Best Chaap Ka Salan Recipe😍 Dhaba Style Mutton Chaap Curry🥩Tari wala Chaap ka Salan| Chaap Gravy🤤🤩

📝Ingredients 1 kg chaap 1 lemon 1 tsp salt (for cleaning) 1 tsp vinegar 2 tbsp ginger-garlic paste 2 tbsp Kashmiri red chilli powder Salt to taste 3-4 bay leaves (tej patta) 8-10 black peppercorns Oil for frying and cooking 3 large onions (made into a smooth paste) 2 large tomatoes (made into a puree) 1½ tbsp coriander powder ¼ tbsp turmeric powder ½ tbsp cumin powder 3 cloves 3 green cardamoms 1 black cardamom 2 small cinnamon sticks 1 bowl curd (whisked) 1 glass water (optional, for thinner gravy) 2-3 slit green chillies ¼ tbsp garam masala powder Fresh coriander leaves for garnish 👩‍🍳Method Step 1: Clean the Chaap Wash the mutton chaap with lemon, salt, and a little vinegar. Leave it for 15–20 minutes, then rinse thoroughly with water. Step 2: Roast & Boil the Chaap Heat a little oil in a pressure cooker. Add bay leaves (tej patta) and black peppercorns. Sauté until aromatic. Add the cleaned mutton chaap and roast it for 3–4 minutes. Add ginger-garlic paste, Kashmiri red chilli powder, and salt. Mix well so the masala coats the chaap. Pour in enough water to cook the chaap. Pressure cook for 4 whistles on high flame, then cook for 12–15 minutes on low flame. Once done, keep both the boiled chaap and the flavorful broth (stock) aside. Step 3: Prepare the Gravy Heat oil in a kadhai. Add 3–4 bay leaves, black peppercorns, 3 cloves, 3 green cardamoms, 1 black cardamom, and 2 small cinnamon sticks. Sauté until fragrant. Add the onion paste and cook until it turns light pink. Add ginger-garlic paste, red chilli powder, Kashmiri red chilli powder, coriander powder, turmeric powder, cumin powder, and salt. Cook until the oil separates. Add the tomato puree and cook again until the masala releases oil. Add the whisked curd and cook until the gravy becomes rich and the oil appears on top. Step 4: Finish the Salan Add the boiled chaap along with the reserved broth and mix well. Simmer until the flavours combine. For a thick gravy, add garam masala powder and chopped coriander, then switch off the flame. For a patla salan, add 1 glass of water, slit green chillies, adjust the salt, and simmer until it comes to a boil. Garnish with fresh coriander and serve hot with naan, roti, paratha, or steamed rice.