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

Ingredient Substitutions

• Instead of Soy Chaap: Tofu, Seitan
• Instead of Mustard Oil: Vegetable oil (flavor will change)
• Instead of Roasted Besan: Regular besan (roast yourself)
• Instead of Kashmiri Red Chili Powder: Paprika (less heat)
• Instead of Plain Yogurt: Greek yogurt, Plant‑based yogurt
• Instead of Fresh Ginger: Ginger paste
• Instead of Tomato: Canned diced tomato
• Instead of Green Capsicum: Red or yellow bell pepper
• Instead of Fresh Cream: Full‑fat coconut cream (vegan)
• Instead of Unsalted Butter: Ghee

Equipment Needed

• Large Frying Pan
• Medium Saucepan or Pan
• Mixing Bowl
• Knife
• Cutting Board
• Skewers (metal or wooden) (optional)
• Spatula / Tongs
• Serving Bowl

Critical Steps — Do Not Skip

• Frying soy chaap until golden brown
• Tempering besan and chili powder without burning
• Whisking the yogurt mixture to prevent curdling
• Cooking the tikka on medium heat to set the coating
• Adding fresh cream off the heat to retain smoothness

Chef Tips from the Video

• For extra smoky flavor, finish the tikka under a broiler for 1‑2 minutes.
• A splash of lemon juice added just before serving brightens the dish.
• If you prefer less heat, reduce the Kashmiri red chili powder by half.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended as the texture of soy chaap may change.

Room temperature: Can be kept at room temperature for up to 1 hour after cooking.

Make-Ahead Tips

• Fry the soy chaap a day ahead and store in the refrigerator; reheat before assembling.
• Marinate the soy chaap in the yogurt mixture for up to 4 hours for deeper flavor.
• Prepare the spice‑oil mixture in advance and keep refrigerated.

Frequently Asked Questions