Best Chilli Chaap Recipe

For this recipe, you'll need raw soya chaap, oil, ginger-garlic paste, dry red chilli, onion, capsicum, soy sauce, red chilli sauce, schezwan sauce, vinegar, water, cornflour, and salt.


Begin by boiling the raw soya chaap until it's partially cooked. Once boiled, cut it into bite-sized pieces. Deep fry these pieces until they are golden and crispy. Set them aside for later use.

Recipe Step 1

Heat oil in a pan. Add ginger-garlic paste and dry red chilli. Sauté these ingredients until they release their aroma. Next, incorporate chopped onion and capsicum. Stir-fry these vegetables until they are slightly tender.

Recipe Step 2

To the pan, add soy sauce, red chilli sauce, schezwan sauce, vinegar, and a splash of water. Mix all the ingredients well and let the mixture come to a boil. This will allow the flavors to meld together.

Recipe Step 3

Once the sauce is boiling, add the fried soya chaap pieces to the pan. Gently mix them with the sauce until each piece is well coated. Allow the chaap to simmer in the sauce for a few minutes to absorb the flavors.

Recipe Step 4

In a small bowl, combine cornflour with water to create a slurry. Slowly pour this slurry into the pan while stirring continuously. This will help thicken the sauce and give it a glossy appearance.

Recipe Step 5

Once the sauce has thickened to your desired consistency, remove the pan from heat. Transfer the Chilli Chaap to a serving dish and garnish with fresh coriander leaves or spring onion greens. 

Recipe Final Step

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