Soya Indi Chop Tikka

Soya Indi Chop Tikka can be cooked in an oven or coal fire or wood fire or even in a pan or a karahi. This recipe has been cooked using a karahi using mustard oil. Mustard oil gives the recipe a nice tangy flavor.
200 Grams Soya Indi Chop
2 Piece Onion
2 Piece Capsicums
2 Piece Tomatoes
2 Tablespoon Ginger Garlic Paste
1⁄4 Teaspoon Carom Seeds
2 Tablespoon Lemon Juice
1⁄4 Tablespoon Red Chilli Powder
2 Teaspoon Kashmiri Red Chilli Powder
1 Teaspoon Crushed Dry Fengugreek
1 Teaspoon Mustered Oil
1 Cup Hang Curd
1 Tablespoon Butter
1 Tablespoon Lemon Juice
1 Tablespoon Chat Masala
PREPARATIONS

PREPARATIONS

  • Open the soya indi chop packet and take out the pieces, wash with cold water then cut each piece into three equal parts.
  • Take a big bowl and add into this soya indi chop and all the ingredients of marinate then mix well and let them marinate for at least two hours. (keep in the refrigerator for more than two hours).
  • Now Add Onion Tomato And Capsicum Into This Marination Then Mix Well Again Together And Keep Aside.
  • Preheat the oven at 250°c.
  • Arrange The Marinated Soya Indi Chop Pieces And Vegetables On The Skewer. Keep Little Gap Between Each Pieces.
  • Roast soya indi chop tikka in the preheated oven/ tandoor for 8- 10 minutes or till the browned on top. (while roasting turn skewer in every 2-3 minutes and baste with the melted butter).
  • Now take out the skewer from the heat and remove skewer then transfer into a bowl and add all the ingredients of soft & juicy.
  • Mix well and serve hot with mint sauce.

OR

Pan Roast Method

  • Baste the frying pan with 2 tablespoon oil or butter on medium flame then place the marinated pieces on the pan and stir-fry them until the pieces browns all the sides.