By Shreya Sarpal
March 29, 2026
Frozen soya chaap turns beautifully juicy when cooked right. Marinated in spiced yoghurt and roasted until slightly charred, it delivers smoky, restaurant-style flavour that clings to every bite of the chewy, protein-rich chaap.
8 frozen soya chaap sticks 1 cup thick curd 1 tbsp ginger-garlic paste 1 tbsp lemon juice 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp garam masala 1 tsp roasted cumin powder 1 tsp kasuri methi 2 tbsp mustard oil ½ tsp salt 1 tbsp butter
Boil frozen soya chaap in salted water for about 8 minutes until slightly soft, then drain well, remove the sticks and cut into thick bite-sized pieces
In a bowl, whisk curd with ginger, garlic paste, lemon juice, chilli powder, turmeric, garam masala, cumin powder, kasuri methi, mustard oil and salt
Add the chaap pieces to the marinade and coat them thoroughly, then let them rest for 30 minutes so the flavours seep into the fibres
Heat a pan with butter and place the marinated chaap pieces in a single layer, letting them cook on medium heat until the edges turn deep golden
Turn the chaap occasionally so every side roasts evenly and the marinade thickens into a coating before serving hot with onions, lemon and mint chutney