One of the most popular street food in India popularly amongst vegetarians tandoori chaap is loved by many.
Soya Chaap – 500 Gms
Hung Curd – 200 gms
Lemon – 1
Green Chilli (fine chopped) – 1
Fresh Coriander (dhaniya) – a bunch
Ginger Garlic Paste – 1 Tbsp
Turmeric (haldi) – 1/2 Tbsp
Kashmiri Red Chilli Powder – 1 Tbsp
Coriander Powder (dhaniya powder) – 1/2 Tbsp
Garam Masala – 1/2 Tbsp
Mustard Oil – 2 Tbsp
Red Chilli Powder – 1/2 Tbsp
Salt – to taste
Fresh Cream – 4-5 Tbsp
Melted Butter – 50 Gms
Onion (finely sliced) – 1
Capsicum (diced) – 1 (optional)
Take a bowl and start preparing the marination. For marination take hung curd, mustard oil, Kashmiri red chilli powder, ginger garlic paste, salt, turmeric, coriander powder, red chilli powder, half lemon, some fresh coriander, green chilli and red chilli powder.
Mix well, till the time the mixture is smooth and shiny. Once the mixture is of right consistency add 1 Tbsp melted butter in the marination and mix well.
Add the chaap in the marination and mix well so that the chaap is well covered in the marination.
Add diced onion and capsicum if you want.
Cover it and let it rest for at least 2 hours to overnight in refrigerator.
If you have Tandoor then you can prepare in tandoor but if you don’t have tandoor then don’t worry.
Take a non stick pan and heat on high flame. Add 4-5 Tbsp of oil. Once Pan is smoking hot, start adding marinated chaap in the pan. (Don’t create a cluster prepare in small batches)
Cook on high flame for 5 mins keep turning in between, then cook for 5-6 mins more on medium heat.
Then transfer the cooked chaap in a bowl, add fresh cream, fresh coriander, lemon juice, melted butter sliced onions.
Mix well together. Serve hot with mint chutney. Sliced onions.
You can have as it is, or with your favourite bread.
Enjoy. It’s all about food.