Malai soy chaap tikka is a good high protein snack. For making it, the soy chaap is marinated in a marinade made with yogurt, cream, spices and herbs. You can cook it in a tandoor, air fryer or regular OTG. If you do not have any of these appliances at home, do not feel sad. You can cook it in a non-stick pan too without compromising the same taste and flavours as you get in a tandoor cooked chaap tikka.

Serves: 4

Preparation time: 15-20 minutes

Cooking time: 15-20 minutes

Ingredients:

Soy chaap: 10 pieces

Cream: 1+1/2 cup

Fresh yogurt: 1 cup

Garlic cloves: 15

Ginger: 1” piece

Green chillies: 4

Green coriander leaves: ½ cup

Onion: 3 (big)

Salt to taste

Red chilli powder: 1 tsp

Butter: 4 tbsp

Coriander chutney: 1 cup

Method:

Wash chaap pieces thoroughly after removing the sticks. Grind garlic cloves, ginger and green chillies altogether to a fine paste. Mix well cream, yogurt, ginger-garlic-green chillies paste, salt and red chilli powder. Give them a single round in a food processor so that all the ingredients mix well. Marinade is ready.

Add chopped coriander leaves to this marinade. Transfer the marinade in a big container. Add whole chaaps in the marinade. Dip them in the marinade properly so as to coat the paste all around the chaaps. Cover the container and let the chaaps sit in the marinade for five to six hours. Then heat two tablespoons of butter in a non-stick frying pan.

Take out the marinated chaaps from the marinade. Keep the remaining marinade aside. Cut the whole chaaps in three to four big pieces. When the butter melts in the pan, add these pieces to it and saute for 10 minutes on low flame flipping on both sides. Take out the cooked chaap pieces in a plate.

Now in the same pan heat again two tablespoons of butter. Add the leftover marinade in the container to the frying pan. On a sim flame, cook this marinade. Keep stirring it. Now add the cooked chaap pieces in this cooked marinade.

Saute for two to three minutes more on low flame. Take out in a serving dish. Garnish with fresh coriander leaves.Slice onions and take out their rings. Serve sizzling hot malai chaap tikka with onion rings and green coriander chutney.

For coriander chutney, take four cups of coriander leaves. Wash them thoroughly. Put them in a grinder. Add two teaspoons of salt, three green chillies and half cup fresh curd. Grind all these ingredients to a fine paste. It is ready!

If you are looking for some protein rich snacks or appetizers, this soy chap tikka can be one of the easiest to make and most delicious snack options for vegetarians.