Tiranga Soya Chaap
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Author:
Yash Dani
Tiranga Soya Chaap is a vibrant, flavor-packed vegetarian delight inspired by the colours of the Indian tricolour. Tender soya chaap is marinated in three rich curd-based mixtures—tandoori, malai, and hariyali—each infused with its signature spices and aromas. Once beautifully coated, the chaap is grilled to a golden, smoky perfection, offering three distinct tastes in every serving. The combination of creamy, spicy, and herbaceous flavours makes this dish both visually striking and irresistibly delicious. Served hot with green chutney, masala onions, and a squeeze of lemon, Tiranga Soya Chaap is perfect for festive gatherings or a special meal at home.
Ingredients
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2-3 tbsp Oil
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1 tin Soya Chaap
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600g Curd (whisked till smooth and divided into 3 parts)
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2 tbsp Tandoori Tikka Masala
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2 tbsp Malai Tikka Masala
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2 tbsp Hariyali Tikka Masala
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3 tbsp Oil (for marinades)
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2-3 tbsp Butter (melted)
Directions
In a bowl, add the Tandoori Tikka Masala, 1 tbsp of oil, to one bowl of curd, and mix until well combined.
Repeat the same process with the other two masalas, and divide the Soya Chaap equally between the three marinades.
Coat the Soya Chaap well with the marinades.
Heat 2-3 tbsp of oil in a grill pan and fry the marinated Chaap until evenly golden brown on all sides.
Remove and place on a plate lined with tissue.
Repeat the same process for the other two marinades as well.
Slice the grilled chaap into halves, plate, and serve immediately with green chutney, masala onions, a wedge of lemon, and enjoy!