Tandoori Butter Garlic Soya Chaap

• Strain yogurt for hung curd for 2 hours

Nutrition values are AI-estimated based on ingredients.

• Soya chaap (6-8 pieces)
• Salt (to taste)
• Mustard oil (2 tablespoons)
• Ginger garlic green chili paste (2 teaspoons)
• Marinade dry spices (1/2 tsp turmeric powder, 2 tsp red chili powder, 2 tsp coriander-cumin powder, 1 tsp chaat masala, 1/4 tsp black salt, 1/2 tsp roasted cumin powder, 1/2 tsp garam masala)
• Kasoori methi (1 teaspoon)
• Hung curd (1/2 cup)
• Besan (2 teaspoons)
• Red food color (a pinch, optional)
• Lemon juice (from 1 lemon)
• Charcoal and ghee (a small spoonful)
• Diced vegetables (2 medium onions, 2 medium tomatoes, 1 large green capsicum)
• Butter (2 tablespoons) and oil (a small amount)
• Finely chopped garlic (2 tablespoons)
• Garnish items (special masala, fresh cream, chopped cilantro)
• Green chutney ingredients (1 cup cilantro, 20-25 mint leaves, 3 green chilies, 1.5-inch ginger, 1/4 tsp roasted cumin powder, 1/4 tsp black salt, 1/4 tsp chaat masala, 5-7 soaked cashews, 1 tsp roasted chana, 1 tbsp curd)

1. 1Boil water with a pinch of salt, add ready-made soya chaap for 2 minutes, then turn off heat, remove sticks, and let chaap cool.
2. 2Remove sticks from cooled soya chaap and slice the chaap into medium-sized pieces (about 1-1.5 inches thick).
3. 3In a mixing bowl, combine mustard oil, ginger-garlic-green chili paste, and all dry spices (turmeric, red chili, coriander-cumin, chaat masala, black salt, roasted cumin, garam masala) and whisk to form a thick paste.
4. 4Add hung curd and besan to the spice mixture and whisk vigorously until smooth.
5. 5Mix in a pinch of optional red food color and the juice of one lemon, then whisk until combined to create a vibrant marinade.
6. 6Add the cut soya chaap pieces to the marinade and gently mix by hand to ensure every piece is well-coated.
7. 7Infuse smoky flavor by placing a small metal cup with hot charcoal and a spoonful of ghee in the center of the marinated chaap, then immediately cover for 1 minute.
8. 8After removing the charcoal, add diced onions, tomatoes, and green capsicum to the marinated chaap and gently mix to coat them.
9. 9Thread the marinated soya chaap pieces and vegetables onto steel skewers, alternating components.
10. 10For the green chutney, blend cilantro, mint leaves, green chilies, ginger, roasted cumin powder, black salt, chaat masala, soaked cashews, roasted chana, and curd until smooth.

These instructions are our analysis of the original video. Watch on YouTube →