Tandoori soya chaap is a crowd-favourite from Delhi’s street food stalls, now made easily at home. The chaap is first boiled to soften, then soaked in a rich yoghurt-spice marinade that gives deep flavour. Grilling brings out a smoky, charred taste without needing a tandoor. The final toss with butter, cream, onions, and chaat masala adds that street-style kick. These succulent skewers are perfect for parties or evening cravings.
Drain the soya chaap sticks and discard any brine. Rinse the sticks well under running water. Boil them in fresh water for 10 minutes to open up the layers. Drain, cool slightly and gently pull out the centre stick. Cut each chaap into 4-5 bite-sized pieces.
Description - Step 2
Marinate The Soya Chaap
In a large mixing bowl, combine the yoghurt, ginger-garlic paste, spice powders, salt, crushed kasuri methi, melted butter, cream and lime juice. Mix into a smooth marinade. Add the soya chaap pieces and gently toss to coat evenly. Set aside to marinate for 30 minutes, or cover and refrigerate for up to 2 hours.
Description - Step 3
Grill The Soya Chaap
Preheat your grill or air fryer. Thread the marinated soya chaap pieces onto skewers, leaving a little space between each. Grill over direct heat, turning frequently, until the chaap is lightly charred on all sides and cooked through, about 8-10 minutes total. Alternatively, air fry at 200°C for 8-10 minutes, shaking the basket halfway through.
Description - Step 4
Final Toss And Serve
Slide the grilled soya chaap off the skewers into a mixing bowl. Add the sliced onions, chopped green chillies, chaat masala, butter and cream. Toss well to coat the chaap evenly. Transfer to a serving plate and serve immediately with green chutney and lemon wedges on the side for squeezing.
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