Malai Chaap Tikka is a unique recipe with a mesmerising taste . It’s like a bag full of flavors in our mouth. Soya chaaps are nothing but made out of soy proteins. It is great substitute to meat when one is a vegetarian or a vegan. Soya chaaps basically originated in South Asia which is basically soya baked in skewers in a tandoor or oven with spices coating it. A great take on the traditional chicken tikkas. Well some good news for vegetarians. It doesn’t matter whether you are a vegetarian or not Malai chaap recipe are a great dish to have. This is known by many names likeAfghani Malai chaap or dry soya chaap recipes even, but no matter it tastes amazing. Well you can easily make malai chaap at home with this step by step malai chaap recipe. So let’s begin.
Watch the step by step Video Recipe in Hindi (with English subtitles)
MALAI CHAAP RECIPE
- White Soya Chaap: 500gms soya chaap sticks
- Cream: 150gms
- Garlic paste: 2tbs
- Ginger paste: 1tbs
- Crushed green chili: 1tsp
- Garma masala: 1tbs
- Red Chili powder: ½ tsp
- Cashew paste: 2tbs
- Melon seeds paste: 2tbs
- 10. Salt: as per taste
- 11. Lemon juice: 2tsp
- 12. Black pepper powder: ½ tsp
- 13. Coriander Powder: 1tsp
- 14. Oil to grill
Removing sticks from the chaap At first remove sticks from the soya chaaps. If they don’t come out easily then soak the chaap sticks in water for 10mins and then try. It will come out easily.
Mixing the ingredients In a medium bowl take cream, add melon seeds paste, cashew paste, ginger paste, garlic paste, crushed green chilies, garam masala, red chili powder, black pepper powder, coriander powder, salt as per taste and lemon juice and mix them well.
Marinating the Chaap with the masala Now put the chaap in the mixture and with light hands mix the ingredients and chaap well so the masala coats the chaap nicely. And let it rest for 3-4hours in the refrigerator.
Grilling the Chaap Now after 3-4hours of marinating it, take out the chaaps. Take a grill pan and brush with oil and put on gas stove. Gradually place the chaap one by one on the grill pan and keep the mixture left in the bowl aside and on medium flame grill the chaap well on each of the sides. When they are done from the entire sides then remove from gas.
- Serving up Furthermore take the mixture left after coating the Chaaps and add 2tbs more of cream to make the chaaps creamier apart from being spicy and tasty.
- Take the grilled chaaps and cut them into 3 small pieces and coat in the mixture and serve well with choice of your dipping.
Serve up this super yummy Malai Chaap
- Chaaps can be easily found in the market as they are a great snack option.
- Marinating the chaap for 3-4hours is important for great taste.
- While grilling the chap it’s important to keep turning and grilling from all sides so they are nice and even, just like the market ones
- Coating the chaaps again with mixture left after marinating makes it creamier and yummier even.
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