Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma

Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma

25 Aug Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma

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Last Updated on August 25, 2026 by blessmyfoodbypayal

Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma with step wise pictorial and video method.
 
The word KORMA is the urdu word for “…to braise“, which further means to cook slowly in a little liquid in a covered bowl.
 
Korma is not a dish in itself but a way of cooking a specific ingredient, be it something non vegetarian or some vegetable or any such thing like paneer or soya chaap.
 
Besides specific korma masala comprises of bay leaf, green cardamoms, black cardamom, star anise, black pepper corns, nutmeg, mace, cinnamon, cloves, cumin seeds, fennel seeds & dry rose petals, it’s a curd and onion barista, which are integral part of any korma recipe.
 
Korma is such a word which sounds luxurious even before you taste it. Rich, creamy, aromatic and indulgent, korma is something which feels different from everyday Indian gravies.
 
Earlier, we have made Paneer Korma and this time, it’s korma again with soya chaap. Soya chaap has a naturally meaty/chewy texture and it is turned into a korma, the taste of this creamy soya chaap korma recipe becomes unforgettable.
 
This homemade soya chaap korma recipe is such a dish, which will be loved by vegetarians and non vegetarians alike, but over that, by those, who has deep love for non vegetarian food, but can’t eat it for any of the reasons.
 
Soya chaap is one such dish which beautifully absorbs rich gravies, becomes incredibly succulent and gives a satisfying bite.
 
So whenever you want to transform simple soya chaap into something festive and indulgent, rich soya chaap korma recipe is there to make you bloom with its royal taste and taxture.
 
Learn here how to make soya chaap korma and enjoy with naan, roti or paratha.
Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma

STEP WISE PICTORIAL RECIPE OF Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma

 
FRYING OF SOYA CHAAP 
 
If the soya chaap, you have, is already in pieces, then all right. But in case you have frozen soya chaap sticks, then soak it in hot water for 10 minutes.
 
Thereafter remove the sticks.
 
Cut the chaaps into pieces.
 
Either you can deep fry them or add to the air fryer basket & apply oil. 
 
Air fry @200°C for 15 minutes.
 
Turn the sides of chaap and apply oil.
 
Air fry again @200°C for 10 minutes.
MAKING OF ONION BARISTA 
 
If you don’t have microwave or air fryer, then deep fry onion in 1/2 cup oil till brown. Otherwise add onion in a microwave safe bowl.
 
Add oil and salt.
 
Mix them while mashing them well.
 
Microwave for 25 minutes or onion turns brown.
 
But do stir onion after every 8-10 minutes.
 
Take the onion out when brown and let it cool down completely.
 
Thereafter add onion barista in a grinder jar and grind to a smooth powder. Keep aside.
 
MAKING OF KORMA MASALA 
 
Add bay leaf, green cardamoms, black cardamom, star anise, black pepper corns, nutmeg, mace, cinnamon, cloves, cumin seeds, fennel seeds & dry rose petals in a grinder jar.
 
Grind to a fine powder.
 
MAKING OF MASALA CURD
 
Take curd in a bowl and add powdered onion barista, special korma masala, red chilli powder, turmeric powder, coriander powder, garam masala, kasuri methi, kewra powder and rose water.
 
Whisk so well.
 
MAKING OF TADKA
 
Heat mustard oil in a handi or kadai upto the smoking point.
 
Add ginger juliennes, green chilies and garlic paste.
 
Cook for a minute.
 
Add masala curd.
 
Whisk it continuously otherwise curd may curdle.
 
Keep whisking until curd begins to boil.
 
Add fried soya chaap and water. Mix.
 
Put a lid and simmer for 10 minutes. 
 
Soya chaap korma is ready. Serve hot with naan, roti or paratha. 
Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma
 
 

Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma – Recipe Card

Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma

Soya Chaap Korma Recipe | Restaurant-Style Soya Chaap Korma

blessmyfoodbypayal
Soya Chaap Korma Recipe is a rich, creamy, aromatic curry where tender soya chaap shines in every delicious bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine North Indian
Servings 4

Ingredients
  

1 cup = 250 ml

FOR FRYING SOYA CHAAP

FOR MAKING ONION BARISTA

  • 4 onions (cut thinly)
  • 1 tbsp oil (if making in microwave, otherwise 1/2 cup oil)
  • 2 pinches salt

FOR SPECIAL KORMA MASALA

  • 1 small bay leaf
  • 3 green cardamoms
  • 1 black cardamom
  • 1/2 star anise
  • 8-10 black pepper corns
  • Very small piece of nutmeg
  • Small piece of mace
  • Small piece of cinnamon
  • 3 cloves
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tbsp dry rose petals

FOR MASALA DAHI

  • 2 cup curd
  • powdered onion barista
  • Special korma masala
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi
  • 1/2 tsp kewra powder
  • 1 tsp rose water

FOR TADKA

  • 2 tbsp mustard oil
  • 2 green chilies
  • 8-10 ginger juliennes
  • 1 tbsp garlic paste
  • 1 cup water

Instructions
 

FRYING OF SOYA CHAAP

  • If the soya chaap, you have, is already in pieces, then all right. But in case you have frozen soya chaap sticks, then soak it in hot water for 10 minutes.
  • Thereafter remove the sticks.
  • Cut the chaaps into pieces.
  • Either you can deep fry them or add to the air fryer basket & apply oil.
  • Air fry @200°C for 15 minutes.
  • Turn the sides of chaap and apply oil.
  • Air fry again @200°C for 10 minutes.

MAKING OF ONION BARISTA

  • If you don't have microwave or air fryer, then deep fry onion in 1/2 cup oil till brown. Otherwise add onion in a microwave safe bowl.
  • Add oil and salt.
  • Mix them while mashing them well.
  • Microwave for 25 minutes or onion turns brown.
  • But do stir onion after every 8-10 minutes.
  • Take the onion out when brown and let it cool down completely.
  • Thereafter add onion barista in a grinder jar and grind to a smooth powder. Keep aside.

MAKING OF KORMA MASALA

  • Add bay leaf, green cardamoms, black cardamom, star anise, black pepper corns, nutmeg, mace, cinnamon, cloves, cumin seeds, fennel seeds & dry rose petals in a grinder jar.
  • Grind to a fine powder.

MAKING OF MASALA CURD

  • Take curd in a bowl and add powdered onion barista, special korma masala, red chilli powder, turmeric powder, coriander powder, garam masala, kasuri methi, kewra powder and rose water.
  • Whisk so well.

MAKING OF TADKA

  • Heat mustard oil in a handi or kadai upto the smoking point.
  • Add ginger juliennes, green chilies and garlic paste.
  • Cook for a minute.
  • Add masala curd.
  • Whisk it continuously otherwise curd may curdle.
  • Keep whisking until curd begins to boil.
  • Add fried soya chaap and water. Mix.
  • Put a lid and simmer for 10 minutes.
  • Soya chaap korma is ready. Serve hot with naan, roti or paratha. 
Keyword resturant stylesoya chaap korma, soya chaap korma recipe

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