(All images credit X & Freepik)
Start off by marinating your chaap with yogurt, garlic, ginger, and a variety of spices like cardamom and cinnamon. Let it sit for at least 3-4 hours or overnight for maximum flavor.
To prepare the afghani sauce, in a blender combine fresh cream, cashews, and a bit of milk to create a rich, creamy sauce.
If you don't have a tandoor then non worries you can cook your chaap in a pan. Simply in a hot pan, cook the marinated chaap until it is browned on all sides.
To prepare the Afghani gravy, in a separate pan cook onions, tomatoes, and additional spices like garam masala, cumin, and coriander until soft and then blend them into a smooth paste.
Once your gravy is all creamy and ready, add your chaap to it and let it simmer together for about 10-15 minutes, allowing the flavors to meld perfectly.
Add fresh cream into the gravy and gently stir and allow it to cook for another few minutes to create a smooth texture.
Garnish with fresh coriander, a drizzle of cream, and a sprinkle of garam masala. Serve it hot with naan or steamed rice.