Soya Chaap Tikka Recipe | Restaurant-Style at Home

Soya Chaap Tikka is a delicious vegetarian alternative to chicken tikka, perfect for parties or evening snacks. It’s made with soya chaap sticks marinated in a spiced yogurt mixture and grilled to smoky perfection.

Ingredients for Soya Chaap Tikka

For the marinade:

5–6 soya chaap sticks (store-bought or homemade)

1 cup thick curd (hung curd or Greek yogurt)
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 tablespoon mustard oil (for flavor)
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon chaat masala (optional)
Salt to taste
1 tablespoon gram flour (besan), dry roasted
1 tablespoon fresh cream (optional for richness)

For garnish:

Chaat masala
Fresh coriander leaves
Onion rings
Lemon wedges

How to Make Soya Chaap Tikka

Step 1: Prepare the Soya Chaap

- Remove soya chaap from the sticks and rinse well under running water.
- Cut each stick into 2–3 pieces (optional depending on size).
- Boil them for 5–7 minutes to remove preservatives and soften slightly.
- Drain and gently squeeze excess water.

Step 2: Make the Marinade

- In a large mixing bowl, add curd, mustard oil, lemon juice, ginger-garlic paste, and all the dry spices.
- Add roasted gram flour and cream, then mix well to form a smooth marinade.
- Add the soya chaap pieces and coat them well.
- Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for better flavor.

Step 3: Cook the Tikka

Option 1: Tandoor or Grill

- Preheat grill/tandoor to 180°C (350°F).
- Skewer the marinated chaap and grill for 15–20 minutes or until slightly charred, flipping halfway.

Option 2: Oven

- Line a baking tray with foil and brush with oil.
- Bake the skewered chaap at 200°C (390°F) for 20–25 minutes, broiling in the last 3–5 minutes for charred texture.

Option 3: Pan or Tawa

- Heat some oil on a non-stick pan or tawa.
- Shallow fry the marinated chaap on medium-high flame until golden brown and slightly crispy.

Final Touch:

- Sprinkle with chaat masala.
- Serve hot with mint chutney, onion rings, and lemon wedges.

Tips:

- For smoky flavor, place a piece of hot coal in a small bowl inside the marinated chaap bowl, add ghee on top, and cover it for 2–3 minutes.
- Always use hung curd to prevent watery marinade.
- Adjust spice levels according to your preference.