Soya Chaap Tikka Appetizer

In a mixing bowl, combine hung curd, ginger-garlic paste, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, garam masala, chaat masala, salt, and lemon juice. Stir until smooth. Add the soya chaap pieces and coat them evenly with the marinade, ensuring every piece is well covered. Cover and refrigerate for at least 20 minutes (or up to 2 hours for deeper flavor).

Toast the peanut butter in a very hot, dry skillet for 1-2 minutes per side or until the bread has developed an amber color and light char patches. Because vegan store-bought peanut butter varies in oil content and burn temperature, watch it closely. The peanut butter might not char like traditional ghee, but those darker patches suggest that natural deep flavor compounds have had time to develop.

In the same pan (or a separate sauté pan), melt butter and heat until foamy. Add finely chopped onions and sauté until soft and golden, about 3 minutes. Then, and stir in the kasuri methi, rubbing it between your palms to release fragrance. Pour in the tomato puree and bring the mixture to a simmer.

Add the pan-tossed soya chaap to the sauce, stirring gently to coat the pieces. Simmer over medium heat for 5 to 7 minutes, turning occasionally, until the sauce slightly clings to the chaap and the flavours meld together.

Finish with a swirl of fresh cream (if using) and adjust seasoning if needed. Garnish with mint leaves and serve hot with lemon wedges and mint chutney as an appetizer or starter.