Mutton Chaap Masala Recipe | Easy & Spicy Masala Chaap in Urdu Style

Summary:

Learn how to cook tender and juicy mutton chaap with rich masala in this traditional Urdu-style recipe. Follow our simple, flavorful steps and spice mix guide to make your dish taste just like restaurant-style chaap masala at home.

Introduction

If you’re craving something spicy, juicy, and deeply flavorful, mutton chaap masala recipe is your perfect dish. Loved across Pakistan and India, this masala chaap recipe brings out the rich taste of mutton ribs blended with aromatic spices. In this blog, we’re sharing an easy & spicy mutton chaap masala that’s deeply rooted in chaap masala recipe in Urdu style cooking.

Whether you're cooking for Eid, a family dinner, or a weekend treat, this masala chaap will become your new go-to.

Ingredients for Mutton Chaap Masala

Here are all the ingredients you'll need to create this flavorful dish.

Ingredients Table

Preparation Steps

Step 1: Clean & Prep the Mutton Chaap

• Wash the mutton chaap thoroughly and pat dry.

• Make light slits on the meat to allow the marinade to soak in better.

Step 2: Marinate the Chaap

In a bowl, mix:

• Yogurt

• Ginger garlic paste

• Red chili powder

• Turmeric

• Garam masala

• Salt

• Lemon juice

Massage this marinade into the mutton chaap. Cover and refrigerate for at least 2–4 hours (overnight is best for tenderness).

Cooking the Mutton Chaap Masala

Step 3: Prepare the Masala Base

• Heat oil in a large pan.

• Sauté chopped onions until golden brown.

• Add the remaining ginger garlic paste and sauté for another minute.

• Add cumin powder, coriander powder, and remaining chili powder.

Let the masala cook until oil separates.

Step 4: Cook the Chaap

• Add marinated mutton chaap into the masala.

• Mix well and cook on medium heat for 10 minutes, covered.

• Add 1/2 cup of water, cover again and simmer for 30–40 minutes until meat is tender.

• Increase heat to dry out excess moisture for a semi-dry masala texture.

Serving Suggestions

• Serve hot with naan, rumali roti, or basmati rice.

• Pair with green chutney and a simple cucumber raita.

• Garnish with chopped green chilies and fresh coriander.

Pro Tips & Recipe Variations

Variations:

• Want a dry version? Skip the yogurt and add a spoon of cream or butter at the end.

• Prefer grilled flavor? Grill the cooked chaap in an oven for 5–8 minutes for smoky taste.

• Looking for vegetarian alternative? Try this masala with soy chaap or paneer.

Pro Tips:

• Always let the meat marinate longer for maximum flavor.

• Use mustard oil for an extra punch in flavor.

• Add crushed kasuri methi (dry fenugreek) for a North Indian twist.

Chaap Masala Recipe in Urdu

Here’s a quick Urdu-style masala recipe for your convenience:

اجزاء:

• مٹن چانپ: 1 کلو

• دہی: 1 کپ

• ادرک لہسن پیسٹ: 2 کھانے کے چمچ

• پیاز: 2 عدد (باریک کٹی ہوئی)

• لال مرچ: 1 کھانے کا چمچ

• ہلدی: 1/2 چائے کا چمچ

• گرم مصالحہ: 1 چائے کا چمچ

• دھنیا پاؤڈر: 1 کھانے کا چمچ

• زیرہ پاؤڈر: 1 چائے کا چمچ

• نمک: حسب ذائقہ

• لیموں کا رس: 2 کھانے کے چمچ

• تیل: 1/2 کپ

• ہرا دھنیا، ہری مرچ: سجاوٹ کے لیے

ترکیب:

سب اجزاء کو ملا کر چانپ کو میرینیٹ کریں، پھر تیل میں پیاز اور مصالحہ بھون کر چانپ ڈالیں۔ ہلکی آنچ پر گلنے دیں۔

Frequently Asked Questions (FAQs)

Q1: Can I use beef instead of mutton for chaap masala?

Yes, but beef will take longer to tenderize and may need a pressure cooker.

Q2: How can I make it less spicy?

Reduce the red chili powder and use sweet paprika instead for color without too much heat.

Q3: Can I cook mutton chaap masala in a pressure cooker?

Absolutely! After sautéing, pressure cook the chaap for about 4–5 whistles to save time.

Q4: Is chaap masala good for freezing?

Yes, store it in an airtight container. It can be frozen for up to 2 weeks.

Q5: What part of mutton is "chaap"?
Chaap refers to the rib section of mutton (goat or lamb), known for its rich taste and texture.