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Soya Chaap Makhni

Makhni Soya Chaap - Soya Chaap Butter Masala

Meenu Gupta
Delicous soya chaap curry made in the creamy sauce of butter, fresh cream and tomatoes.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Lunch & Dinner, Main Course
Cuisine Indian
Servings 4
Calories 826 kcal


  • 500 Grams Soya chaap On sticks
  • 2 Onion medium size,finely chopped
  • 3 Tomatoes medium, finely chopped
  • 10-12 Cashews
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Cardamom Powder
  • 1 tsp Salt
  • 1/2 tsp Garam masala
  • 1/2 tsp Sugar
  • 1 tsp Dried Fenugreek Leaves / Kasuri Methi
  • 2 tbsp Butter
  • 4 tbsp Fresh Cream
  • 3 tbsp Oil
  • 2 tbsp Fresh Coriander Leaves finely chopped


  • Heat 1 tablespoon oil in a pan and add chopped onion, tomatoes and cashews to it. Sauté for a minute and add 2 cup of water to it. Cover the pan with lid and let it boil for 10 minutes.
  • After 10 minutes, open the lid and stir. Transfer this to a grinding jar and add 2 ice cubes to it. Grind it to a fine smooth paste.
  • Heat 1 tablespoon of oil in a pan/Kadhai. Add butter to it and once it melts, add red chilli powder and turmeric powder to it. Sauté for a minute and then add ginger garlic paste to it.
  • Once the raw smell goes off, add onion-tomato paste to it. Sauté it till the paste starts leaving pan and comes together.
  • Now add coriander powder, garam masala and sauté again for a minute. Add 1.5 cup water to it and let the gravy boil. Once boiling, simmer the heat and add sugar, salt and cream to it and cook again for few minutes.
  • In an another pan, heat 1 tablespoon oil over low medium heat. Take off all the soya chaap from sticks and cut into pieces. Wash them and dry a little, add them to the pan and saute till they are lightly golden on all sides.
  • Once done, take them out and add into gravy. Now add Kasuri Methi and cardamom powder to it. Mix well and switch off the heat.
  • Garnish with coriander leaves and serve hot with lachha parantha or Butter naan.
    Makhni Soya Chaap


Key Notes:
  1. I have shallow fried the chaap pieces to give them nice colour and to fade away any raw taste. 
  2. i have used tinned soya chaap in my recipe, you can use fresh ones or frozen ones(after thawing them completely) too.
  3. I have used Kashmiri Red chilli powder in my recipe to give the gravy a nice colour. However, you can use normal red chilli powder or paprika powder.
  4. If your ground paste is not finely ground, then you can sieve it through a strainer to get fine creamy paste.


Nutrition Facts
Makhni Soya Chaap - Soya Chaap Butter Masala
Amount Per Serving
Calories 826 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 39mg13%
Sodium 656mg29%
Potassium 352mg10%
Carbohydrates 80g27%
Fiber 3g13%
Sugar 6g7%
Protein 40g80%
Vitamin A 972IU19%
Vitamin C 18mg22%
Calcium 30mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword makhni soya chaap, Soya Chaap, soya chaap makhni, Soya Chaap Recipe