A delicious Soya Chaap Recipe that’s tangy, hearty, and bursting with flavors and aroma. This Soya Chaap Masala features tender, chewy, and meaty soya chaap. The gravy is made with a rich onion-tomato masala base, cooked with yogurt & spices marinated soya chaap chunks, fresh herbs like coriander, mint, and a medley of spices. Best served with steamed rice or roti or paratha.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 275 grams soy chaap sticks (- or 5 sticks, chopped)
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin powder
  • 2 teaspoons coriander powder
  • ¼ teaspoon garam masala
  • 2 teaspoons ginger garlic paste
  • 1 teaspoon salt (or add according to taste)
  • ½ cup or (125 grams) curd ((yogurt) - whisked or beaten until smooth)
  • 3 tablespoons oil (- can also use 2 tablespoons oil)
  • 1 inch cinnamon
  • 3 cloves
  • 2 green cardamoms (- lightly crushed)
  • 1 tej patta (- halved)
  • 5 black peppercorns
  • 1 cup or (110 grams) onions (- finely chopped)
  • ½ cup or (80 grams) tomatoes (- finely chopped)
  • 1 cup water
  • 1 tablespoon coriander leaves (- chopped)
  • 1 tablespoon mint leaves (- chopped)
  • 1 to 2 tablespoons mint leaves (or 2 tablespoons chopped coriander leaves)

Method

Marinating Soya Chaap

  1. Remove the sticks from each chaap and discard them. Squeeze each chaap lightly to get rid of the brine.
  2. Place them in a bowl and rinse thoroughly in fresh water a few times. Press lightly to remove any extra water. Drain all of the water and set aside.The rinsing helps to remove the brine flavor if any. Additionally, make sure to follow the package instructions to prep them.
  3. Chop the chaap into bite-sized pieces or chunks. Do not chop them small as they disintegrate while cooking.
  4. Take the chopped soya chaap in a mixing bowl.
  5. Add turmeric powder, red chilli powder, cumin powder, coriander power, garam masala powder, ginger garlic paste, salt and beaten curd to the soy chaap pieces.
  6. Gently mix and marinate for 20 to 30 minutes.
  7. Meanwhile prep further by chopping onions and tomatoes.

Making Soya Chaap Masala

  1. Heat oil in a pan or pot. When the oil becomes moderately hot, add the whole spices - cinnamon, cloves, green cardamom (lightly crushed), tej patta and black peppercorns.
  2. Fry these spices in oil lightly until fragrant. Make sure you do not brown or burn them.
  3. Next add finely chopped onions and sauté until golden.
  4. Add finely chopped tomatoes. Mix well and sauté the tomatoes until they soften.
  5. Sprinkle water if the tomatoes stick on to the pan and deglaze.
  6. Turn off heat and add marinated soy chaap.
  7. Mix thoroughly.
  8. Switch on the heat and sauté on a low to medium-low heat, stirring often for 5 to 6 minutes or until you see oil specks on the sides or top of the masala.
  9. Add the chopped mint, coriander leaves and mix.
  10. Add water and stir to combine.
  11. Cover pan with a lid and simmer the Soya Chaap Curry for 10 minutes on low to medium-low heat.
  12. Once the cooking is done, turn off the heat. Do ensure that the chaap is cooked properly and must not taste raw or undercooked.
  13. Check the taste and add a few pinches of salt if needed. Remember that salt rounds up the flavors of the spices and yogurt in this recipe. If the salt is less the flavors would feel lacking. So it is important that correct amount of salt is added.
  14. Garnish Soya Chaap Masala with chopped mint or coriander leaves. Serve the Soya Chaap Curry with steamed basmati rice, roti, paratha, naan or bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.