Tandoori soya chaap is bold, smoky, and built around spice, texture, and slow heat. The chaap absorbs the yogurt marinade deeply, becoming rich and flavorful without heaviness. Spices settle in as it cooks, creating warmth rather than sharp heat. Grilling or baking gives it those familiar tandoori edges that feel comforting and satisfying. It’s a dish meant to be served hot, straight from the pan or oven. Hearty, grounding, and full of everyday indulgence.
Tandoori soya chaap
Tandoori soya chaap marinated in yogurt and spices and grilled until smoky for a hearty vegetarian dish.
Ingredients
Equipment
Mixing bowl
Roasting Pan For Oven
Cooking Instructions
- Rinse soya chaap well and pat dry.
- In a bowl, mix yogurt, oil, ginger-garlic paste, spices, lemon juice, and salt.
- Coat chaap evenly with the marinade.
- Let marinate for at least 30 minutes if time allows.
- Preheat oven to 400°F (200°C) or heat a grill pan over medium heat.
- Arrange chaap on a lined baking tray or grill pan.
- Bake or grill for 20-25 minutes, turning once, until lightly charred and cooked through.
- Serve hot.
Nutrition
Notes
Brush lightly with oil before cooking for better browning.
Can be cooked on a stovetop grill pan or oven.
Serve with chutney or sliced onions if desired.