Soy Chaap Tikka in Yogurt Gravy

Ingredients

• 400 g Soy Chaap (cut into bite‑size pieces after frying)
• 2 Tbsp Mustard Oil (use for frying and tempering)
• 2 Tbsp Roasted Besan (pre‑roasted gram flour)
• 4 tsp Kashmiri Red Chili Powder (divided: 1 Tbsp for tempering, 1 tsp for yogurt mix)
• ½ cup Plain Yogurt (full‑fat, room temperature)
• ½ tsp Salt (adjust to taste)
• 1 tsp Cumin Powder
• ½ tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Fresh Ginger (grated)
• 1 pinch Kasuri Methi
• 1 medium Tomato (diced)
• 1 medium Green Capsicum (diced)
• 1 medium Onion (diced)
• 3 Tbsp Fresh Cream (heavy cream)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 2 Tbsp Fresh Cilantro (finely chopped)

Instructions

1. Fry Soy Chaap

   Heat enough oil in a deep pan over medium‑high heat. Add the soy chaap pieces and fry until deep brown and crisp, about 5‑7 minutes. Remove with a slotted spoon and set on paper towels to drain.

   Time: PT7M

   Temperature: 180°C

2. Temper Spices with Mustard Oil

   In a clean pan, heat 2 Tbsp mustard oil over medium heat. Add 2 Tbsp roasted besan and 1 Tbsp Kashmiri red chili powder. Stir continuously for 1‑2 minutes until the mixture is fragrant and the besan coats the oil.

   Time: PT3M

   Temperature: 150°C

3. Combine Yogurt and Spices

   Transfer the hot besan‑oil mixture to a bowl. Add ½ cup plain yogurt, ½ tsp salt, 1 tsp cumin powder, ½ tsp coriander powder, 1 tsp garam masala, 1 tsp Kashmiri red chili powder, 1 tsp grated ginger, and a pinch of kasuri methi. Whisk until smooth and homogeneous.

   Time: PT4M

4. Slice Fried Soy Chaap

   While still warm, cut the fried soy chaap into bite‑size pieces about 2‑3 cm long.

   Time: PT3M

5. Add Vegetables

   Dice one tomato, one green capsicum, and one onion into chunks similar to paneer tikka size. Add them to the yogurt mixture together with the soy chaap pieces. Mix gently to coat everything evenly.

   Time: PT4M

6. Cook the Chaap Tikka

   Thread the mixture onto skewers or spread it on a hot non‑stick pan. Cook over medium heat, turning every 2‑3 minutes, until the vegetables are tender and the yogurt coating is set, about 8‑10 minutes.

   Time: PT10M

   Temperature: 180°C

7. Add Fresh Cream and Butter

   Transfer the cooked tikka to a serving bowl. Stir in 3 Tbsp fresh cream and 2 Tbsp butter until the butter melts and the sauce becomes glossy. Garnish with chopped cilantro.

   Time: PT3M

   Temperature: 50°C

8. Serve Hot

   Serve immediately with green chutney and naan, roti, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

4g