2-3 hours for better flavor absorption. For best results, marinate overnight.
3. Cook the Chaap in Tandoor:
   • Use a Behari Kabab skewer.
   • Thread the soya chops pieces horizontally onto the skewer for even cooking.
   • Grill using the same method as paneer tikka (approx. 7-8 minutes).
   • Cook until well done and slightly charred.
4. Prepare the Gravy Base:
   • Heat the kebab karahi gravy in a pan (12 oz for regular, 16 oz for platter).
   • Add the spices accordingly and mix well.
5. Add Yogurt and Oil:
   • Regular Karahi: Add 1.5 oz yogurt and 1.5 oz oil.
   • Platter Karahi: Add 2 oz yogurt and 2 oz oil.
   • Stir until smooth and well-blended.
6. Add Vegetables:
   • Regular Karahi: Add 4-5 slices each of bell pepper and onion, 4-5 round chillies.
   • Platter Karahi: Add 5-6 slices each of bell pepper and onion, 4-5 round chillies.
   • Cook until the vegetables soften.
7. Add Cooked Chaap Pieces:
   • Place the tandoor-cooked chaap into the gravy.
   • Cook until the oil starts to separate from the gravy.
8. Finish with Kasoori Methi:
   • Sprinkle a pinch of crushed kasoori methi and mix well for added aroma.
9. Final Touch with Cream:
   • Regular Karahi: Add 2 oz cream.
   • Platter Karahi: Add 3 oz cream.
   • Cook until the gravy turns shiny golden and oil rises to the top.

Serving Suggestion:

Serve hot with naan, roti, or rice for a rich and flavorful experience.
Enjoy the perfect balance of spices and textures in this signature Soya Chops Karahi!