Makhani Soya Chaap Recipe

This rich and creamy makhani soya chaap is a north indian vegetarian curry of cut up soya chaap (vegan soy meat) in a makhani gravy.

This punjabi style soya chaap recipe has a velvety tomato-based sauce that's buttery & fragrant with a delightful harmony of textures. Serve makhani soya chaap with naan, poori or jeera rice at your next get together and wow your guests!

We love all things soybean in our house and while this soya chunks pulao is a weeknight favorite, makhani soya chaap recipe is my go to when we are craving comfort food. 

What is Soya Chaap

Soya = Textured Soy Protein. In Hindi, chaap refers to ribs or chops of meat (lamb chaap or mutton chaap). 

Soy chaap, Soya Sticks or Soya chaap sticks is a product made using soya beans as the main ingredient. It is a popular vegan meat or mock meat in India, particularly in northern india.

While manufacturing it, the textured soya meat is threaded on to flat wooden sticks (similar to popsicle stick) in such a way that it resembles a meat chop. These chaap are a delicious vegan protein option and they have a chicken-like texture.

In north indian cuisine, soya chaap is incorporated into various dishes by grilling or shallow-frying. These chaaps are quite bland on their own, they absorb flavors beautifully. They beautifully absorb any flavor and while roasting develop a delicious charred and smoky flavor while maintaining a soft, chewy texture. 

Soya chaap taste alomst the same as soya chunks/nutrela. However, I find that they have a unique texture, much softer than soy nuggets.

In indian stores here in US, I have seen two varieties of soya chaap. One is the canned soya sticks in brine (I buy these) and the other one is is dry soya sticks. You could hydrate the latter by soaking in hot water and then use.

Makhani Gravy

Makhani gravy doesn't need an introduction. Safe to say that it is one of the most popular indian sauce globally! It is made by frying tomatoes in butter together with few fragrant spices and finished with lashings of heavy cream. Addition of nuts is very common becasue those add creaminess and richness however its not mandatory.

Traditionally, a vegetarian or non vegetarian tikka is added to makhani gravy for smokiness. On the same lines, in this easy recipe , I make a quick tandoori style marinade for the soy chunks and then fry them before adding to gravy.

Ingredients

• Soya Chaap - Are easily available in indian grocery stores. You could also find them on amazon (non-affiliate link).
• For Marination - yogurt, ginger & garlic paste, garam masala powder, lemon juice, kasuri methi and salt

For Makhani Gravy

• Whole Spices - bay leaf, cinnamon, whole red chillies, cumin seeds, clove, green cardamom
• Spice Powders - red chilli powder, corainder powder, salt
• Roughly Chopped Vegetables - onion, tomatoes (or use canned diced tomatoes), ginger, garlic
• Other Ingredients - raw cashew nuts, butter, oil, salt, sugar

How To Prep Soya Chaap

I use the canned soya chaap. Open the tin and discard all the liquid. Carefully (they are quite soft), pick out the soya chaaps from the can and place in a large bowl.

Cover with fresh cold water and let soak for 5-10 minutes. Drain over a colander and place in a single layer on a paper or kitchen towel. I usually let them air dry for 20-30 minutes(image 1). Make sure that the chaap are fully dry before you use them in your recipes.

If you are using them for a tikka or dry version, you may use full length sticks. However, for gravy based dishes, we will cut the soya chaap into pieces. Gently, pull the stick out of the chaap (image 2 & 3).

Place the chaap on a cutting board and using a sharp knife, cut into small pieces (image 4). They are ready for marination.

How To Make Makhani Soya Chaap

Preparation

1. Prepare the soya chaap as written in the previous section.
2. Roughly Chop the vegetables. Measure out the spices.

Marination

3. In a large bowl, whisk together yogurt, ginger garlic paste, red chili powder, garam masala powder, crushed kasuri methi, lemon juice and salt until smooth(image 5 &6). You could add a little turmeric powder to the marinade if you wish. 
4. Add the cut raw soya chaap (image 7) and combine very well with the marinade. Cover and let rest for at least 15-20 minutes (image 8). You can marinate for 30 minutes to an hour.

Stir Fry the Marinated Chaap

5. Lightly wipe the same cooking pot and add 2 tablespoon butter in it (image 9).
6. To the melted butter, add the marinated soy chaap to the pot and while gently stirring it, let the chaap pieces fry for 6-8 minutes (image 10). Take out in a plate along with all the leftover marinade. Let sit.

Make Makhani Gravy

7. In the mean time, we will start working on the makhani sauce.
8. To a large cooking pot, add oil and heat on medium flame. Once oil is hot, add the cumin seeds and whole red chilies. Fry the spices for few seconds taking care not to burn them.

Tip - You may de seed the red chilies if you wish. These whole red chillies give substantial heat to the sauce. You could skip for a mild tasting sauce.

9. Add the roughly chopped onions, ginger and garlic next (image 11). Sprinkle a little bit of salt. Cook the onions for next 5-6 minutes on low medium flame until they start to soften. You will see that the petals of onions will start seperating and they will be steaming (image 12).
10. At this stage, add the roughly chopped tomatoes (or canned diced tomatoes). Also add the cashew nuts (image 13). Cook everything on low medium heat (image 14) while stirring intermittently for next 7-8 minutes or until the tomatoes begin to be mushy (image 15). Once that happens, switch off the flame and let cool down a bit.
11. Add the cooled onion tomatoes to a blender jar and blend to a smooth paste (image 16). Set aside.
12. Again lightly wipe the same cooking pot and add 3 tablespoon butter to it. Let melt.

13. Temper the butter with bay leaf, green cardamom cloves and cinnamon. Fry for 8-10 seconds (image 17).
14. Add the powdered spices and fry on low heat for 30-40 seconds (image 18).
15. Immediately add the ground onion- tomato sauce that we made earlier (image 19). Add sugar and salt (image 20).
16. Cook the makhani masala for next 6-9 minutes on low medium heat until you see little bubbles. Don't dry out much. You may strain the sauce if you wish before adding the soya chaap.
17. Add the soya pieces next along with all the drippings (image 21). Add about ½ water or as desired (image 22), however don't make it too runny. Let simmer for 4-5 minutes.
18. Sprinkle the garam masala and crushed kasuri methi next. Add in the heavy cream too (image 23 & 24). Mix and taste the sugar ans salt levels and adjust.
19. Let everything simmer for about 4-5 minutes more for the flavors to meld together .
20. Dish out the makhani soya chaap and drizzle with some heavy cream if desired. Serve!

Recipe Tips

• Vegan Version - For marination, use cashew yogurt. And either you can skip the heavy cream or use cashew yogurt or coconut cream at the end for a rich finish.
• Gluten Free - Check the lable of the soya chaap to make sure that they are GF. Sometimes flour is added to the soybeans as a binder.
• Quality of Soya Chaap - Make sure that the soya chaap taste good before using it. Since these are the hero Ingredient in this recipe, if the quality of soya chaap isnt good, the dish will not taste good.
• You could grill or roast the marinated soy chaap for a slightly crispy texture and smokier flavor before adding it to the sauce.

Serving & Storing

Serve makhani soya chaap for main course with indian flatbreads like rotis, paratha or naan. Or pair with jeera rice. Add a crunchy salad like kachumber for a fresh bite.

You could store the curry for 2-3 days refrigerated. Reheat in a pot or in microwave.