Soya Chaap Tikka

Servings

3–4 servings

Prep Time

15 minutes

Cook Time

12 minutes

Cuisine

Indian

Category

Snacks

Juicy and flavourful soya chaap marinated with curd, mustard oil, spices and lemon, roasted until lightly charred and finished with fresh cream.

 

Soya Chaap Tikka

Ingredients

  • Boiled soya chaap – 250 g
  • Curd – 50 g (2 tbsp)
  • Mustard oil – 30 ml (2 tbsp)
  • Lemon juice – 15 ml (1 lemon)
  • Salt – 5 g or to taste
  • Red chilli powder – 2 g
  • Turmeric powder – 1.5 g (½ tsp)
  • Coriander powder – 2 g (1 tsp)
  • Amchur powder – 1 g (½ tsp)
  • Chaat masala – 1 g (½ tsp)
  • Ginger-garlic-green chilli paste – 15 g (1 tbsp)
  • Besan – 8 g (1 tbsp)
  • Fresh cream – 30–40 g, for post-roasting

Directions

  1. If using frozen soya chaap, soak it in hot water until softened. Drain well and squeeze out excess water. If using prepared soya chaap, use it directly.

  2. Cut the soya chaap into bite-sized pieces.

  3. In a bowl, mix curd, mustard oil, lemon juice, salt, red chilli powder, turmeric powder, coriander powder, amchur powder, chaat masala, ginger-garlic-green chilli paste and besan.

  4. Add the soya chaap and mix until evenly coated. Marinate for 15–20 minutes.

  5. Place the crisper plate inside the Ninja CRISPi glass air fryer and arrange the marinated soya chaap pieces in a single layer on the crisper plate.

  6. Roast for 12 minutes, turning the pieces halfway through cooking for even browning.

  7. Transfer the roasted chaap to a bowl and toss with 30–40 g fresh cream.

  8. Serve immediately.