Tandoori Soya Chaap Recipe: The mere mention of street food makes everyone's mouth water, and when it comes to Tandoori Soya Chaap, it wins the hearts of all food lovers. The Tandoori Soya Chaap available in the markets is known for its special spices and the aroma of the tandoor, but preparing it at home becomes a challenge for many. But now you don't need to go out, because renowned chef Pankaj Bhadouria has shared an easy recipe for making it at home on Instagram. The special thing about this recipe is that you can get the authentic tandoori flavor at home without a tandoor. The balance of spices, the smoky flavor from charcoal, and the right marination make this dish absolutely restaurant-style.

Whether you're having a party at home or making something special for the kids, this Tandoori Soya Chaap will be loved by everyone on every occasion. The spices and creamy marination used in it make it incredibly juicy and delicious. This recipe is easy to follow and doesn't take much time to prepare.

Ingredients
- 6 Soya Chaap
- 400 grams of yogurt
- Oil for frying
- 1 tablespoon mustard oil
- 2 tablespoons gram flour (besan)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon salt

- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon black pepper powder
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- Butter
- Cream
- Onion
- Ginger-garlic paste
- Lemon juice

Method for making Tandoori Soya Chaap
1. First, remove the soya chaap from the sticks and cut them into small pieces. Each chaap can be cut into 3-4 pieces.
2. For the marination, in a bowl, add 2 teaspoons of mustard oil and 2 teaspoons of Kashmiri red chili powder and whisk for 2 minutes. 3. Now add turmeric powder, garam masala, coriander powder, black pepper powder, finely chopped green chilies, ginger-garlic paste, thick yogurt, lemon juice, and salt, and whisk well.

4. Add the soy chaap pieces to the marinade and let them marinate for 20-30 minutes.
5. For a tandoori flavor, heat a piece of charcoal on the gas stove and place it in a small bowl kept in the center of the marinating bowl. Pour 2 tablespoons of mustard oil over the charcoal and cover the bowl with foil. This will infuse the marinade with a tandoor-like aroma.
6. Now spread the soy chaap in a pan and cook until lightly browned.

7. Add onion pieces, cream, butter, lemon juice, and Kashmiri red chili powder, and mix the chaap well.
8. Now thread the chaap pieces onto skewers and cook over direct heat until browned on both sides.
9. Transfer the cooked chaap to a mixing bowl.

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