Firstly, take soya chaap and rinse well in water. I have used canned soya chaap, you can use fresh, frozen or canned. Make sure to clean and squeeze off the water well.

Cut into pieces of the size you prefer. Note, if you have bigger pieces, then frying time will increase.

Deep fry the pieces in hot oil, stirring occasionally.

Make sure to fry on low to medium flame until the chaap turns golden and crisp.

Drain off and transfer to a bowl.

Add ½ cup curd, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.

Mix well to combine everything well.

Cover and marinate for 30 minutes.

Firstly, in a large kadai heat 2 tbsp oil.

Saute 2 onion, 1 tsp ginger garlic paste until it turns golden brown.

Add 4 tomatoes and saute until it turns soft and mushy.

Cool completely and transfer to the mixi.

Blend to smooth paste. Onion tomato paste is ready, keep aside.

Firstly, in a large kadai heat 2 tbsp oil and 1 tsp butter.

Add 1 bay leaf, 1 inch cinnamon, 5 cloves, 2 pods cardamom and 1 tsp cumin. Saute until the spices turn aromatic.

Now add ½ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.

Saute until the spices turn aromatic. Make sure not to burn the spices.

Now add in prepared onion tomato paste.

Continuously stir and cook on medium flame until the oil separates.

Further, add in marinated soya chaap and cook for 2 minutes.

Add 1 cup water and mix well adjusting consistency as required.

Cover and simmer for 15 minutes or until soya chaap absorbs all the flavour and cooked completely.

Also, add 1 tsp kasuri methi and mix well.

Finally, enjoy soya chaap masala gravy with roti or naan.