Soya Chaap Masala

Another scrumptious north Indian recipe, Soya Chaap Masala. Soya Chaap is first marinated then cooked in onion-tomato based masala. Totally appetizing, goes perfectly well with Lachha Paratha, Missi Roti, Tandoori Roti or Naan.

Tip: I have used canned soya chaap in this recipe, you go for the same or try other versions.

Also try: Dhaba Style Achaari Paneer, Matar Mushroom, Veg Jalfrezi or Soya Granules Sabji.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 25 mins, Cooking – 25 mins, Total – 50 mins.

Servings: 4-5


  1. Soya Chaap – 500 grams
  2. Thick Curd (Plain Yogurt) – 1 cup
  3. Onion – 2 large (finely chopped)
  4. Tomato – 5 medium (coarsely puree)
  5. Ginger – 1 inch
  6. Garlic – 6 cloves
  7. Green Chili – 5-6
  8. Black Cardamom – 2
  9. Green Cardamom – 2
  10. Cinnamon Stick – 1/2
  11. Black Peppercorns – 5-6
  12. Bay Leaf – 2
  13. Clove – 2
  14. Cumin Seeds – 1 tsp
  15. Ground Black Pepper – 1/4 tsp
  16. Dry Mango Powder (Amchur) – 1 tsp
  17. Kashmiri Red Chili Powder – 3 tsp
  18. Coriander Powder – 3 tsp
  19. Turmeric Powder – 1 tsp
  20. Cumin Powder – 1 tsp
  21. Garam Masala Powder – 1 tsp
  22. Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
  23. Ghee (Clarified Butter) – 3 tbsp
  24. Oil for frying 
  25. Finely Chopped Coriander Leaves for garnishing
  26. Water – 1.5 to 2 cups
  27. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Soya Chaap Masala

  1. Drain and wash soya chaap as per instructions on the can
  2. Cut each chaap into 3-4 pieces diagonally 
  3. Heat enough oil in a deep pan or kadai to deep fry the chaap
  4. Drop chaap pieces carefully in the hot oil and fry until golden brown, if doing in batches then similarly fry the rest. Keep aside
  5. Take a mixing bowl. Add curd, 1 tsp kashmiri red chili powder, ground black pepper, dry mango powder and salt. Mix well and prepare the marinade
  6. Add fried chaap pieces to the bowl, coat well and let it rest
  7. While chaap is marinating, take a grinding jar. Add ginger, garlic and green chilies. Grind to make a paste, keep aside
  8. Heat 3 tbsp ghee in a pan or kadai. Add black cardamon, green cardamom, bay leaf, cinnamon stick, cloves and black peppercorns. Saute until fragrant
  9. Add cumin seeds and let it splutter
  10. Add onions and saute until translucent
  11. Add ginger-garlic-green chili paste, saute until onions are golden brown
  12. Add turmeric powder, 2 tsp kashmiri red chili powder, coriander powder and cumin powder. Mix and saute for a few seconds
  13. Add pureed tomatoes and salt. Mix and cook until ghee starts to separate
  14. Add marinated chaap and cook on a medium flame for about 5-7 mins, stirring occasionally
  15. Add 1.5 to 2 cups of water, depends on the consistency you prefer. Mix and bring it to a boil on a high flame
  16. Add crushed dried fenugreek leaves and garam masala powder. Mix and cook on a medium for about 5-7 mins, stirring occasionally
  17. Add chopped coriander leaves and mix well. Your Soya Chaap Masala is ready!!! Relish with your favorite bread.


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