In a bowl, mix 200 grams of hung curd, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of kasuri methi, 1 tablespoon of lemon juice, and salt to taste. Mix well to prepare the marinade.
Take 500 grams of soya chaap sticks and make small cuts on them to help the marinade penetrate better. Add the chaap sticks to the marinade and mix well, ensuring they are well coated. Let them marinate for at least 2 hours or overnight in the refrigerator.
Preheat your oven or tandoor to 200°C. Skewer the marinated soya chaap sticks onto metal skewers or soaked wooden skewers.
Cook the skewered chaap in the preheated oven or tandoor for 15-20 minutes, turning them occasionally to ensure even cooking. Baste with melted butter or oil during the cooking process to keep them moist.
Once cooked, remove the tandoori chaap from the skewers and serve hot with mint chutney and onion rings.