Tandoori Soya Chaap Recipe (Street-Style)

A plate of tandoori soya chaap garnished with fresh cilantro and lemon slices, surrounded by whole green chilies and cilantro sprigs, on a dark background.

4.58 from 7 votes

Tandoori Soya Chaap Recipe (Street-Style)

Make this Street-Style Tandoori Soya Chaap at home using my easy recipe. Serve it with green chutney for parties or get-togethers.

Prep Time10

Cook Time20

Marination Time30

Total Time1

Course: Appetizer

Cuisine: Indian, North Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

For The Marination

4-5 sticks soya chaap
¼ cup thick yogurt (Greek yogurt)
2 teaspoons ginger garlic paste
2 teaspoons Kashmiri red chili powder
¼ teaspoon turmeric powder
2 teaspoons tandoori masala powder
1 teaspoon chaat masala powder
½ teaspoon black pepper powder
1 teaspoon salt
½ teaspoon garam masala powder
1 tablespoon crushed Kasuri methi
2 tablespoons butter salted or unsalted
2 tablespoons unsweetened heavy cream
1 teaspoon freshly squeezed lime juice

For Serving

¼ cup thinly sliced onions
1 teaspoon freshly squeezed lime juice
2 teaspoons finely chopped green chilies
1 teaspoon chaat masala powder
1 tablespoon butter sated or unsalted
1 tablespoon unsweetened heavy cream

US Customary - Metric

Instructions

Marinate The Chaap

Remove the stick from 4-5 chaap and cut them into ½-inch pieces.
Add all the marination ingredients to a bowl and mix well.
Add the soya chaap pieces to the bowl and mix well to coat them with the marinade.
Cover the bowl with a cling wrap and keep aside for 30 minutes.

Grill The Chaap

Thread the chaap on metal skewers.
Cook over direct flame until nicely browned and slightly charred. Keep rotating the skewers at regular intervals so that they brown evenly.

Toss The Chaap

Transfer the cooked chaap to a mixing bowl.
Add the serving ingredients to the bowl and toss well to coat the chaap.
Serve immediately with a side of Coriander Mint Chutney, some thinly sliced onions, and lime wedges.

Video

Notes

Soya chaap can be dry or canned. If you are using dry chaap, you need to hydrate it by soaking it in hot water for 30 minutes. The canned soya chap is ready to cook.

You can grill the chaap in an oven, in a pan, or an air fryer. Check the post for instructions.

Nutrition