Masala chaap vs soya chaap masala?

This masala chaap is a dry, tawa-seared starter tossed in spices; soya chaap masala is simmered in an onion-tomato gravy as a main.

Can I grill or air-fry it?

Yes — grill or air-fry the marinated chaap, then toss with ghee and chaat masala.

Masala Chaap (Dry)

Name: Masala Chaap (Dry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 g Soya chaap, sliced or halved; 0.75 cup Curd, ginger-garlic, chilli (marinade); 2 tbsp Chaat masala, red chilli, dry fenugreek; 1 cup Onion rings and lemon (to serve); 3 tbsp Anveshan Wood-Pressed Groundnut Oil; 1 tbsp Anveshan Bilona Ghee

A dry, tawa-tossed soya chaap starter — chaap marinated in spices, seared in Anveshan Wood-Pressed Groundnut Oil and finished with a Anveshan Bilona Ghee-and-chaat-masala toss; no gravy, unlike soya chaap masala.

Time breakdown

Prep Time15 min

Cook Time20 min

Total Time35 min

Ingredients

Soya chaap, sliced or halved
Curd, ginger-garlic, chilli (marinade)
Chaat masala, red chilli, dry fenugreek
Onion rings and lemon (to serve)
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Masala Chaap (Dry)

1
Marinate the chaap in curd, ginger-garlic, chilli and spices for 15 minutes.
2
Sear the chaap on a hot tawa in the Anveshan Groundnut Oil until browned and crisp at the edges (no gravy).
3
Toss with a spoon of hot Anveshan Ghee, chaat masala and crushed kasuri methi.

Tips for the Best Masala Chaap (Dry)

✓Keep it dry — sear the chaap hard so it stays crisp, not saucy.
✓The chaat-masala-and-Anveshan ghee toss at the end is what makes it a moreish starter.

Frequently Asked Questions

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