Tandoori Irani Chaap

Ingredients:

For Creamy Irani Marinade

Soya chaap – 6–8 sticks (300–400 g)

Hung curd – ½ cup

Fresh cream – 3 tbsp

Cashew paste – 3 tbsp

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Green chilli paste – ½ tsp (mild)

White pepper powder – ½ tsp

Cardamom powder – ¼ tsp (optional but authentic)

Kasuri methi – ½ tsp

Lemon juice – 1 tbsp

Melted butter – 1½ tbsp

Salt – to taste

Optional (for Irani café richness):

1 tbsp mayonnaise OR 1 tbsp malai

1 tsp sugar (balances flavour slightly like Irani-style)

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Method

Prep the Chaap

If frozen, thaw first.boil 2 minutes for extra softness.

Pat dry and cut into big chunks or keep whole sticks

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Make the Irani Marinade

Mix together:

Hung curd

Fresh cream

Cashew paste

Ginger–garlic pastes

Green chilli paste

White pepper

Cardamom powder

Kasuri methi

Lemon juice

Melted butter

Salt

Add mayo/malai for extra smooth, luxurious texture.

Whisk until silky and white

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Marinate

Coat chaap evenly

Rest for 1–2 hours minimum, 4 hours best

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Cooking Options

🔥 Tandoor / OTG

Preheat to 220°C

Skewer chaap

Cook for 12–14 minutes

Brush butter halfway

🍳 Tawa / Pan

Heat 1 tbsp oil + 1 tbsp butter

Roast chaap on medium flame

Keep brushing leftover marinade

Cook until light golden spots appear

⚡ Air Fryer

200°C for 10–12 minutes

Brush butter halfway

⭐ 5️⃣ Irani-style Smoky Touch

Heat a piece of coal

Place in a katori inside the chaap bowl

Add ½ tsp ghee

Cover for 1–2 minutes

Gives a subtle, delicate smoke (not strong like Punjabi).

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Serve with:

Mild mint yoghurt dip

Onion slices

Lime squeeze

Light sprinkle of chaat masala

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