Quantity good for 3-4 People


  • Soya chaap – 6-8 sticks (soak them in water for at least 4-5 hours prior to cooking)
  • Unsalted butter – 100 gm
  • Hung curd – 100ml
  • Onions – 4-5, cut length wise
  • Tomatoes – 4-5, puree
  • Green chilli- 2-3, finely chopped
  • Ginger garlic paste – 2 tbsps
  • Chaat masala (as per taste)
  • Cumin (jeera) powder – 2 tsp
  • Salt (as per taste)
  • Kewda water – 2 tsp (optional)

Whole Spices:

  • Kashmiri lal mirch – 2 tsp
  • Green cardamom – 4-5 pods
  • Black cardamom – 4-5 pods
  • Bay leaf – 2-3
  • Cloves – 7-8
  • Cinnamon stick – 2 small pieces
  • Star anise flower – 1
  • Black peppercorns – 8-10

For Garnish:

  • Fresh coriander leaves, finely chopped


  1. Remove the stick and cut the soaked soya sticks in to 03 pieces per stick.
  2. On medium heat, add oil in a pan and let it heat.
  3. Once heated, fry the cut soya pieces, till they become golden brown. Once done, transfer them into a marination bowl.
  4. Cut the butter in to small pieces and spread it over the hot fried soya.
  5. Add hung curd and chaat masala (approximately 2 tbsp).
  6. Mix well, till all the pieces are well coated.
  7. Now fry the onions, till they turn golden brown. Transfer into a bowl and let them cool. once cooled, grind them to a paste by adding a little water.
  8. In the same oil, over medium flame – heat the whole spices & the green chilli for about a minute or till the aroma is released.
  9. Add the tomato puree, salt and let it boil till the puree releases all the water.
  10. Add the onion paste, mix well and let it heat for some time.
  11. Add kashmiri lal mirch, cumin powder. Mix well and let it cook for about 5-6 minutes.
  12. Finally, add the marinated soya pieces into this gravy, little water and let it cook.
  13. After approximately 5 mins of cooking add some more water and let soya boil till the consistency of final dish becomes medium thick.
  14. Add kewda water now to enhance flavour of Soya Chaap (optional).
  15. Cook for 2 mins and your soya chaap masala is ready to be served.
  16. Garnish with fresh coriander leaves.