Tandoori Malai Soya Chaap Recipe
Learn how to make tandoori malai soya chaap recipe in an OTG and in a non-stick pan at home. If you love soya chaap and want to make it at home then do give this recipe a try.
Ingredients
For boiling soya chaap:
- 6-7 500g soya chaap, frozen
- Water
- Salt to taste
For the ginger, garlic and green chilli paste:
- 4-5 medium-sized green chillies deseeded
- 14-15 garlic cloves
- 2- inch piece of ginger roughly sliced
For the marinade:
- ¼ cup hung curd
- 2 tbsp fresh cream
- ½ cup processed cheese grated
- 1 tbsp ginger garlic and green chilli paste
- ¼ tsp green cardamom powder
- ¼ tsp nutmeg powder
- ½ tsp garam masala powder
- Black pepper powder to taste
- Salt to taste
- 2 tbsp cornflour
- 1 tbsp lemon juice
For the tandoori malai chaap:
- 2 tbsp melted butter
- 4-5 tbsp fresh cream
- 1 tbsp lemon juice
- ½ tbsp chaat masala powder
- 1 medium-sized green chilli chopped
- 1-2 tbsp coriander leaves roughly chopped
- Green chutney for garnishing
- Lemon wedges for garnishing
- Onion rings for garnishing
Other ingredients:
- Melted butter for basting or greasing (OTG Method)
- Oil for shallow frying (Stovetop Method)
- Other Things You Will Need:
- Wooden satay sticks soaked in water
- Parchment or baking paper or grease the baking tray with butter
Instructions
To cook/boil the frozen soya chaaps:
- In a large pot, pour water and heat it over a high flame. Once it comes to a boil add salt and soya chaaps. Boil the chaaps for 10-15 minutes or until they become soft.
- Transfer them to a plate and set them aside to cool down a little.
To make the tandoori malai soya chaap marinade:
- In a blender jar, add cloves of garlic, deseeded green chillies and roughly sliced ginger. Blend to make a fine paste. Take it out in a bowl and keep it aside.
- In a large-sized bowl, add hung curd, fresh cream, grated processed cheese, ginger garlic green chilli paste, green cardamom powder, nutmeg powder, garam masala powder, black pepper powder, salt, cornflour and lemon juice.
- Combine everything together, make sure there are no lumps.
- While the soya chaaps are still warm, remove the sticks. Chop each soya chaap into 3 pieces.
- Add all the pieces into the tandoori malai marinade. Give them a good toss. Make sure all the pieces are coated with the marinade. Keep the bowl aside and allow the chaaps to marinate for 30 minutes.
To cook the tandoori malai soya chaap in OTG:
- Preheat the OTG/oven to 250-degree Celsius for at least 15-20 minutes. Line a baking tray with parchment/baking paper. If you don’t have baking paper, then brush the tray with butter.
- Then thread the marinated soya chaap pieces onto the satay sticks. Here I have used wooden sticks but you can also use metal skewers.
- Place the sticks on the lined baking tray. Then bake them for 10 minutes.
- After 10 minutes take them out and brush melted butter over the chaaps.
- Then bake for another 5 minutes.
- After that, take them out of the OTG/oven and allow them to cool down a little.
To cook the tandoori malai soya chaap in a pan/ over stovetop:
- Take a non-stick pan and heat it over a medium flame. Pour oil and allow it to heat up.
- Then add the marinated soya chaap pieces into the oil.
- Cook for 3-4 minutes or until it becomes golden. Then flip and cook the other side as well.
- Once both the sides become golden brown, take them out. Switch the flame off.
To serve the tandoori malai soya chaap:
- Take a large bowl, add the soya chaap pieces, melted butter, fresh cream, lemon juice, chaat masala, green chillies and coriander leaves. Give them a good toss.
- Serve them hot with green chutney, lemon wedges and onion rings.
Notes
"Total Time" doesn't include "Marinating Time"