Tandoori Style Soya Chaap Curry Recipe
Tandoori Style Soya Chaap Curry is a spicy dish where tandoori style marination plays the key role and make the chaap even more tender packed with flavors.
Soya Chaap is a dish from South Asia and it is especially popular in India and Pakistan. Soya Chaap is basically made of soya bean and it mimics the texture of meat amazingly thus it a delicious treat not just for vegetarians but meat lovers too. Tandoori Style Soya Chaap Curry is a spicy dish where tandoori style marination plays the key role and make the chaap even more tender packed with flavors.
If you like this recipe, you can also try other Soya recipes such as
- 6 Soya Chaap
- 1 Tablespoon Ginger Garlic Paste
- 1/2 cup Curd (Dahi / Yogurt)
- 1 Red Bell pepper (Capsicum)
- 1/4 cup Cheese , grated
- 4 Green Chillies
- 1 teaspoon Garam masala powder
- 1 teaspoon Tandoori masala
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Kashmiri Red Chilli Powder
- Coriander (Dhania) Leaves , Fresh (chopped)
- Salt , to taste
- Oil , as required
How to make Tandoori Style Soya Chaap Curry Recipe
To begin making the Tandoori Style Soya Chaap Curry recipe, first remove the sticks from Soya chaap and dice them small circular pieces.
Next, take a bowl and add diced soya chaap, ginger garlic paste, and salt together. Use your hands to rub the mixture on soya chaap. Let it marinate for 15 minutes.
Meanwhile, take the red pepper and keep it directly on gas (fire) for roasting. Roast till it gets charred from all the sides. Let it cool down for few minutes. Use your hands to remove the burnt skin from the pepper. Grind the roasted pepper & green chillies together.
Now take the marinated soya chaaps and add red pepper paste, whisked yogurt, grated cheese and all the spices into it. Give it a good stir so that soya chunks are properly coated. Cover the bowl with a cling film & leave it for another 15 minutes of marination.
Once marinated, then heat up oil in pan and first add the soya chunks in order to fry them. Cook them for 7-8 minutes and then add the left over marinade into the pan. Cook on low heat till the gravy starts thickening.
Adjust salt as per your taste and turn off the heat. Garnish it with some fresh coriander leaves and serve hot.