Tandoori-Style Soya Chaap Tikka
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Soya chaap sticks marinated in yogurt tandoori spices and grilled or pan-seared.
Soya chaap is a favourite vegetarian grill item in North India. Marinated in hung curd and tandoori spice, it takes on the char of a tandoor when pan seared or air-fried. It is sold on sticks at most North Indian street stalls, and a home pan or air fryer gives a result close enough for a family dinner.
Ingredients
How to Make It
Marinate chaap.
Grill/pan sear.
Rest lemon; serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
High soya protein snack. Prefer grill over deep fry; pair salad.
Soya chaap is made from soy protein, and a curd marinade tenderises it and holds the spice.
Pro Tips
- →Pat dry chaap.
- →Don’t burn marinade.
- →Serve hot.
- →Marinate for at least 2 hours, overnight is better.
- →Pat the chaap dry before marinating so the coating sticks.
- →Sear on high heat for a char, turning every couple of minutes.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Plain curd (whole milk): about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Gravy version.
- 2Air-fry.
- 3Brush a little butter on at the end and add a squeeze of lemon.
Frequently Asked Questions
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