Masala Soya Chaap
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Author:
Yash Dani
Masala Soya Chaap is a flavourful, protein-rich Indian dish made by grilling tender soya chaap coated in a spicy yoghurt marinade. The chaap is first lightly pan-fried until golden, then brushed generously with a mix of Greek yoghurt, cayenne pepper, turmeric, garam masala, and oil. Once marinated, it is grilled to perfection, giving it a smoky, charred aroma and a creamy, spicy coating. After resting briefly, the chaap is removed from the sticks, served hot, and garnished with fresh coriander. Paired with masala onions, tangy chutney, and a cheek of lemon, it makes a delicious, savoury appetiser.
Ingredients
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1 can Soya Chaap
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200g Greek Yoghurt
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2 tbsp Cayenne Pepper Powder
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1⁄4 tsp Turmeric Powder
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1⁄2 tsp Garam Masala Powder
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1 tbsp Oil
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2 tbsp Coriander (chopped, for garnish)
Directions
In a bowl, whisk together the yoghurt, Cayenne Pepper Powder, spice powders, and oil, until well combined. Set aside.
Heat some oil in a pan, and place the soya chaap on it.
Cook until slightly golden brown on both sides.
Remove onto a plate, and brush the spiced yoghurt marinade over it, making sure all side are coated well.
Heat oil in a grill pan and place the marinated Chaap on it, and fry for 3-5 minutes.
Remove and set aside to cool for 1-2 minutes.
Remove the stick and stack on dish of choice.
Garnish with the chopped coriander and serve along with masala onions, chutney, and a cheek of lemon.