Tandoori Malai Chaap

Ingredients (for 6–8 chaap sticks)

For Marination

Soya chaap – 6–8 sticks (boiled for 3–4 mins if needed, then pat dry)

Fresh cream – ½ cup

Hung curd – ½ cup

Mayonnaise (optional) – 2 tbsp

Ginger–garlic paste – 1 tbsp

Green chilli paste – 1 tsp

Lemon juice – 1 tbsp

White pepper powder – ½ tsp

Garam masala – ½ tsp

Kasuri methi – 1 tsp

Chaat masala – ½ tsp

Melted butter or ghee – 1 tbsp

Cheese (grated, optional for richer taste) – 2 tbsp

Salt – as per taste

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Additional

Butter for basting

Chaat masala for garnishing

Mint chutney + onion rings for serving‍

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Steps

Prepare the Chaap

If frozen, thaw properly.

Boil in water for 3–4 minutes (optional for softer texture).

Remove sticks and cut chaap into diamonds or keep whole.

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Prepare Creamy Malai Marinade

Mix in a bowl:

Hung curd

Fresh cream

Mayonnaise (optional)

Ginger–garlic paste

Green chilli paste

Lemon juice

White pepper

Garam masala

Kasuri methi

Chaat masala

Melted butter

Cheese (if using)

Salt

Whisk till smooth and creamy.

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Marination

Add the chaap pieces to the marinade.

Coat evenly.

Rest for minimum 1 hour (best: overnight).‍

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Cooking Methods

🔥 Tandoor / OTG (Best Taste)

Preheat OTG to 220°C.

Arrange chaap on skewers or tray.

Bake 18–22 mins, turning once and basting with butter.

🍳 Tawa / Grill Pan

Heat butter + a few drops of oil.

Place chaap and cook on medium flame.

Keep basting with malai marinade for rich coating.

Slightly char the edges.

🔪 Air Fryer

Preheat to 200°C.

Air-fry for 12–14 mins, basting with butter halfway.

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Serving

Sprinkle chaat masala, add a pinch of kasuri methi, and serve hot with:

Mint chutney

Onion rings

Lemon wedge

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