Name: Tandoori Soya Chaap
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2⅔ Soy Chaap, canned or frozen, washed and dried; ⅓ cup Indian-Style Yogurt, hung or very thick yogurt without whey; 1 tbsp Ginger-Garlic Paste; ⅔ tsp Kashmiri Chili Powder, for bright color; ⅓ tsp Red Chilli Powder, spicy; ⅓ tsp Ground Cumin, roasted; ⅓ tsp Garam Masala; ⅔ tsp Chaat Masala, divided; 1⅓ tbsp Gram Flour, dry roasted (bhuna besan), for binding; ⅔ tsp Dried Fenugreek Leaves, kasuri methi, crushed; 1 tbsp Mustard Oil, heated until smoking, then cooled; ⅔ tbsp Lemon Juice; ⅔ tsp Salt, to taste; 1⅓ tbsp Butter, melted, for basting

2 hr 35 mintotal

35 min hands-on2 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: High

Add to your week

Method

Rinse the soya chaap well. Slide them carefully off their sticks and cut them into medallions about an inch thick.
In a large bowl, whisk the thick hung curd until it is silky. Stir in the ginger-garlic paste, Kashmiri chilli powder, hot chilli powder, roasted cumin, garam masala, some of the chaat masala, the crushed kasuri methi and the salt.
Stir the dry-roasted gram flour into the spiced yogurt. Pour the heated mustard oil straight over the dry spices. Whisk hard until it comes together into a thick, bright red marinade.
Introduce the soya medallions into the bowl. Toss them with care to guarantee every single facet is heavily enveloped in the marinade.
Cover the container tightly and refrigerate it for at least 2 hours. Leaving it overnight improves the texture a great deal.
2 hr
Retrieve from refrigeration 15 minutes prior to the cooking phase to normalize temperature. Methodically thread the dense chunks onto appropriate culinary skewers.
15 min
Pre-heat your designated grill pan, heavy tawa, or set an oven broiler to 200°C (400°F). Apply a micro-layer of fat to the cooking surface.
Set the loaded skewers over the heat. Turn them every 3 minutes. You want the outside well charred and smoky, which takes about 12 minutes of cooking.
3 min12 min
During the final 60 seconds of heat exposure, baste the tikkas generously with melted butter to trigger a professional, glossy finish.
1 min
Extract from the skewers, finish with the residual chaat masala and a sharp hit of fresh lemon juice. Serve instantly.

How to tell it's done

Deeply charred and dry on the surface, with a dense, savoury chaap underneath that still gives a little as you bite.

Getting it right

Tip

Chef's Tip: The internal protein structure of Soya Chaap is notoriously dense. Bypassing the prolonged resting phase will inevitably result in a deeply disappointing, flavorless, and rubbery core hidden beneath a spicy exterior.

What to serve it with

Serve it straight off the heat, on a bed of onion rings, with lemon and a mint chutney to cut the char.

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Ingredients