Boil water in a utensil and add frozen soya chaap and a little salt. Wait until 10-15 minutes till they get soft. Then, drain the excess water and keep the chaap aside.
For the malai chaap marinade, blend together garlic cloves, green chillies, and ginger. Make a fine paste with them.
Now, take a large bowl and add hung curd, fresh cream, grated cheese, and ginger garlic paste.
Also add red chilli powder, cardamom powder, nutmeg powder, garam masala, black pepper, salt, corn flour and lemon juice. Mix them all together.
Cut soya chaaps into small pieces and toss them into the marinade. Make sure chaaps are coated well with the marinade. Keep the bowl aside for 30 minutes.
Heat a non-stick pan over medium flame and pour oil in it.
Add marinated soya chaaps to the pan and cook for 3-4 minutes. Flip the chaaps and cook the other sides as well.
After the chaaps turn golden brown, take them out and place them on tissue paper.
Finally, in a large bowl, add the soya chaaps, melted butter, fresh cream, lemon juice, chaat masala, green chillies and coriander leaves. Toss them well.
Serve the delicious Tandoori Malai Chaap with green chutney, lemon wedges, bell pepper, and onion rings.