Tandoori Soya Chaap

This delicious tandoori soya chaap is a tasty Indian appetizer that is high protein. I have shared air fryer, grill, oven and open flame instructions.

Course Appetizer

Cuisine Indian

Keyword tandoori soya chaap, tandoori soya chaap in air fryer

recipe Indian air fryer recipes

Prep Time 5

Cook Time 17

Marination time 1

Total Time 1 22

Servings

Calories 180kcal

Author Rachna Parmar

Equipment

1 Air fryer
1 Chef's knife

Ingredients

1 lb. soya chaap or 450 gm.
½ cup soy yogurt or dairy yogurt
½ tsp. pepper
2 tbsp. ginger garlic paste
1 tbsp. vegetable oil
1 tsp. kasuri methi
1 tbsp. Kashmiri chilli powder or paprika
1 tsp. Tandoori masala or garam masala
½ tsp. turmeric
½ tsp. salt

Instructions

First take soya chaap sticks out of the can. Wash it well for 3-4 times then remove the sticks. Cut each chaap into bite-sized pieces. Dry them well and keep aside.
Mix the ingredients of the marinade to form a thick marinade. Toss soya chaap pieces in the marinade to coat well. Cover and marinate for 1 hour or even overnight.

Air fryer instructions

Preheat air fryer at 180C or 360F. Lay marinated chaap in one layer in the air fryer basket. You can use parchment paper to line your basket.
Air fry for 7 minutes at 180C or 360F till half cooked and slightly browned. Take out the basket and brush soya chaap with oil. Place the basket back in the air fryer.
Air fry for 8 minutes at 200C or 390F till browned and completely cooked. They do not stick to the basket and come out easily.
Your tandoori soya chaap done in air fryer are ready. Serve them hot after sprinkling lemon juice with onion wedges and green chutney.

Grill

You can grill the chaap after threading them into skewers and placing on a grill till browned on all sides. It takes about 8-10 minutes per side.

Oven

Preheat the oven to 200°C (400°F). Place the marinated chaap pieces on a baking tray lined with parchment paper. Bake for 20-25 minutes or until cooked and charred.

Open flame

You can also cook the chaap on open flame till it is browned on all sides and serve hot.

Notes

1. Aim for a char or browning on the outside for a nice tandoori touch.
2. Do not overcrowd air fryer basket while cooking or the chaap will not cook evenly.
3. Marinating the chaap for more time will make them more flavourful. At least marinate for about 1 hour.
4. You can store leftovers for upto 3 days in an airtight container in the fridge. Reheat in air fryer before serving.
5. You can add leftover chaap to Indian curry base for a tasty soya chaap curry.

Nutrition