Fried Chap

    This is a dish of fried thin slices of meat, topped with gravy sauce. Enjoy it as it is, or with paranthas.

    Dhaka, Bangladesh
    1 person made this


    • Soybean oil as needed
    • 1.5 cups onion slices
    • 1 kg thin meat slices, boneless
    • 1 tablespoon green chilli paste
    • 1/2 teaspoon cardamom paste
    • 1/4 teaspoon red chilli powder
    • 1 tablespoon ginger paste
    • 1 teaspoon cinnamon stick paste
    • 1/4 teaspoon turmeric powder
    • 1 cup yoghurt
    • Salt as needed
    • ½ tablespoon garlic slices
    • 2 tablespoon onion paste
    • 2 teaspoons coriander powder
    • 1 teaspoon cumin powder
    • Ghee-as needed for frying


    1. Heat a deep frying pan with oil. Deep fry the onions until crispy brown. Transfer and allow to cool. Then grind half of the onions on to a paste. Set aside rest of the fried onions.
    2. Mix the meat slices with green chilli paste, cardamom paste, red chilli powder, ginger paste, sugar, cinnamon stick paste, turmeric powder, yoghurt, salt, garlic, onion paste, coriander powder and cumin powder. Mix well and marinate for 1 hour.
    3. Heat a saucepan with 1 tablespoon oil. Add the marinated meat and cook on low heat with lid on.
    4. The water released should dry to form thick gravy, and the oil should surface on top. Take the pan off the heat.
    5. Heat a pan with ghee. Only add the meat slices on the ghee and keep aside the gravy sauce. Fry the meat slices on ghee on low heat. Transfer the fried meat on a serving plate.
    6. Then on the same pan, add the gravy sauce. Fry it on the ghee.
    7. Then pour the sauce on the meat slices, sprinkle the fried onions and serve.

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