Tandoori Soya Tikka

Serves 4

Ingredients:

500g Soya Cutlets, drained and washed
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
1 tbsp cashew nuts
1 tbsp gram flour
2 tbsp oil
3/4 tsp red chilli powder
1 tsp coriander powder
1 tsp dried fenugreek leaf (kasoori methi)
1 tsp garam masala
1/2 tsp chaat masala
1 1/2 tbsp natural yoghurt
2 tbsp double cream
1 tbsp lemon juice
1 inch nub of ginger, peeled
15-20 garlic cloves, peeled
1 tbsp mustard oil
1 tsp salt, or to taste
melted butter (for basting)
1 tsp double cream (for tossing)
mint yoghurt chutney
finely sliced red onion and
lemon wedge, to serve

Method:

Remove the cutlets from the sticks, wash and then pat dry the Soya Cutlets with a paper towel. Carefully cut each cutlet into 5/6 pieces. Or simply score each cutlet if you wish to keep them whole. Transfer the pieces to a large bowl and set aside.

In a large pan add 2 tablespoons of oil on a medium heat. Add the cumin seeds and allow to crackle, then add the cashew nuts and green chillies stirring often for 5 minutes, until the cashews are toasted and slightly brown. Then add the gram flour and stir continuously for 2-3 minutes.

Transfer the mixture to a blender along with the garlic, ginger and yoghurt and grind to a paste.

Add the blended mixture to the pieces of Soya Cutlets. Then add the mustard oil, salt, red chilli powder, dried fenugreek leaves (kasoori methi), garam masala, coriander powder, chaat masala, lemon juice and 2 tablespoons of double cream. Mix the ingredients so they are well combined, ensuring each piece is well coated. After mixing the Soya Cutlets with the marinade mixture, refrigerate for at least 2 hours.

Preheat the oven to 220 C (400 F) Gas Mark 7, remove the marinated cutlets from refrigerator and place the pieces on an oven grill pan mesh grid. Keep the left over marinade to one side. Brush each piece with butter and cook for 5 minutes. After 5 minutes turn the cutlets and brush with butter, cook for a further 3-4 minutes.

Carefully remove the Soya Cutlets and place on a plate. In the left over marinade add 1 tablespoon of double cream and mix well then toss the cooked Soya Cutlets in this mixture.

Serve on a plate with finely sliced red onion and mint yoghurt chutney. A good squeeze of lemon and your good to go!

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