Tandoori Afghani Chaap

Ingredients

For Marination

Soya chaap sticks – 6–8 (300–400 g)

Hung curd – ½ cup

Fresh cream / malai – 3 tbsp

Cashew paste – 3 tbsp (soaked and ground)

Ginger-garlic paste – 1 tbsp

Green chilli paste – 1 tsp

Lemon juice – 1 tbsp

Black pepper powder – ½ tsp

Garam masala – ½ tsp

Kasuri methi – 1 tsp

Melted butter or ghee – 1 tbsp

Salt – to taste

Optional for Extra Creaminess

Mayonnaise – 1–2 tbsp (optional)

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Method:

Prepare the Chaap

If frozen, thaw the chaap.

Cut into pieces or keep whole sticks.

Lightly boil for 2–3 minutes (optional) to make soft.

Pat dry.

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Make the Afghani Marinade

Mix in a bowl:

Hung curd

Fresh cream

Cashew paste

Ginger-garlic paste

Green chilli paste

Lemon juice

Pepper

Garam masala

Kasuri methi

Salt

Butter/ghee

Add mayonnaise for extra creamy texture.

Mix well until smooth.

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Marinate

Add chaap pieces.

Coat evenly.

Rest for 1 hour minimum (best 3–4 hours).‍

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Cooking Options

🔥 Tandoor / OTG

Preheat to 220°C.

Skewer the chaap.

Cook for 12–15 minutes, brushing butter in between.

🍳 Tawa / Pan

Add 1 tbsp oil + 1 tbsp butter.

Cook on medium heat.

Roast until golden spots appear.

Brush leftover marinade while roasting.

⚡ Air Fryer

200°C for 12 minutes.

Brush butter halfway

⭐ 5️⃣ Smoky Flavour

Heat a piece of coal.

Place it in a small bowl inside the chaap bowl.

Add ghee on top → cover for 2 minutes

This gives perfect tandoori aroma.

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Serving:

Serve with mint chutney, onion rings, lemon wedge.

Sprinkle chat masala.

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