Hey, foodies. Welcome to the Post Blog. Today we are going to mix street style tandoori soya chaap. It is very easy to make, and the taste is just fantastic. Doesn’t it look delicious? So let’s begin. And yes, we are not going to use an oven or a tandoor for this recipe. We are going to make it in a direct flame. You can also make it in a tower. So let’s begin.
A list of Ingredients for Tandoori Soya Chaap Recipe
- Dahi – 6 tbsp
- Chat masala – ½ tsp
- Kasoori methi – 1 tsp
- Black Salt – 1 tsp
- Cumin Powder – ½ tsp
- Garam masala – ½ tsp
- Pudina Powder – 1 tsp
- Black Pepper – ½ tsp
- Butter – 2tbsp melted
- Haldi – ½ tsp
- Kashmiri Red Chili – 0 1 tsp
- Color – one pinch (optional)
- Chaap – 9
- Cream – 2 tbsp
- Butter- 3 tbsp (to baste)
- Onion – 1
- Coriander – 1 tbsp
- Lemon juice ½ tsp
- Green chili – 1 tsp
- Red chili powder – ½ tsp
- Chat masala – ½ tsp
- Garam masala – ¼ tsp
- Cream / malai – 1 tbsp
- Melted butter 3-4 tbsp
Let’s begin the recipe, guys. The first step is to make the marinade. To make the marinate in a big bowl, we will add six tablespoons of the heat or yogurt. Along with that, we will add two teaspoons of Kashmiri red chilli powder. One, two.
A teaspoon of charred masala, one teaspoon of kasuri methi, one teaspoon of black salt, half a teaspoon of cumin powder or roasted jeera powder. Salt as per taste, half a teaspoon of garam masala, one teaspoon of pudina powder. If you don’t have pudina powder, you can also use fresh mint leaves, half a teaspoon of black pepper, and about two tablespoons of melted butter. Now we will mix all of these together to make a marinade. Oops, I forgot to add the healthy powder.
So here I’m using about half a teaspoon of turmeric powder. And I will also add one more teaspoon of Kashmiri red chilli powder. Now give it a good mix. To make a marinade, you can also add some food colour if you wish to. So the marinade is almost ready.
Now we will go to our chop. So today I am using tin chop because my homemade chop recipe is still in process. And many of you have been asking for soya chaap tikka. So I had to use a tin chop today. So we will take out the chop in a bowl and then wash it.
The reason why my recipe is not ready yet is because the texture of chop is very difficult to get. Here you can see how it is very fibrous. Getting this type of texture is what I’m working on. After washing the chop, we will cut it so you can cut the chop in two ways. The first step is to slice it long like this.
This type of cut in the chop will give you much better flavor. After making the first cut, remove the stick. Now I will show you the second type of cut. The second type of cut is basically dice. For that, just remove the stick at first.
After that, cut the chop into two or three pieces. With this type of cut, the chop will not have too much flavour. You can see the texture, how it is porous and spongy. This is what I am working on. So now let’s get back to the marinate that we made earlier.
To make the chop even richer and more delicious, you can also add some fresh cream. Here, I’m using about two tablespoons of fresh cream. You can also use malai if you wish. To. It is totally optional to add cream or malai in the marinate.
Our marinade is ready. Now we will add the chopped pieces to it.
Keep the spoon aside and use your hands to mix the chop.
Now what we will do is cover this and keep it aside for about 30 minutes. The longer you keep, the better the flavor. I have kept it for about 2 hours. After 2 hours, we will use some sticks. Here, I’m using skewer sticks to make the chop.
You can also use wooden sticks if you wish to. If you are making it in a tower, you don’t need to use any stick. So let me give it a good mix. After that, we will put this chop into the sticks. It is very easy, as you can see.
Just push it into the stick.
For the longer variety, you can screw it like this.
So all the chopped pieces are skewered and they look good. Now we will cook them over a direct flame. So just place it over the gas flame and then cook the chop until there are some black spots. It will just take you about two or three minutes per stick. You can also cook them in an oven at 250 degrees centigrade for about ten minutes.
In a preheated oven. You can also cook it in a tower. Just heat up the tower in very high heat. After that, place them on. As you can see, these sticks are ready.
Now what we will do is base them with some butter. What I mean is, we will brush them with some butter for extra flavor. This step will also ensure we get a very nice coating in the chop. So just use a brush and then coat them really well with some butter. After coating them with some butter, the sticks are ready.
You can also keep them like this for about six to 7 hours. So if you want to prepare them beforehand, you can do this until this stage. Now let’s broil them so the flame is on high heat. And now we will cook them until they are black spots. It will just take you about 1 minute per stick.
That looks lovely. Our chop is very well cooked. Now let me turn off the flame and take it out. As you can see, there are very nice golden spots, I mean black spots in the chop. Now we will take them out and cut them.
You can cut the chop into whatever size you like, small or big. Today I am cutting them into medium size. One chopstick will give you six pieces. Now let me show you what to do with these kinds of dice. So you just have to cut them like this.
So our tandoori soya chapstick is ready, but it is not complete yet. So let’s complete it. Now I’m going to add it to a mixing bowl. This is the most crucial step of a chop. We will add one onion, which is really well sliced. If you don’t eat onions, you can skip it.
Along with that, we will add some coriander leaves. I will also add one teaspoon of lemon juice, one green chili which is finely chopped. About one teaspoon of red chili powder. One, two, a teaspoon of charred masala, one, four teaspoons of garam masala. I will also add some fresh cream.
If you want to use mayonnaise, you can also do that. And finally, we are going to add some butter to this here. I’m using about three to four tablespoons of butter. So a chop without butter is incomplete. So all the ingredients are in.
And that looks lovely already. Now we will give it a good mix and then serve it. Doesn’t that look very colorful and delicious? Time to serve. Here I’m serving it in a disposable plate, just like we get it in the streets.
Along with the soya chaap tikka, I am also serving some onions and some green chutney.
The best part about this homemade soya chop is that it is very soft and very juicy. Guys, all the flavors really submerged well with the soya chop. So do try it and share it with me how it goes for you. I will try my best to make homemade chop as soon as possible. Thank you so much for reading this article.
I hope you try it and love it as much as I do hope to see in my next delicious recipe article. Happy cooking.
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