Lifestyle Desk – Malai Chaap has become one of the most popular snacks and starters of North India today. Wedding parties, family get-togethers or outings with friends, its demand is seen everywhere. People like its creamy texture, mild spicy taste and smoky flavor. This is the reason why many people try to make it at home also. However, often the taste and texture of home made Malai Chaap does not match that of the restaurant one. The biggest reason for this is some small but important mistakes, which can spoil the taste of the entire dish. If you also want to make perfect Malai Chaap at home, then it is very important to avoid these 6 mistakes.
Many people directly put the chaap in marination, whereas it is necessary to first boil the chaap lightly or keep it in hot water for a few minutes. Due to this, its texture becomes soft and the marination is able to reach inside properly. If this step is skipped, the chap may remain dull and hard from inside.
The real taste of Malai Chaap lies in its marination. Many people cook it in a hurry by marinating it for just 15-20 minutes. According to experts, it should be marinated for at least 2 to 4 hours and overnight for better results. Due to this, the flavor of spices and cream gets absorbed deep inside the chap.
To make the gravy and coating of Malai Chaap creamy, a balanced mixture of fresh cream, curd and cashew paste is necessary. If there is too much curd then the taste may turn sour and if there is too little cream then the richness for which this dish is famous will not be achieved.
Often people start roasting the chaap on high flame in order to cook it quickly. Due to this, the outer part gets cooked quickly, but the inner part can become dry and hard. Malai Chaap should always be cooked slowly on medium flame, so that it remains soft from inside and its juice remains intact.
The most special taste of restaurant Malai Chaap is its smokey flavour. People often skip this step while making it at home. If you use coal smoke technique (Dhuni), the taste of the chaap increases manifold and gives an exact dhaba or restaurant like feel.
Turning the chaap repeatedly or cooking it for longer than necessary can spoil its texture. Due to this it becomes hard like rubber and its creaminess is lost. Therefore, turn the chaap only as per need and cook till it becomes golden.
If you want to make market-like Malai Chaap at home, use fresh ingredients, marinate for sufficient time and be patient while cooking. Proper marination, balanced spices and slight smoky flavor can make your malai chaap delicious, soft and restaurant-like. By keeping these small things in mind, you can taste the best Malai Chaap at home every time.
