Cream Chaap Dry Recipe is a rich and flavorful Indian dish made with tender boneless mutton marinated in yogurt and spices, then grilled or baked until slightly charred on the outside. The mutton is then coated with a creamy mixture of heavy cream, ginger-garlic paste, and a blend of aromatic spices, including red chili powder, coriander powder, cumin powder, garam masala powder, and turmeric powder. This creamy and spicy mixture is brushed onto the mutton skewers, adding an extra layer of flavor and richness. The dish is typically served hot, garnished with lemon wedges and chopped coriander leaves.

Here’s a recipe for a simple and delicious Cream Chaap Dry Recipe

Cream Chaap Dry Recipe Steps, Ingredients and Nutrition

Cream Chaap Dry Recipe Ingredients

  • 500g boneless mutton
  • 1 cup heavy cream
  • 1 tbsp ginger-garlic paste
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tbsp garam masala powder
  • 1 tsp turmeric powder
  • Salt, to taste
  • Oil, for cooking
  • For the marinade:
  • 1 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • Salt, to taste
  • For the garnish:
  • Lemon wedges
  • Chopped coriander leaves

Read also: Masala Chaap Dry Recipe

Cream Chaap Dry Recipe Steps

  1. In a large mixing bowl, add the boneless mutton, plain yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Mix everything together until the mutton is coated with the marinade. Cover the bowl and marinate the mutton in the refrigerator for at least 2 hours or overnight.
  2. Preheat your grill or oven to 180°C (350°F).
  3. Remove the marinated mutton from the refrigerator and let it come to room temperature for about 30 minutes.
  4. Thread the mutton pieces onto skewers and grill or bake them until they are cooked through and slightly charred on the outside.
  5. In a small saucepan, heat up some oil and add the remaining ginger-garlic paste. Fry until fragrant.
  6. Add the cream and stir until well combined.
  7. Add the remaining spices – red chili powder, coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Fry for a few minutes until the spices are fragrant and well combined.
  8. Brush the cream and spice mixture over the grilled or baked mutton skewers and let them rest for a few minutes.
  9. Serve the cream chaap dry hot, garnished with lemon wedges and chopped coriander leaves.
  10. Enjoy your delicious and creamy cream chaap dry

Cream Chaap Dry Recipe Nutrition

Here is the approximate nutrition information for Cream Chaap Dry Recipe, based on the ingredients and recipe provided:

Serving size: 1 skewer

Calories: 290 Total Fat: 18g Saturated Fat: 10g Cholesterol: 85mg Sodium: 200mg Total Carbohydrates: 5g Dietary Fiber: 1g Sugar: 3g Protein: 25g

Please note that the nutrition information may vary slightly depending on the specific ingredients used and the size of the serving. Additionally, this dish is relatively high in calories and fat due to the use of heavy cream, so it should be consumed in moderation as part of a balanced diet.

Conclusion

Cream Chaap Dry Recipe is a delicious and rich Indian dish that is sure to be a hit with fans of creamy and spicy food. While it is relatively high in calories and fat due to the use of heavy cream, it is also a good source of protein and contains a variety of flavorful spices. As with any food, it should be enjoyed in moderation as part of a balanced diet. Overall, cream chaap dry is a great way to add some excitement and flavor to your meals, and is sure to be a crowd-pleaser at your next dinner party or family meal.