🔥🍢 “Tandoori Malai Soya Chaap – soft, juicy chaap marinated in rich malai, aromatic spices, and grilled to smoky perfection for a true vegetarian tandoori indulgence.” ✨

🔥🍢 Tandoori Malai Soya Chaap

Creamy, smoky, melt-in-the-mouth vegetarian indulgence ✨

Tandoori Malai Soya Chaap is a celebration of rich textures and gentle tandoori flavors 😍 Soft, juicy chaap pieces are marinated in thick malai, yogurt, and aromatic spices, then grilled until lightly charred and smoky 🔥🍢 Unlike spicy tandoori dishes, malai chaap is all about creaminess, balance, and subtle heat — and the magic truly comes alive with the purity and aroma of PIKS Spices 🌿✨ Perfect as a party starter, restaurant-style appetizer, or special dinner treat, this dish is indulgent, comforting, and irresistibly delicious ❤️

🛒 Ingredients (Serves 4)

🍢 For Soya Chaap:

• Soya chaap sticks – 6–8

• Water – for boiling

• Salt – ½ tsp 🧂

🥣 First Marination:

• Thick curd (hung yogurt) – ½ cup 🥣

• Fresh cream (malai) – ¼ cup 🤍

• Ginger-garlic paste – 1½ tbsp 🧄

• Lemon juice – 1 tbsp 🍋

• PIKS Haldi Powder – ¼ tsp 💛

• PIKS White Pepper / Black Pepper Powder – ½ tsp ⚪⚫

• Salt – to taste 🧂

🌶️ Second Marination (Flavor Boost):

• Fresh cream – 2 tbsp 🤍

• Cheese (grated, optional) – 2 tbsp 🧀

• Cashew paste – 2 tbsp 🌰

• PIKS Lal Mirch Powder – ½ tsp ❤️

• PIKS Dhania Powder – 1 tsp 🌿

• PIKS Jeera Powder – ½ tsp 🌿

• PIKS Garam Masala – ½ tsp ✨

• PIKS Kasuri methi – 1 tsp (crushed) 🌿

• Butter – 1 tbsp 🧈

🔥 Method (Step-by-Step)

1️⃣ Prepare the Chaap 🍢

Remove soya chaap from sticks and cut into thick pieces.
Boil in salted water for 3–4 minutes, drain, and squeeze gently to remove excess water 💧✨
This removes raw smell and makes chaap soft 😍

2️⃣ First Marination 🥣

In a bowl, mix curd, cream, ginger-garlic paste, lemon juice, PIKS Haldi, pepper, and salt.
Add chaap pieces and coat well.
Cover and marinate for 30 minutes ❄️✨

3️⃣ Second Marination 🌶️

Add fresh cream, cheese, cashew paste, butter, kasuri methi, and all PIKS spices to the marinated chaap.
Mix gently till creamy and well coated 😍🤍
Rest for another 30–60 minutes for best flavor 🔥

4️⃣ Grill the Chaap 🔥

Thread chaap pieces onto skewers 🍢
Grill on:

• Tandoor

• Oven (200°C, 15–18 minutes)

• Grill pan or BBQ

Baste with butter and cream while grilling for rich smoky flavor 🧈🔥
Grill until lightly charred and golden ✨

🌿 Garnish & Serve

Sprinkle chaat masala (optional)
Garnish with onion rings 🧅, lemon wedges 🍋, and mint chutney 🌿
Serve hot and sizzling 🔥🍢

💡 Pro Tips ✨

• Hung curd prevents watery marinade 🥣

• Cashew paste gives restaurant-style creaminess 🌰

• Don’t overcook — malai chaap should stay soft 🤍

• Add charcoal smoke (dhungar) for authentic tandoori aroma 🔥

• Best enjoyed fresh and hot 😋

❤️ Serving Ideas

Perfect as:

• Party starter 🎉

• Restaurant-style appetizer 🍽️

• BBQ platter 🔥

• Festive vegetarian special ✨

• Tandoori night menu ⭐

Creamy malai, gentle spices, and smoky tandoor magic — this Tandoori Malai Soya Chaap is indulgence done the desi way, one juicy bite at a time. 🔥🍢🤍

Thank You💞

Blended Spices

Grinded Spices

Dried Herbs

Whole Spices