By Shreya Sarpal
May 24, 2026
Juicy soya chaap coated in thick spicy masala delivers smoky buttery flavours with a slightly chewy texture that feels incredibly indulgent. The charred edges and rich North Indian spices make every bite taste bold, messy, and straight out of a crowded dhaba kitchen.
250 gm soya chaap 2 onions 2 tomatoes 1 tbsp ginger garlic paste 2 green chillies 1/2 cup curd 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp coriander powder 1 tsp garam masala 2 tbsp butter or oil Salt to taste Coriander leaves for garnish
Cut the soya chaap into pieces and lightly roast them in butter or oil until golden on the edges.
Blend onions, tomatoes, and green chillies into a smooth masala paste.
Heat butter in a pan, add ginger-garlic paste and the prepared masala, then cook until thick and aromatic.
Mix in curd, red chilli powder, turmeric, coriander powder, garam masala, and salt, then cook the gravy well.
Add roasted soya chaap pieces, simmer for a few minutes, and garnish with coriander leaves before serving hot.