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Bakri Eid Special: Royal Mutton Chaap Recipe

🌟 Introduction
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.
Prep Time30 minutes
Cook Time6 hours
Course: Main Course, Non Veg, Side Dish
Cuisine: Indian
Keyword: Bakri Eid Special
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.