Loading...
Tender, meaty soya chaap marinated in a rich, spicy yogurt mixture and then grilled or pan-fried to smoky perfection. A fantastic vegetarian alternative to classic chicken tikka, perfect as an appetizer or a main course.
For 4 servings
Prepare the Soya Chaap
Create the Tikka Marinade
Marinate the Chaap and Vegetables
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
Tender, meaty soya chaap marinated in a rich, spicy yogurt mixture and then grilled or pan-fried to smoky perfection. A fantastic vegetarian alternative to classic chicken tikka, perfect as an appetizer or a main course.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 517.57 calories per serving with 29.12g of protein, it's a moderately challenging recipe perfect for appetizer or snack or lunch or dinner.
Assemble and Cook the Tikka
Garnish and Serve
For a creamy, milder version, replace the curd marinade with a mixture of fresh cream (malai), cashew paste, cheese, and mild spices like white pepper and cardamom powder.
Create a green marinade by blending mint leaves, coriander leaves, green chilies, and spinach with the hung curd for a fresh, herby flavor.
Substitute the hung curd with a thick, unsweetened plant-based yogurt (like coconut or cashew yogurt) and use a vegan butter or oil for basting.
Soya is a complete protein, containing all nine essential amino acids. This makes Soya Chaap Tikka a great protein source for vegetarians and vegans, supporting muscle repair and growth.
The use of curd (yogurt) provides beneficial probiotics that promote a healthy gut microbiome, aiding digestion and improving overall gut health.
The combination of soya, onions, and capsicum provides a good amount of dietary fiber, which is essential for digestive regularity and maintaining healthy cholesterol levels.
Spices like turmeric, cumin, and chili powder contain compounds that can help boost metabolism and offer anti-inflammatory benefits.
Soya Chaap Tikka can be a healthy dish as it's rich in plant-based protein from soy. However, the healthiness depends on the preparation. This recipe involves shallow frying and uses curd and spices, making it relatively balanced. To make it healthier, you can bake or air-fry the tikkas instead of pan-frying to reduce oil usage.
One serving of Soya Chaap Tikka (about 5 pieces or 260g) contains approximately 350-400 calories. This is an estimate and can vary based on the type of oil, the fat content of the curd, and the amount of butter used for basting.
Absolutely! For an oven, preheat to 200°C (400°F) and bake the skewers on a lined tray for 15-20 minutes, turning halfway through. For an air fryer, preheat to 180°C (350°F) and cook for 12-15 minutes, flipping the skewers once.
A watery marinade is usually caused by using regular curd instead of hung curd. Regular curd contains a lot of whey, which thins out the marinade. Always use thick, hung curd or Greek yogurt for a marinade that clings well to the chaap.
The best method is 'dhungar' (hot charcoal smoking), as described in the tips section. Alternatively, you can cook the tikkas directly over a low flame on a wire rack for a few seconds on each side after pan-frying to get a charred, smoky finish.
Yes, it's easy to make this vegan. Use a thick, unsweetened plant-based yogurt (like cashew, soy, or coconut) instead of dairy curd. For basting, use a vegan butter alternative or simply use oil.