Tandoori Soya Chaap                                                                                                                                                                                                  Serves: 4    

Soya chaap sticks (frozen or fresh) – 4 to 5 pieces        

Thick curd or Greek yogurt – ½ cup

Lemon juice – 1 tablespoon

Ginger paste – 1 tablespoon

Garlic paste – 1 tablespoon

Kashmiri red chili powder – 1 teaspoon

Red chili powder – ½ teaspoon (optional, for heat)

Turmeric powder – ¼ teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala – 1 teaspoon

Chaat masala – for garnish

Salt – to taste

Mustard oil or vegetable oil – 1 tablespoon

Butter or oil – for brushing

Fresh coriander leaves – for garnish

 

Instructions

 

If using frozen soya chaap, thaw completely. Boil the chaap sticks in water for 5 minutes, then drain and let them cool. Remove the sticks and cut chaap into chunks or keep whole if preferred.

 

In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, Kashmiri red chili powder, red chili powder, turmeric, coriander powder, cumin powder, garam masala, mustard oil, and salt to make a marinade.

 

Add the soya chaap pieces to the marinade and coat them well. Cover and refrigerate for at least 1 hour.

 

Preheat oven to 220°C or 430°F. Place the marinated soya chaap pieces on skewers or directly on a tray lined with foil or a wire rack.

 

Brush with oil or melted butter. Bake for 15–18 minutes, turning halfway. Broil for the last 2–3 minutes for a charred finish.

 

Alternatively, grill the chaap on a BBQ or cook in a grill pan with a little oil until golden and lightly charred on all sides.

 

Sprinkle with chaat masala and garnish with chopped coriander leaves.

 

Serve hot with green chutney, lemon wedges, and sliced onions.

 

Prep time: 10–15 mins                  Cook time: 15–20 mins           Total time: 1 hr 30 mins