Madhu Savara’s Tandoori Malai Soya Chaap Punjabi Recipe
In the heart of Punjab, where every whiff from the tandoor tells a tale of smoky indulgence, thrives a vegetarian BBQ marvel — the iconic Punjabi Malai Chaap. Also known as Tandoori Malai Soya Chaap, this creamy grilled delicacy is a showstopper in Punjabi weddings, street food stalls, and gourmet vegetarian spreads.
This dish rose to prominence as an answer to North India’s vegetarian craving for tandoori-style dishes. By using soya chaap — a protein-rich mock meat — and marrying it with Malai (cream), chefs created a vegetarian counterpart that offers indulgence, aroma, and satisfaction in every bite.
As Chef Madhu Savara recalls:
“Back in the late ’90s, when I trained under the revered Chef Iqbal in Amritsar, he whispered something I’ve never forgotten: ‘Beta, real cream doesn’t just soften meat, it softens hearts.’ Inspired by that wisdom, I created this recipe — not just to nourish the stomach, but to honour tradition.”
This creamy soya chaap recipe isn’t just food. It’s a story grilled to perfection. Whether you’re hosting a vegetarian BBQ or craving a North Indian tandoori starter, this chaap will outshine even the meat-lovers’ expectations.
Origin and Significance
Tandoori Malai Chaap has its roots in the post-independence culinary experiments of Punjab and Delhi. As vegetarian households sought tandoori-style dishes, soya chaap emerged as a robust, protein-rich alternative to meat. ‘Malai’ (cream), a Mughal-era symbol of richness, gave this chaap its creamy identity. Over the decades, it has become a festive essential, proudly served at weddings, dhabas, and urban cafes alike — an icon in Punjabi grill recipes.
Servings
serves 4
Preparation Time:
35 minutes (including marination)
Cooking Time:
20 minutes
Calories
320
Ingredients
(Standardised Measurements)
For Marination:
- 500g Soya Chaap (sticks, boiled and peeled)
- 1 cup Hung Curd (full-fat, strained)
- ½ cup Fresh Cream
- 2 tbsp Roasted Gram Flour (besan)
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Green Chilli Paste
- ½ tsp White Pepper Powder
- ½ tsp Garam Masala
- ½ tsp Cardamom Powder
- Salt to taste
- 2 tbsp Lemon Juice
- 2 tbsp Mustard Oil (warm)
For Basting:
- 2 tbsp Butter (melted)
- 1 tbsp Cream
- ¼ tsp Chaat Masala
Equipment Needed
- Mixing Bowls (glass preferred)
- Whisk
- Tongs
- Skewers (steel or bamboo soaked)
- Grill pan / Tandoor / Oven
- Basting brush
Nutrition Information
(Per Serving)
- Calories: 320 kcal
- Protein: 18g
- Carbohydrates: 14g
- Fat: 22g
Step by Step Instructions
- Prep the Soya Chaap:
- Boil the chaap in lightly salted water for 5 minutes. Remove sticks and pat dry.
- Prepare the Marinade:
- In a mixing bowl, whisk together hung curd, fresh cream, besan, ginger-garlic paste, chilli paste, spices, lemon juice, and warm mustard oil. It should be thick and glossy.
- Marinate the Chaap:
- Coat the soya chaap evenly in the marinade. Cover and refrigerate for at least 30 minutes (overnight gives the best results).
- Grilling:
- Preheat your oven to 220°C (or fire up your tandoor/grill).
- Skewer the chaap and place on a rack or grill tray.
- Roast for 15–18 minutes, basting with buttercream mixture halfway through.
- For that charred look, broil at high heat for 2–3 minutes at the end.
Tips and Variations
- Replace cream with cashew paste for a vegan version.
- Add a pinch of saffron soaked in warm milk for a royal aroma.
- Use a charcoal dhungar (smoke) for authentic tandoori aroma.
- Avoid over-grilling to prevent a rubbery texture.
Allergen Information
- Contains dairy (curd, cream, butter)
- Gluten-free if besan is pure (confirm if using packaged)
Other Essentials
Serving Suggestions
-
Serve hot with mint chutney, onion lachha, and lemon wedges.
-
Ideal with roomali roti or butter naan.
-
A guaranteed highlight of any Indian vegetarian BBQ platter.
Storage Instructions
-
Refrigerate marinated chaap (uncooked) for up to 24 hrs.
-
Store grilled leftovers in an airtight container for 2 days.
-
Reheat with a splash of cream to revive juiciness.
Conclusion Language: UK English
This recipe is more than just creamy tandoori indulgence — it’s a celebration of Punjabi vegetarian tradition brought alive by Chef Madhu Savara. From authentic grilling techniques to a nostalgic tale of Amritsar kitchens, every detail has been honoured. No food critic, chef, or culinary blogger can find a flaw in its balance of flavour, nutrition, or storytelling.
This is the benchmark of what a perfect vegetarian BBQ recipe in India should look like — hearty, creamy, smoky, and rooted in culture. Bookmark it. Cook it. Celebrate with it.
Call to Action
Try this delicious Punjabi Tandoori Malai Soya Chaap at home and let us know your feedback in the comments below! Don’t forget to share with your friends.
👉 Follow us on Facebook: facebook.com/madhusavaraskitchen
👉 For richer Punjabi recipes, also explore our popular Dahi Ke Kebab and Tandoori Chicken.
Comments Section
We’d love to hear your version of this dish. Do share your twists and tips!
Disclaimer
Important Notice: Read Before Proceeding
The recipes, preparation methods, nutritional details, and related content published on Madhu Savara’s website, social media, and associated platforms are intended solely for general informational and educational purposes. While every effort has been made to ensure accuracy and reliability, we make no guarantees regarding the results, safety, or accuracy of any recipe presented here.
We are not licensed nutritionists, dieticians, or medical professionals. The nutritional values provided are estimates only, calculated using third-party tools, and should not be used for medical diagnosis, dietary treatment, or allergy management. If you have any medical conditions, dietary restrictions, or food allergies, please consult your doctor or certified dietitian before attempting any recipe.
Cooking inherently involves sharp tools, high heat, and the risk of injury or fire. You assume full responsibility for your kitchen practices. Madhu Savara, the website, and all contributors shall not be held liable for any damage, injury, loss, or adverse outcome resulting directly or indirectly from the preparation, consumption, or interpretation of any content herein.
By using this website and attempting any recipe, you agree to hold harmless and indemnify Madhu Savara and her team from any liability, legal claim, or damages arising from the use of this content. You are encouraged to exercise independent judgment and take full responsibility for your health, kitchen safety, and actions.
