📝 About This Recipe
Originating from the vibrant streets of Delhi, Tandoori Soya Chaap is a masterful vegetarian take on the classic meat kebab. These protein-packed soy sticks are marinated in a rich, spiced yogurt blend and charred to perfection, offering a succulent texture that rivals any traditional tikka. This dish captures the essence of the clay oven with its smoky aroma, tangy profile, and irresistible melt-in-the-mouth finish.
🥗 Ingredients
The Protein
- 500 grams Soya Chaap sticks (canned or fresh, sticks removed and cut into 1.5 inch chunks)
First Marination
- 1 tablespoon Ginger-garlic paste (freshly ground for best aroma)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Salt
Second (Tandoori) Marination
- 1/2 cup Hung curd (Greek yogurt) (thick and creamy)
- 1.5 tablespoons Kashmiri red chili powder (for vibrant red color without excessive heat)
- 1 teaspoon Garam masala
- 1 teaspoon Roasted cumin powder
- 1 tablespoon Kasuri Methi (dried fenugreek leaves) (crushed between palms)
- 2 tablespoons Mustard oil (heated until smoky, then cooled slightly)
- 1 tablespoon Besan (gram flour) (lightly roasted until fragrant)
- 1/2 teaspoon Black salt (provides the essential 'chaat' tang)
For Basting and Finishing
- 3 tablespoons Butter (melted)
- 1 teaspoon Chaat masala (for sprinkling)
- 2 tablespoons Fresh coriander (finely chopped)
👨🍳 Instructions
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1
Begin by prepping the soya chaap. If using canned chaap, rinse them thoroughly. Gently pull out the sticks and cut the chaap into 1.5-inch thick rounds. Pat them dry with a kitchen towel.
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2
In a mixing bowl, combine the chaap pieces with the first marination ingredients: ginger-garlic paste, lemon juice, and salt. Toss well and let it rest for 15 minutes to allow the flavors to penetrate the soy layers.
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3
Prepare the second marinade by whisking the hung curd in a large bowl until smooth. Add the roasted besan, which acts as a binding agent to help the marinade cling to the chaap.
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4
Stir in the Kashmiri red chili powder, garam masala, cumin powder, black salt, and crushed kasuri methi into the yogurt mixture.
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5
Drizzle in the mustard oil. This is the secret to an authentic tandoori flavor, providing a sharp, pungent undertone and a beautiful sheen.
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6
Add the pre-marinated soya chaap to this spiced yogurt mixture. Mix gently with your hands to ensure every nook and cranny of the chaap is coated. Marinate for at least 2 hours, or overnight in the refrigerator for the best results.
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7
Preheat your oven to 220°C (425°F) or prepare your grill/tandoor. If using an oven, line a baking tray with parchment paper or foil.
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8
Thread the marinated chaap pieces onto skewers, leaving a little space between each piece for the heat to circulate.
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9
Place the skewers in the oven or on the grill. Roast for 15-18 minutes, turning once halfway through. Look for charred, slightly blackened edges—this is the 'tandoori' signature.
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10
During the last 5 minutes of cooking, liberally brush the chaap with melted butter to keep them moist and succulent.
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11
For an authentic smoky flavor without a tandoor, use the 'dhungar' method: Place a small piece of glowing red charcoal in a steel bowl, set the bowl in the middle of the cooked chaap container, pour a teaspoon of ghee on the coal, and cover the lid tightly for 3-4 minutes.
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12
Carefully remove the chaap from the skewers and transfer to a serving platter. Sprinkle generously with chaat masala and fresh coriander while still hot.
💡 Chef's Tips
Always use 'hung curd' (yogurt strained of its whey) to prevent the marinade from becoming watery and sliding off the chaap. Roasting the besan (gram flour) is crucial; it removes the raw flour taste and helps the spices stick to the smooth surface of the soy. If you find the soya chaap too chewy, boil them in salted water for 5 minutes before the first marination to soften the fibers. Don't skip the mustard oil; it provides that authentic smoky, pungent kick that defines North Indian tandoori dishes. For a vegan version, substitute the yogurt with cashew cream and the butter with vegan margarine or oil.
🍽️ Serving Suggestions
Serve piping hot with a side of chilled Mint-Coriander Chutney. Pair with thinly sliced red onion rings soaked in ice water and lemon juice (Lacha Pyaaz). Serve as a starter with a side of fresh lime wedges for an extra zing. Wrap the pieces in a warm butter garlic naan with some green chutney for a delicious Tandoori Chaap Roll. Enjoy with a tall glass of salty Lassi or a chilled lager to balance the spices.