Malai Soya Chaap | रेस्टौरंट जैसा सोया चाप टिक्का | Tandoori Masala | Chef Kunal Kapur Recipe

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 322.9K views Jun 25, 2022

Makhmali, Zaaikedar, aur muh mein ghul jaane wali koi dish hai toh woh Malai Soya Chaap hi hai! And today's the day when you're going to learn this super delicious recipe with me. This recipe is perfect for any occasion. Koi festival ho ya koi function, I bet people will love this dish and your cooking skills forever! So try karo ye Malai Soya Chaap Shashlik!

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Soya Chaap

Soya Chaap (सोया चाप) - 7pc/500gm
Water (पानी) - 5 cups
Ginger (अदरक), roughly chopped - 1-inch knob
Green Chilli (हरी मिर्च), roughly chopped - 1 pc
Peppercorn (काली मिर्च) - 7 to 8 pc
Salt (नमक) - to taste
Oil (तेल) - for deep frying

For Malai Marination (all of them have to be cold)

Processed Cheese (चीज़), grated -½ cup or 55gm
Ginger (अदरक), finely chopped - ½ tsp
Green chilli (हरी मिर्च), finely chopped - 1 tsp
Hung curd (दही) - ½ cup or 120 gm
Elaichi powder (इलायची पाउडर) - a pinch
White pepper powder (सफेद मिर्च पाउडर) - a pinch
Javitri powder (जावित्री पाउडर) - a pinch
Salt (नमक) - 1 tsp
Coriander stalks (धनिया डंठल), chopped - 1 tsp
Corn Flour (कॉर्न फलौउर) - 2 tsp
Cream (क्रीम) - ⅓ cup / 80 gm
3 coloured peppers (3 रंग की मिc र्च) - a bunch
Onions (प्याज) - a bunch

For Finishing

Butter (मक्खन), melted - as required
Chaat masala (चाट मसाला) - to taste
Lemon (नींबू) - ½ pc
Coriander (धनिया), chopped - 1 tsp

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Malai Soya Chaap?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.