Soya Chaap Malai Tikka (Vegan)

About this recipe

Soya chaap malai tikka proves that plant-based cooking doesn't mean sparse—thick cashew cream made from scratch replaces dairy cream, creating a rich, luxurious coating that clings to the soya chaap and turns pale golden on the grill. The white pepper is crucial, warming the palate without adding color, while garam masala and kasuri methi bring the North Indian spiced warmth that makes this feel like a restaurant dish. Soya chaap is boiled first to soften it slightly, then drained and wiped completely dry so the marinade can stick. The cashew cream is made by blending soaked cashews with water until absolutely smooth—this takes longer than you think, but it's where the luxury lives. When you blend cashew cream, you're creating an emulsion that mimics dairy cream in body and mouthfeel. Combined with thick coconut yogurt, it becomes rich enough to brown on high heat without burning, which is the tightrope this dish walks. The grilling is straightforward: high heat, turn once, watch for the cream to set golden. The result is pale, creamy, and unexpectedly indulgent for a plant-based dish. Beginners sometimes worry that vegan versions feel thin or compromised—this one doesn't. The cashew cream is as satisfying as dairy, and the soya chaap has enough body to carry it. Serve soya chaap malai tikka hot off the grill with a squeeze of lemon. It pairs with a cool mint chutney or a raita made from coconut yogurt. Keeps refrigerated for 2 days and can be gently reheated in a 180°C oven before serving.