In a bowl add the Soya chunks and cover them with water. Allow them to soak in the water, leave them standing for at least 1 hour.
After soaking, take out your soy chunks and squeeze them so that all the water come out.
Add all the marination ingredients into a mixing bowl.
Combine to a smooth paste.
Place soy chunks into marination and leave to marinate for at least 2 hours. The chunks will take in the marination.
After 2 hours and just before cooking, preheat your oven to 430° Fahrenheit/ 220° Celsius.
In a bowl add some butter and chopped Garlic and heat up.. The garlic flavors will infuse into the melted butter. Keep aside.
Wet skewers and place chunks on skwers. Place soya skewers on a baking pan.
Brush garlic butter over the skewers. Bake 430° Fahrenheit/ 220° Celsius for 10 mins first and brush them again with garlic butter.
Bake 5 more minutes. Take out again and repeat your butter brushing every time you see your soya balls getting too dry and again place them back into the oven for another last 5 minutes.
So your soya ball should be cooking in your preheated oven for about 20 minutes all together and you need to brush them with butter frequently so that they stay nice and moist which in turn promotes a crisp outside. The Soy Balls are ready when they have turned a bit dark in some places.
Serve hot with a lemon yogurt dip, mayonnaise or ketchup and a salad.
For a restaurant-style Indian tandoori chunks recipe, add red or orange food coloring. Otherwise skip it. I added food coloring to the recipe. You can get natural food colorings here too.