Tandoori Masala Chaap

Ingredients

For Marination

Soya chaap – 6–8 sticks (300–400 g)

Hung curd – ½ cup

Besan – 1½ tbsp

Ginger–garlic paste – 1 tbsp

Lemon juice – 1 tbsp

Kashmiri red chilli powder – 1 TSP (optional)

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

Mustard oil – 1 tbsp (heated till smoky)

Salt – to taste

Butter – for basting

Optional (for restaurant-style gloss):

1 tbsp mayonnaise OR 1 tbsp cream

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Method

Prep the Chaap

Thaw if frozen. boil to soften.

Cut into big pieces or use full sticks.

Pat dry well.

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Prepare the Tandoori Masala Marinade

In a bowl mix:

Hung curd

Roasted besan

Ginger–garlic paste

Lemon juice

Kashmiri chilli

Red chilli

Haldi

Coriander powder

Cumin powder

Garam masala

Kasuri methi

Mustard oil

Salt

Mix into a smooth paste.

Add mayo/cream if you want a glossy outer layer.

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Marinate

Add chaap pieces.

Coat everything nicely.

Rest 1 hour minimum, 3–4 hours best.

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Cooking Options

🔥 Tandoor / OTG

Preheat 220°C.

Skewer the chaap.

Cook 12–15 minutes, brushing butter/oil halfway.

🍳 Tawa / Pan

Add 1 tbsp oil + 1 tbsp butter.

Roast on medium flame until brown and charred.

Brush remaining marinade while roasting.

⚡ Air Fryer

200°C for 10–12 minutes.

Brush butter halfway

⭐ 5️⃣ Smoky  (Optional but Best)

Heat a coal piece until red.

Put it inside the chaap bowl in a small katori.

Add ½ tsp ghee.

Cover for 2 minutes

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Serving

Serve hot with green chutney, onion rings, lemon wedge.

Sprinkle chaat masala before serving.

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