Sector 17 Tandoori Chaap
Soya chaap marinated in a spiced yogurt masala and grilled over a tandoor until smoky-charred, a favourite evening bite in Chandigarh's Sector markets.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Skewers
- •Tandoor or grill pan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 16 g
- carbs
- 12 g
- fibre
- 4 g
- protein
- 18 g
- calories
- 260 kcal
Instructions
- 1
Whisk the yogurt, ginger-garlic paste, chilli powder, roasted gram flour, carom seeds, lemon juice and salt into a smooth mixture.
- 2
Coat the sliced soya chaap (soy protein pieces) well in the marinade. Leave to rest for at least 30 minutes.
- 3
Slide the marinated chaap pieces onto skewers.
- 4
Heat a tandoor (clay oven) or heavy grill pan. Brush the surface with mustard oil.
- 5
Grill the skewers, turning often. Cook until dark charred spots appear on all sides.
- 6
Brush with a little extra oil while grilling to keep the chaap moist.
- 7
Take off the heat and sprinkle with chaat masala (tangy spice mix). Serve straight away.
Chef's tips
Do not marinate for more than a few hours or the chaap will become mushy. Dab it slightly dry before cooking for a better char.
Ingredient substitutions
- tandoor → oven grill on high heat or a cast-iron grill pan
Storage
Best eaten fresh; leftovers keep refrigerated for 1 day.
Reheating
Reheat briefly on a hot tawa or grill pan to restore char.
Common mistakes to avoid
- •Cooking on heat that is too low, which dries out the chaap instead of charring it.
Serving suggestions
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