Name: Achari Soya Chaap Tikka
Prep time: 25 min
Cook time: 20 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Soy Chaap, boiled, sticks removed, and cut into 1.5-inch chunks; ½ cup Indian-Style Yogurt, thick hung curd; 1½ tbsp Achari Masala, store-bought or homemade pickle spice mix; 1 tbsp Gram Flour, dry roasted, for binding; 1 tbsp Ginger-Garlic Paste, freshly ground; 1 tsp Red Chilli Powder, kashmiri red chilli for color; 2 tbsp Mustard Oil, warm; 1 tbsp Lemon Juice, for the tangy punch; ½ tsp Salt, to taste

1 hr 5 mintotal

45 min hands-on20 min hands-off

Prep 25 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Ingredients

250 gSoy Chaapboiled, sticks removed, and cut into 1.5-inch chunks
½ cupIndian-Style Yogurtthick hung curd
1½ tbspAchari Masalastore-bought or homemade pickle spice mix
1 tbspGram Flourdry roasted, for binding
1 tbspGinger-Garlic Pastefreshly ground
1 tspRed Chilli Powderkashmiri red chilli for color
2 tbspMustard Oilwarm
1 tbspLemon Juicefor the tangy punch
½ tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop, Oven, Grill.

Includes prep-ahead time.

Method

In a large mixing bowl, add the thick curd, roasted gram flour, achari masala, ginger garlic paste, red chilli powder, salt, and lemon juice. Whisk until smooth.
Pour the warm mustard oil over the spice mixture. The heat from the oil will immediately release the aromas of the achari masala. Mix vigorously.
Add the prepared soya chaap chunks to the marinade. Gently massage the marinade into the chaap, ensuring it reaches inside the porous layers.
Cover and let the chaap marinate for at least 30 minutes in the refrigerator.
30 min
Thread the marinated chaap chunks tightly onto metal or bamboo skewers.
Preheat an oven, air fryer, or a stove-top grill pan. Cook the skewed chaap at high heat (around 200°C) for 12-15 minutes, rotating occasionally.
12–15 min
During the last 2 minutes, baste the chaap with a little melted butter or oil to give it a glossy, charred finish.
2 min
Remove from skewers, sprinkle with a pinch of extra achari masala, and serve hot.

How to tell it's done

A meaty, chewy, and deeply porous texture with a thick, robust, and intensely tangy pickled crust.

Getting it right

Tip

If you don't have Achari Masala, lightly dry roast and coarsely crush equal parts of fennel seeds, nigella seeds (kalonji), mustard seeds, and fenugreek seeds.

What to serve it with

Serve straight off the skewers alongside lachha pyaaz (onion rings) generously coated in mint chutney.

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