By Shreya Sarpal
February 13, 2026
Street-style soya chaap recipe coated in bold spiced marinade and roasted till charred edges appear. Butter-tossed masala clings to every piece, bringing Delhi-dhaba energy straight to the plate without needing a tandoor setup.
250 g soya chaap sticks 3 tbsp thick curd 1 tbsp ginger-garlic paste 1 tbsp Kashmiri red chilli powder ½ tsp turmeric 1 tsp garam masala 1 tbsp lemon juice 1 tbsp mustard oil Salt to taste 1 tbsp butter
Cut soya chaap into pieces and lightly boil for 5 minutes; drain well.
Mix curd, spices, lemon juice, mustard oil, and salt into a thick marinade.
Coat the chaap thoroughly and rest for at least 20 minutes.
Roast on a hot pan or grill until lightly charred from all sides.
Toss with butter in the pan and serve hot with onion rings.