Achaari Chaap

Another chaap recipe for you guys! This time with pickling spices, Achaari Chaap. Stunningly flavorful and melt in mouth chaap is such a crowd pleaser and a must try recipe!

Also try: Afghani Chaap or Soya Chaap Masala.

Course: Starters

Cuisine: North Indian

Time: Preparation – 15 mins, Marination – 2 hour, Cooking – 15 mins, Total – 2.5 hours.

Servings: 2-3


  1. Soya Chaap – 500 grams
  2. Curd (Plain Yogurt) – 1/3 cup
  3. Ginger – 1/2 inch
  4. Garlic – 3 cloves
  5. Onion – 1 small (chopped into cubes)
  6. Green Chili – 2
  7. Cumin Seeds – 1 tsp
  8. Fennel Seeds – 1 tsp
  9. Black Mustard Seeds – 1 tsp
  10. Nigella Seeds (Kalonji) – 1/2 tsp
  11. Fenugreek Seeds – 1/4 tsp
  12. Red Chilli Powder – 1/4 tsp
  13. Turmeric Powder – 1/4 tsp
  14. Dried Fenugreek Leaves (Kasuri Methi) – 1/4 tsp
  15. Mustard Oil – 1 tsp
  16. Lemon Juice – 2 tsp
  17. Ghee (Clarified Butter) – 1 tbsp
  18. Cream – 4 tbsp
  19. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Achaari Chaap:

  1. Heat a pan and add cumin seeds, fennel seeds, nigella seeds, black mustard seeds & fenugreek seeds. Dry roast until fragrant, do not over do it. Turn off the flame and let it cool down. Now grind to make a coarse powder, keep aside the pickle powder
  2. Drain and wash soya chaap as per instructions on the can. Cut chaap into 3-4 pieces diagonally
  3. Air fry chaap pieces on 400 F for 15 mins, or deep fry, until golden brown. Keep aside
  4. Take a grinding jar and add ginger, garlic & green chilies. Grind to make a fine paste
  5. Take a mixing bowl. Add pickle powder, ginger-garlic-green chili paste, curd, 2 tbsp cream, mustard oil, red chili powder, turmeric powder, kasuri methi and salt. Mix well and prepare the marinade
  6. Add chaap and onions to the bowl, mix and coat well. Let it rest for 2 hours in the refrigerator
  7. Now heat a pan and add the marinated chaap. Cook until excess moisture is absorbed
  8. Turn off the flame and add 1 tbsp ghee, mix well
  9. Take a skewer and skew the chaap pieces & onions. Cook directly over the flame to get the charred texture
  10. Transfer the chaap pieces and onions to a mixing bowl. Add 2 tbsp cream and lemon juice. Mix well and your Achaari Chaap is ready!!! Enjoy with some Green Chutney.


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