Bakri Eid is a celebration of gratitude, flavors, and family feasts—and what better way to elevate your festive thali than with Mutton Chaap? This royal dish, known for its rich, melt-in-the-mouth meat and robust spice coating, is a culinary masterpiece straight from Mughlai kitchens.
Tender ribs slow-cooked in aromatic masalas until they fall off the bone—Mutton Chaap is perfect for making your Bakri Eid daawat unforgettable.
Bakri Eid Special: Royal Mutton Chaap Recipe
🌟 IntroductionBakri Eid is a celebration of gratitude, flavors, and family feasts—and what better way to elevate your festive thali than with Mutton Chaap? This royal dish, known for its rich, melt-in-the-mouth meat and robust spice coating, is a culinary masterpiece straight from Mughlai kitchens.Tender ribs slow-cooked in aromatic masalas until they fall off the bone—Mutton Chaap is perfect for making your Bakri Eid daawat unforgettable.
Cost: 200
Ingredients
For Marination:
- 500 g mutton chaap rib chops
- 3 tbsp yogurt curd
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tbsp red chili powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp black pepper powder
- 1 tbsp lemon juice
- Salt to taste
- 1 tbsp mustard oil optional for added flavor
For Gravy (Optional):
- 2 tbsp oil/ghee
- 1 large onion finely chopped
- 1/2 cup tomato puree
- 1/2 tsp kasuri methi
- Water as needed
Instructions
🔸 Step 1: Clean and Marinate
- Clean the mutton chops and pat them dry.
- In a bowl, mix all the marinade ingredients. Rub generously over the chops.
- Cover and refrigerate for at least 4 hours or overnight for best results.
🔸 Step 2: Slow Cook the Chaap
- Option 1 – Pan-Cooked (Traditional):
- Heat 2 tbsp oil or ghee in a thick-bottomed pan.
- Add chopped onions and sauté till golden.
- Add marinated chaaps and cook on medium heat for 15–20 mins.
- Add tomato puree and kasuri methi.
- Add a splash of water, cover, and simmer on low heat until the meat is tender and the oil separates.
- Option 2 – Pressure Cooker (Quick):
- Heat oil, add onions, then marinated chaaps.
- Cook till oil separates, add ½ cup water, pressure cook for 3–4 whistles or until tender.
- Dry out excess water on high flame for a thick, masala-coated finish.
🍽️ Serving Suggestions
- Serve hot with rumali roti, naan, or jeera rice
- Pair with onion rings, lemon wedges, and mint chutney
💡 Pro Tips
✅ Marinate overnight for deeper flavor penetration.
✅ Cook on low flame for juicy, fall-off-the-bone texture.
✅ Add a pinch of nutmeg or mace powder for royal aroma.