Walk by any joint specialising in serving up Mughlai delicacies in Kolkata and its outskirts and you will most likely find a massive lagan of chaap being tended to right there on the footpath. Chaap is as ubiquitous in Kolkata's Mughlai eateries, big and small, as biryani. Beef chaap is especially popular among aficionados. In this video, we show you how to recreate restaurant-style, tender, melt-in-your-mouth beef chaap, championed by joints such as Asma, Nafeel, Zam Zam, Afreen, Arafat, and their ilk, at home.

Chaap is basically a preparation where thin slices of meat are marinated, usually tenderised, and fried in oil at very low temperature over a long period of time. South Asian cuisines in India, Bangladesh and Pakistan make varying kinds of dry and gravy-laden chaap preparations. The Kolkata chaap in particular has generous amounts of spicy gravy and is served with a drizzling of the oil it is cooked it. Enjoy it with naan, tandoori rooti, roomali rooti, porota, or a plate of warm aromatic biryani.

FULL TEXT RECIPE: https://bongeats.com/recipe/beef-chaap/
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