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aerial shot of soya chaap butter masala in a platter
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4 from 2 votes

Soya Chaap Butter Masala Recipe

Soya Chaap Butter Masala is a vegetarian butter chicken recipe. This is a must-try butter masala recipe for anyone bored of paneer.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 126kcal
Author: Hina Gujral

Equipment

  • Heavy Bottom Kadhai

Ingredients

Ingredients for marinade

  • 4 soya chaap sticks
  • 2 tablespoon curd
  • 1 teaspoon ginger and garlic paste (see recipe)
  • 1 teaspoon red chili powder
  • 1 teaspoon salt or to taste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder

Ingredients for Butter Masala Gravy

  • ¼ Cup refined oil
  • ¼ Cup cashews (kaju)
  • 1 tablespoon white poppy seeds (khus-khus)
  • ½ Cup chopped onion
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 1 Cup chopped tomato
  • 1 ¼ teaspoon salt or to taste
  • 1 teaspoon red chili powder
  • 2 tablespoon tomato ketchup
  • 1 ¼ Cup water
  • ¼ Cup fresh cream
  • ½ teaspoon Garam Masala (see recipe)
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 2 tablespoon chopped fresh coriander leaves

Instructions

Soya Chaap Tikka

  • To make soya chaap tikka masala first marinade the soya chaap.
  • Gently remove soya chaap from the sticks. You can easily slide them using a fork. Cut the chaap into bite-size round or oval pieces.
  • Combine soya chaap and the remaining marinade ingredients in a bowl. Combine to coat each piece with the marinade. Keep in the refrigerator overnight or for 30 minutes atleast.
  • Heat 4 tablespoons of oil in a pan for shallow frying. Once the oil is hot, fry the soya chaap till crisp and golden from both sides. Transfer fried soya chunks to a bowl and set aside. You can grill them on a BBQ, tandoor, oven, or air fryer.

Butter Masala Gravy

  • To prepare the butter masala gravy, heat the remaining oil in a heavy bottom kadhai or wok over medium flame. Add dried red chili, poppy seeds, onion, ginger, garlic, and cashews. Fry the masala till the onion turn light brown.
  • Add chopped tomato and season with salt. Cook the tomatoes until they are mushy and the oil separates from the masala.
  • Once tomato masala is ready, add ¼ cup of water and stir to mix. Simmer for 1 minute. Turn off the heat. Transfer the tomato masala to a blender. Grind to a smooth paste.

Final Touch

  • Transfer the butter masala gravy to the pan after blending. For a silky smooth texture, pass it through a sieve.
  • Turn on the heat. Add 1 cup of water. Stor to combine. Once the gravy starts simmering, add red chili powder, tomato ketchup, garam masala, fresh cream, and kasuri methi. Stir to combine. Allow the butter masala gravy to simmer for 5 minutes over low heat. Taste and adjust the seasoning according to preference.
  • Add the fried soya chaap meat to the butter masala gravy. Combine. Cover the pan with a lid, and simmer the curry over low heat for another 5 minutes.
  • Garnish soya chaap butter masala with coriander leaves and fresh cream.
  • Serve Soya Chaap Butter Masala with naan or lachha paratha.

Notes

  • I use fresh or canned soya chaap for making this curry. Do not use dried or dehydrated soya meat. 
  • You can grill soya chaap tikka in the oven or the grill mode of the microwave.
  • If there is no time to marinade the soya meat, then at least try to marinade it till the time you prepare the gravy.
  • For cooking, you can use ghee, butter, or flavorless refined oil. 

Nutrition

Serving: 100Grams | Calories: 126kcal | Carbohydrates: 14.4g | Protein: 7.6g | Fat: 4.4g | Fiber: 2.4g