First of all remove chaap from sticks and cut into 5-6 pieces, and deep fry the chaap until golden brown on low heat. Drain in a bowl
Now Add butter, salt, chaat masala, red chilli powder and curd and mix well and let it rest for 10 min,. Meanwhile deep fry the onion till the get crisp, golden brown in color
To make the curry fry ginger, garlic, tomato, green chilli and then transfer all these with fried onions in a blender and blend to make a smooth paste. (I added dry ingredients like cardamom, cinnamon into the blender together) You can use the while preparing curry, Keep the paste aside.
Heat oil in a pan make sure the oil is hot, add pinch of asaefaeda (heeng), cumin seeds(jeera), green cardamom, cloves, cinnamon and bay leaves and let them crackle for a few seconds (I skipped this process)
I added only heeng, jeera and then added tomato, ginger, onion puree and cook for 3,4 minutes.
Now add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and salt to taste.
Cook for 3-4 minutes until oil starts to separate from the sides and then add fried chaap with 1 cup of water.
Let it cook for 2-3 minutes till the gravy gets thicken and chaap gets absorbed.
Note- Make sure the consistency should be thick otherwise it will not give the exact restaurant style taste, garnish it with coriander leaves (optional)
Enjoy it with rice, lachha parantha, or tandoori roti
