Tandoori Butter Chaap

Ingredients

For Marination

Soya chaap – 6–8 sticks (300–400 g)

Hung curd – ½ cup

Melted butter – 2 tbsp

Cream / malai – 2 tbsp

Roasted besan – 1 tbsp

Ginger–garlic paste – 1 tbsp

Lemon juice – 1 tbsp

Kashmiri red chilli powder – 1 tsp

Regular red chilli powder – ½ tsp

Haldi – ¼ tsp

Coriander powder – ½ tsp

Cumin powder – ½ tsp

Garam masala – ½ tsp

Kasuri methi – 1 tsp

Salt – to taste

Optional (for extra restaurant-style richness):

1 tbsp mayonnaise OR 1 tbsp cheese spread

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Method

Prep the Chaap

Thaw if frozen. boil chaap 2–3 minutes to soften.

Pat dry fully.

Cut pieces or keep whole sticks.

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Make the Butter Marinade

Mix in a bowl:

Hung curd

Melted butter

Cream

Roasted besan

Ginger–garlic paste

Lemon juice

Chilli powder

Haldi

Coriander + cumin powder

Garam masala

Kasuri methi

Salt

Whisk until creamy and smooth.

Add mayo/cheese if you want extra glossy buttery coating.

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Marinate

Add chaap pieces

Coat well

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

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Cooking Options

🔥 Tandoor / OTG

Preheat to 220°C

Skewer chaap

Cook 12–15 minutes

Brush butter halfway + after cooking

🍳 Tawa / Pan

Add 1 tbsp oil + 1 tbsp butter

Roast chaap on medium heat

Keep brushing marinade for thick masala coat

Cook until golden & slightly charred

⚡ Air Fryer

200°C for 10–12 minutes

Brush melted butter halfway

⭐ 5️⃣ Smoky

Place hot coal in a small bowl

Add ½ tsp ghee

Cover for 1–2 minutes only

Gives perfect tandoori aroma

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Serving:

Add melted butter and chaat masala

Serve hot with:

Mint-coriander chutney

Onion rings

Lemon wedge

Sprinkle chaat masala

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