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Embellish The Nutritional Richness Of Soyabeans Through This Awesome Recipe

Embellish The Nutritional Richness Of Soyabeans Through This Awesome Recipe

Soya chaap is a famous North Indian cuisine that is known as a substitute for meat-based dishes. Consider it a chicken leg piece without the actual chicken. That certainly sounds mouth-watering, doesn’t it? And, it offers the perfect main course meal for your lunches or dinners. This one is easy to make but hard to master. The best thing about it is the dynamic flavours it possesses. Create your own flavours if you like to experiment or try out the below-mentioned soya chaap recipe for your taste buds.

Soya Malai Chaap (4 servings):


  • Soya Chaap (around 12 pieces): 500 g
  • onion (fine paste): 2 medium sized
  • tomatoes (pureed): 4 large sized
  • Ginger-garlic paste: ½ tbsp.
  • beaten curd: 1/4 cup
  • cream or malai (well beaten): ½ cup
  • green cardamoms: 1-2
  • cinnamon: 1 inch
  • cloves: 2-3
  • Salt: as per taste
  • Garam masala: ½ tsp.
  • Cumin powder: ½ tsp.
  • Coriander powder: ½ tsp.
  • Red chili powder: ¼ tsp.
  • Kitchen king powder/ chicken powder: ½ tsp.
  • Oil

Method of preparation:

  • Chaaps are to be washed properly after that keep them aside.
  • Now, make little slits in these chaaps with a knife.
  • Heat some oil in a pan and put chaaps in the oil and cook till it turn light brown.
  • Remove them, and add some more oil in the pan.
  • Add the crushed cloves with green cardamom, cinnamon stick and saute for a few sec.
  • Add garlic-ginger paste and onion past in it.
  • Roast till it turns golden-brown.
  • Add tomatoes, mix it and roast it till the separation of the oil.
  • Now add curd to it after turning of the flame or on low flame.
  • Roast it for a few more minutes more.
  • Now add the dry masala to it which comprises of cumin powder, garam masala, coriander powder, red chili powder, salt, kitchen king).
  • Mix it and let it boil after adding two cups of water to it.
  • Cook it after adding soya chaaps to it for 10-15 minutes on a low flame.
  • Now take it off the flame and add cream to it. Mix it properly.
  • Now put it back on flame and cook for 5 minutes or so.
  • Your soya chaaps are ready to be served with Indian bread or rice.

Expert tips:

  • The dish offers a commendable substitute for butter chicken or chicken curry.
  • It tastes best when served hot.
  • Make sure you retain the juices in the chaap for enhanced flavours.
  • Really low fat and a healthy recipe for high fibre.

Calorie intake:

The recipe is a good source of vitamin D, protein, magnesium, potassium, calcium and iron. The dish roughly contains around 185 calories for a 5 serving’s meal.

Cooking tip:

Add cream only after taking off from the flame.