Begin by gently removing the soya chaap from their skewers and cutting them into bite-sized pieces for even cooking.

In a mixing bowl, combine the chaap pieces with ginger-garlic paste, salt, curd, red chili powder, and turmeric. Mix well and allow them to marinate for 30 minutes to 1 hour.

Heat refined oil in a pan over medium heat. Add the marinated chaap pieces and fry until crispy and golden brown, about 5-7 minutes. Remove and set aside.

In a blender, combine chopped tomatoes, ginger, garlic, and Kashmiri dried chilies and blend until smooth.

In the same pan, add more oil if necessary and heat. Add bay leaf, green and black cardamom, and cumin seeds, cooking until fragrant.

Add chopped onions and sauté until golden brown, about 5-6 minutes.

Stir in the blended tomato mixture and cook until the oil separates from the gravy, approximately 5-7 minutes.

Pour in hot water and incorporate kasuri methi and garam masala, letting it simmer until thickened, about 5-10 minutes.

Gently add the crispy soya chaap into the gravy, cover the pan, and cook for an additional 5 minutes.

Remove from heat and garnish with freshly chopped coriander before serving.