Mutton Chaap recipe | Kolkata Restaurant Style Mughlai Mutton Chaap | Royal Mutton Curry in Bengali

Kolkata Style Mutton chaap is a delicious Indian Royal style mutton curry, made by slow cooking in a flavourful masala-based gravy. After Long hours marinated in chaap spices and flavors, mutton pieces is cooked in ghee till the meat gets soft and juicy, no water added in cooking.In Kolkata, mutton chaap mostly serves with Bengali Biryani, however, rumali roti, tandoori roti, or paratha is also a good option. Mutton chaap is originally a Mughlai dish, however, Kolkata is one of the best places for making this recipe. It is just because of our popular Kolkata-based restaurants Arsalan, Amania, Royal, Shiraz mastered in making such Mughlai dishes. Among them, Shiraz and Royal (at Chitpur) are the popular old names for serving the best mutton chaap. #chaap #chaaprecipe #muttonchaap #muttonchaapfry #bengalimuttoncurry #bengalicookingvideos #bengalicookingchannel #spicypunchrecipes
Prep time - 30 mins, Cooking time- 1 hr 15 mins, Served for - 6 people

Ingredients of Kolkata mutton chaap
For marinating mutton
700 gms Mutton(lamb/goat) ribs or chops
2 Onion(small to medium)
1/4 inch Ginger
10 Garlic cloves
3 green chilies
1/2 cup curd
1 & 1/2 tsp Poppy seeds
9 Cashew nuts
1 & 1/2 tsp charmagaj seeds(melon seeds)
2 tbsp khoya or mawa
1 tbsp roasted gram flour or sattu
1 tbsp raw papaya
2 tsp chaap masala(check chicken chaap recipe)
2 tsp Kashmiri red chili powder
1/2 tsp red chili powder
1 tsp turmeric powder
1 tsp kewra water
3-4 drops rose essence/ rose water
3 drops Mughlai mitha attar
1 tsp salt

For making saffron milk
4 tbsp milk
a pinch of saffron

Other ingredients for this recipe
1/2 tsp sugar(to balance the taste)
3 tbsp dalda
3tbsp ghee
3-4 tbsp oil
How to make kolkata style mutton chaap recipe step by step
Instructions
Marinate the mutton
1. Take the mutton( preferably ribs/ seena/chops pieces), flatten the pieces with the mallet or pestle(as shown in the pics) to tenderize and soften the meat including its bones. Apply this method after keeping the mutton pieces in between a food-grade cling wrap or just by placing the meat on a chopping board.
2. Then thoroughly clean and wash the mutton pieces, drain them well.
3. Take poppy seeds, cashew nuts, charmagaj, or magaj seeds in a pan, dry roast them until change color and goes off raw smell, soak them in water for 10 mins. Strain it well after 10 mins.
4. Take 2 small to medium onions, boil them in water for 10-15 mins or until getting soft. Strain it and allow it to completely cool down.
5. Grind boiled onion, green chilies, ginger, garlic, grated raw papaya(without skin), soaked poppy seeds, cashew nuts, charmagaj, or magaj seeds.
6. Ground it well until prepared with a smooth paste. Then add 1/2 cup of curd. Again ground it well to get a fine paste out of it. Keep it aside.
7. Take a mixing bowl, add the fine masala paste to it, then add that homemade chaap masala(check chicken chaap recipe), kashmiri chilli powder, red chilli powder, turmeric powder, salt, half lemon juice, roasted gram flour or sattu, grated khoya or mawa, kewra water, concentrated rose essence or rose water, Mughlai mitha atar(ittar). Mix it well.
8. Then add 1/2 cup of water into the leftover masala that remained in the grinder jar, mix it well, and add it in the mixing bowl. Then add the mutton pieces to the masala. Mix it well. Cover it and leave it for 7-8 hours marination.
Prepare saffron milk
9. Take boiled milk in a bowl, and add a pinch of saffron strands to it.
10. Rub the saffron strands with your fingertips and mix them well with the milk. This way the rubbed saffron strands completely leave their colors and fragrance into the milk.
How to cook mutton chaap
11. After 8 hours of marination, take out the mutton from the refrigerator. 12.Then heat a flat pan, with ghee, vegetable oil, and Dalda, almost in the same amount, means in 1:1:1 proportion.
13. Once the ghee gets hot, then put the marinated mutton into the pan. Stir it well. Then start cooking it by covering the pan with a tight lid.
14. Check it frequently, after every 5-6 mins, remove the lid, and stir it well. As khoya and roasted gram flour used in this gravy have a tendency to stick to the bottom of the pan.
15. After few mins, turn the mutton pieces, to cook it from the other side. Add 1/4 tsp of salt and 1/2 tsp of sugar(for balancing the sourness of curd) in the pan, mix it with the gravy well and close the lid again.
16. When the oil comes up on the surface and floats on the top of the gravy that indicates the dish is going to completion. Then again stir the gravy well to avoid it sticking to the bottom of the pan.
17. Now, wait until the meat is soft and tender. When the meat can be cut or torn by the fork or spoon and easily mashed by the fingertips indicates it is done.
18. Kolkata-style mutton chaap is ready, serve it hot with Bengali biryani or rumali roti, tandoori roti, or paratha.