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Tender, succulent mutton chops marinated in a rich blend of yogurt and aromatic spices, then shallow-fried to a perfect golden brown. A classic Mughlai appetizer that's full of flavor and incredibly satisfying.
For 4 servings
Prepare the Mutton Chops (5 minutes)
Create the Marinade (5 minutes)
Marinate the Chops (10 minutes active, 4+ hours passive)
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Tender, succulent mutton chops marinated in a rich blend of yogurt and aromatic spices, then shallow-fried to a perfect golden brown. A classic Mughlai appetizer that's full of flavor and incredibly satisfying.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 478.05 calories per serving with 57.05g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Shallow Fry the Chops (25 minutes)
Garnish and Serve (2 minutes)
Instead of shallow frying, you can bake the chops at 400°F (200°C) for 20-25 minutes, flipping halfway through. You can also cook them in an air fryer at 375°F (190°C) for 15-18 minutes.
After the chops are cooked, place them in a large pot. Put a small steel bowl in the center, add a piece of hot charcoal, and pour a teaspoon of ghee over it. Immediately cover the pot and let the smoke infuse for 5 minutes.
Add 1-2 teaspoons of finely chopped green chilies or 1 teaspoon of green chili paste to the marinade for extra heat.
Add 2 tablespoons of fresh cream (malai) or cashew paste to the marinade for a richer, creamier coating.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
The use of hung curd in the marinade introduces beneficial probiotics, which can help improve gut health and aid in digestion.
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which can help strengthen the immune system.
A single serving of two Mutton Chaap Fry pieces contains approximately 650-700 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of oil absorbed during frying.
Mutton Chaap Fry is a high-protein dish due to the mutton. However, it is also high in saturated fat and calories from the red meat and frying process. It's best enjoyed in moderation as part of a balanced diet. Baking or air-frying can be a healthier alternative.
Yes, lamb chops are an excellent substitute. They are generally more tender than mutton and may require slightly less cooking time. Adjust the cooking time accordingly, checking for doneness.
Absolutely. Preheat your air fryer to 375°F (190°C). Place the marinated chops in a single layer and cook for 15-18 minutes, flipping them halfway through, until cooked and golden brown.
This usually happens if you use regular curd instead of thick, hung curd. Regular curd has a high water content that thins out the marinade. To fix this, you can add a little more besan (gram flour) to thicken it up.
Store leftover chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or air fryer for a few minutes until warmed through to retain their texture. Microwaving can make them chewy.