Spice It Up: Best Seasonings and Marinades for Soya Chaap

1. Base: yoghurt, coconut milk, or vinegar-based solutions to tenderise and add moisture.
2. Spices: ground spices and herbs to build a flavour profile.
3. Fat: Ghee, oil, or butter to ensure even cooking and a smooth finish.
4. Heat: A dash of hot sauce, chilli flakes, or pepper to elevate the taste—this is where Naagin Sauces can revolutionise your marinade.

• Ingredients:
• Thick yogurt (hung curd)
• Ginger-garlic paste
• Turmeric, red chili powder, and garam masala
• Lemon juice and mustard oil
• Naagin Addition:
  Add Naagin Kantha Bomb for a rich, smoky heat that enhances the charred flavours of a traditional Tandoori grill.
• Cooking Method: Skewer the marinated chaap and grill or bake until slightly charred.

• Ingredients:
• Soy sauce, vinegar, and chili sauce
• Garlic, ginger, and spring onions
• Cornflour slurry for a glaze-like texture
• Naagin Addition:
  A generous splash of Naagin 65 Sauce adds a spicy-sour punch to this fusion mix.
• Cooking Method: Stir-fry or bake the chaap and serve with sesame garnish.

• Ingredients:
• Tomato paste or ketchup
• Smoked paprika, onion powder, and garlic powder
• Honey or maple syrup for sweetness
• Naagin Addition:
  Blend in Naagin Smoky Bhoot Sauce for a smoky BBQ flavour with intense heat.
• Cooking Method: Grill the chaap over low heat, brushing on extra marinade as it cooks.

• Ingredients:
• Pickle masala (achar masala)
• Mustard oil and curd
• Fennel, fenugreek, and carom seeds
• Naagin Addition:
  Replace part of the oil with Naagin Original Sauce for a tangy-spiky infusion.
• Cooking Method: Sear the marinated chaap in a pan or cook on a tawa for an authentic Indian taste.

• Ingredients:
• Cashew paste and cream
• Basil, parsley, and garlic
• Parmesan or nutritional yeast for a cheesy flavor
• Naagin Addition:
  Stir in Naagin Kantha Bomb to balance the creaminess with bold heat.
• Cooking Method: Bake or grill for a creamy, herby twist on chaap.

1. Peri-Peri Spice Mix: Mix paprika, garlic powder, onion powder, and a drizzle of Naagin Chilli Oil.
2. Curry Powder Blend: Combine turmeric, cumin, coriander, and a hint of Naagin Original Sauce for a subtle heat.
3. Herbaceous Garlic Butter Rub: Use minced garlic, fresh parsley, melted butter, and a splash of Naagin Smoky Bhoot Sauce.

• Grilling: Perfect for marinades with yoghurt or mustard oil bases.
• Pan-Seared: Great for fusion marinades like Indo-Chinese or BBQ.
• Baking: Ensures even cooking, especially for creamy or nut-based marinades.
• Stir-Frying: Quick and easy for soya chaap cutlets coated with spicy marinades.

Why Naagin?
Naagin’s premium range of hot sauces is crafted for versatility. Whether you prefer bold smoky notes or tangy heat, these sauces complement and elevate your soya chaap experiments. With options like Kantha Bomb for smoky-spicy flavours or Smoky Bhoot Sauce for intense heat, Naagin ensures your soya chaap never lacks character.

Pro Tips for Perfectly Seasoned Soya Chaap

1. Marinate for at least 2-3 hours to allow the flavours to penetrate.
2. Use skewers for even cooking and ease of handling.
3. Brush the chaap with additional marinade during grilling for a glazed finish.
4. Pair your chaap with dipping sauces like garlic mayo (add Naagin Original for heat) or tangy mint chutney.