Dhaba Style Malai Chaap Recipe For A Desi Dinner

If you have been to Delhi, you must have tried different varieties of chaap. An excellent source of protein, soya chaap makes up for sumptuous appetizers as well as main course meals. Because of its scrumptious taste, its popularity has now started growing in other parts of the country too. Also known as vegetarian meat, it has chewy texture like meat and paneer and is best for plant-based protein intake. Besides, soya chaap is easy to digest and is often considered an ideal diet for gaining muscle strength. 

Video credits: Nishamadhulika/Youtube 

If you are bored of eating regular dal chawal and sabji for dinner, it's time to have something new. What about delicious dhaba-style malai chaap? This chaap has the goodness of cream, spices, paneer and veggies. It has no tomato base unlike your regular curries and tastes amazing when served with a tandoori or a rumali roti. Don’t forget to have onion slices and tangy green chutney along to have an experience worth remembering for! Looking for the recipe? Here you go! 


  • 6 soya chaap sticks 
  • ½ tsp ginger garlic paste 
  • ½ cup curd 
  • 2 tbsp cream 
  • 1 capsicum 
  • ¼ cup paneer (grated) 
  • 4 red chilies (grated) 
  • 2 tbsp oil 
  • 1 tsp garam masala 
  • ½ tsp red chili powder 
  • 1 tsp tandoori masala 
  • Salt to taste 
  • ½ tsp kasoori methi 
  • Handful of coriander leaves (chopped) 
  • 4 onions (sliced) 
  • Half lemon


  • First take soya sticks and cut them into small to medium pieces. 
  • Take a bowl and add curd, kasoori methi, ginger garlic paste and salt. Add the soya chaap pieces and marinate them for 20 to 25 minutes. 
  • Add diced capsicum and keep aside.  
  • Heat a pan and add oil. Add the diced capsicum and roast them. Add green chilies and cook them along. 
  • Turn off the flame. When the mixture is cold, form a paste out of it. 
  • Add the blend into the marinated chaap. Also, add garam masala, tandoori masala, red chili powder, cream, grated paneer and salt to taste. 
  • Let it marinate for 20 to 25 minutes. 
  • Heat another pan and add oil. Add the chaap mix and cook for 9 to 10 minutes. 
  • Cook chaap on a low flame. When done, garnish with chopped coriander leaves. 
  • Serve with coriander chutney, onion slices and sliced lemon. Enjoy!

How many chaap varieties have you tried so far? Do let us know!