Tender, fall-off-the-bone mutton chops simmered in a rich, aromatic gravy of fried onions, cashews, and Mughlai spices. This luxurious curry is a true celebration of royal Indian cuisine, perfect for special occasions.
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Mutton Chaap Masala, Garlic Naan and Indian Onion Rings
Melt-in-mouth Mutton Chaap Masala with aromatic garlic naan – a soul-satisfying energy boost!
This punjabi dish is perfect for dinner. With 1298.79 calories and 61.830000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cashew Nuts
1 tbsp Poppy Seeds
0.75 cup Vegetable Oil (for frying onions)
3 tbsp Ghee
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Cloves
4 whole Green Cardamom
1.5 tsp Coriander Powder
1 tsp Cumin Powder
2 tbsp Fresh Cream
1 tsp Kewra Water (optional)
2 tbsp Coriander Leaves (chopped, for garnish)
1.5 cup Water (hot)
Instructions
1
Marinate the Mutton Chops
In a large bowl, combine the mutton chops, whisked curd, ginger garlic paste, raw papaya paste, 1 tsp of the red chili powder, turmeric powder, garam masala, and 1 tsp of the salt.
Mix thoroughly, ensuring each chop is evenly coated with the marinade.
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for the most tender results.
2
Prepare the Birista and Gravy Paste
Heat vegetable oil in a deep pan or kadai over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn a deep, even golden brown and become crispy. This is your 'birista'.
Using a slotted spoon, remove the fried onions and drain them on a paper towel. Allow them to cool completely.
In a grinder jar, combine the cooled birista, cashew nuts, and poppy seeds. Add 2-3 tablespoons of water and grind to a smooth, thick paste.
3
Sear the Mutton Chops
Heat ghee in a heavy-bottomed pan or pressure cooker over medium-high heat.
Remove the chops from the marinade, shaking off any excess. Reserve the leftover marinade.
Sear the chops in batches for 3-4 minutes per side until they are beautifully browned. This step locks in the juices. Set the seared chops aside.
4
Cook the Gravy
In the same pan with the remaining ghee, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30 seconds until they release their aroma.
Add the ground birista-cashew paste to the pan. Cook for 5-7 minutes, stirring continuously, until the paste darkens in color and you see oil separating at the edges.
Stir in the coriander powder, cumin powder, the remaining 0.5 tsp red chili powder, and the reserved marinade. Cook for another 2-3 minutes until the raw smell of the spices disappears.
5
Slow Cook the Mutton
Return the seared mutton chops to the pan. Add the remaining 0.5 tsp salt and mix gently to coat the chops in the masala.
Pour in 1.5 cups of hot water and stir well. Bring the gravy to a boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 60-70 minutes, or until the mutton is fall-off-the-bone tender. Stir every 15 minutes to prevent sticking.
Alternatively, for a quicker method, pressure cook on medium heat for 20-25 minutes (or 5-6 whistles), then allow the pressure to release naturally.
6
Finish and Serve
Once the mutton is perfectly cooked, gently stir in the fresh cream and the optional kewra water.
Simmer on low heat for 2 more minutes, being careful not to let it boil after adding the cream.
Check the seasoning and adjust salt if necessary. Garnish with freshly chopped coriander leaves.
Serve hot with naan, sheermal, or a fragrant pulao.
Servings
4
Serving size: 1 naan
391cal
8gprotein
52gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
Serve hot with your favorite curry or dal.
4
Fry the Onion Rings
Dip one onion ring at a time into the batter, ensuring it is fully coated. Lift it out and let any excess batter drip back into the bowl.
Carefully slide the battered ring into the hot oil. Repeat with a few more rings, but do not overcrowd the pan; fry in batches of 4-5.
Fry for about 2-3 minutes, then flip and fry for another 2-3 minutes on the other side, until they are a deep golden brown and crispy.
Using a slotted spoon, remove the fried rings from the oil.
5
Drain and Serve
Place the hot onion rings on a wire rack or a plate lined with paper towels to drain excess oil.
While they are still hot, sprinkle generously with chaat masala for an extra tangy flavor.
Serve immediately with mint chutney, tamarind chutney, or tomato ketchup.
