By Rajlakshmi
May 29, 2026
Mutton chaap, inspired by Awadhi cuisine, is loved in Kolkata for its slow-cooked, tender meat in fragrant, spiced masala broth.
700g mutton ribs, marinated 2 medium-sized onions ¼ inch ginger 10 garlic cloves 3 green chillies ½ cup curd 1 ½ poppy seeds 2 tbsp khoya or mawa 1 tbsp roasted sattu 1 tbsp raw papaya 2 tbsp chaap masala 2 tsp Kashmiri red chilli powder ½ tsp turmeric powder
1 tsp kewra water 3-4 drops of rose essence 3 drops Mughlai attar 1 tsp salt 4 tbsp milk A pinch of saffron 3 tbsp ghee Cashwe nuts ½ tsp melon seeds
Dry roast poppy seeds, cashew nuts and melon seeds. Soak in water for 10 minutes and strain.
Take onions and cook in water for 10-15 minutes or until tender. Strain and let it cool fully.
Grind the boiling onion, green chillies, ginger, garlic, shredded raw papaya, soaked poppy seeds, cashew nuts, charmagaj, or magaj seeds.
Next, add curd and grind to get a fine paste. Keep it aside. Take a mixing bowl, add the fine masala paste to it, then add the homemade chaap masala.
Add Kashmiri chilli powder, red chilli powder, turmeric powder, salt, half lemon juice, roasted gram flour or sattu, grated khoya, kewra water, rose essence attar.
Add water to the remaining masala in the grinder jar, mix thoroughly, and transfer to the mixing bowl. Cover it and marinate for 7-8 hours.
Mix saffron strands into boiling milk and gently massage with your hands until the milk is rich in colour, scent, and taste.
Cook marinated mutton gently in ghee and oil, stirring constantly to prevent khoya and gram flour from sticking beneath.
Once the oil has risen and the meat has become soft, serve Kolkata-style mutton chaap hot with biryani, paratha, rumali, or tandoori roti!