Soya Chaap Tikka
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Soya Chaap
- b.Thaw frozen soya chaap or drain canned chaap. Gently remove the sticks from the center.
- c.Cut each chaap into 1-inch thick roundels.
- d.Heat 2 tbsp of vegetable oil in a non-stick pan over medium-high heat. Add the chaap pieces and shallow fry for 4-5 minutes, turning occasionally, until they are light golden brown and slightly crisp. This step is crucial for a tender texture.
- e.Remove from the pan and set aside to cool slightly.
- 2
Step 2
- a.Create the Tikka Marinade
- b.In a large mixing bowl, add the hung curd and whisk until smooth and creamy.
- c.Add the besan, ginger-garlic paste, mustard oil, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, 1 tsp of chaat masala, crushed kasuri methi, lemon juice, and salt.
- d.Mix vigorously to form a thick, lump-free marinade. Taste and adjust salt or spices if needed.
- 3
Step 3
- a.Marinate the Chaap and Vegetables
- b.Add the fried soya chaap pieces, cubed onion, and cubed capsicum to the marinade.
- c.Use your hands or a spatula to gently coat everything evenly. Ensure the marinade gets into all the crevices of the chaap.
- d.Cover the bowl and refrigerate for a minimum of 30 minutes. For best results, marinate for 2-4 hours to allow the flavors to penetrate deeply.
- 4
Step 4
- a.Assemble and Cook the Tikka
- b.If using wooden skewers, soak them in water for 20-30 minutes to prevent them from burning.
- c.Thread the marinated soya chaap, onion, and capsicum pieces alternately onto the skewers.
- d.Heat the remaining 1 tbsp of vegetable oil in a wide pan or grill pan over medium-high heat.
- e.Carefully place the skewers on the pan. Cook for 10-12 minutes, turning every 2-3 minutes, until all sides are well-cooked and have distinct char marks.
- f.In the last 2 minutes of cooking, brush the tikkas with melted butter for a rich flavor and glossy finish.
- 5
Step 5
- a.Garnish and Serve
- b.Once cooked, transfer the skewers to a serving platter.
- c.Sprinkle the remaining 0.5 tsp of chaat masala over the hot tikkas.
- d.Serve immediately with a side of mint-coriander chutney, onion rings, and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the thickest marinade, use hung curd. To make it, place regular yogurt in a muslin cloth and hang it for 1-2 hours to drain the excess whey.
- 2Roasting the besan (gram flour) in a dry pan for 2-3 minutes until fragrant before adding it to the marinade removes its raw taste and adds a nutty flavor.
- 3For an authentic smoky 'tandoori' flavor, use the 'dhungar' method. Place the cooked tikkas in a large bowl, put a small steel cup in the center, add a piece of red-hot charcoal to it, pour a teaspoon of ghee over the charcoal, and immediately cover the bowl for 2-3 minutes.
- 4Do not overcrowd the pan while cooking the tikkas. Cook in batches if necessary to ensure they get a good char on all sides.
- 5Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.
Adapt it for your goals.
Malai Soya Chaap
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.
Haryali Soya ChaapHaryali Soya Chaap
Create a green marinade by blending mint leaves, coriander leaves, green chilies, and spinach with the hung curd for a fresh, herby flavor.
Vegan Soya Chaap TikkaVegan Soya Chaap Tikka
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.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
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.
Supports Gut Health
The use of curd (yogurt) provides beneficial probiotics that promote a healthy gut microbiome, aiding digestion and improving overall gut health.
Rich in Fiber
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.
Metabolism-Boosting Spices
Spices like turmeric, cumin, and chili powder contain compounds that can help boost metabolism and offer anti-inflammatory benefits.
Frequently asked questions
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.