(1) For Marination
In a large mixing bowl combine yoghurt, Kashmiri red chili, Turmeric Powder Chaat masala, Kasoori methi, Black pepper powder, Cumin powder, Salt, lemon juice, Fresh cream and melted butter. Mix all the ingredients well and set aside.

Drain and wash the soya chaap, ensure the chaap texture is fibrous and firm.

You can cut soya in diced form
Remove the stick by pulling it out and then cutting it into 2 or 3 pieces, the texture has to be porous and spongy.

Add the soya chaap pieces into the prepared marinade mixture and stir until all the chaaps are well coated. Once done cover and keep aside for minimum of 30 minutes or maximum of 2 hours or more. The longer you keep the better the flavour.

Next start to skewer the soya chaap pieces on the steel skewers, piece by piece. Once all the sticks are done, brush melted butter on each side of the soya chaaps. This step will give extra flavour and a nice coating in the soya chaaps.

Once done broil the soya chaaps over high heat again, for 1 minute or until you get black spots on the soya chaaps.

(2) For Assembling -
In a bowl add soya chaap
pieces, onions, coriander, lemon Juice, Red chilli powder, Chaat Masala, Garam Masala, Fresh cream, Mayonnaise and finally melted butter. Give it a good stir.