The word “tikka” means bits or chunks. Hence, boneless pieces of chicken, beef or lamb are marinated in a zesty hot Kausar spices and yogurt mixture. Its then skewed on skewers to be heated on an “angithi”. The pieces are brushed with “ghee” (clarified butter) at intervals to increase its flavor, while being continuously fanned till they are golden red and succulent. The dish can also be grilled to perfection in a home oven as well. Decorated with onion rings and lemon slices, Tikka Boti is served with coriander or tamarind chutney and hot chapatti.
Ingredietns
Method
Ingredietns
- 1 kg boneless cubes of Beef / Chicken / Mutton
- 1 tbsp of Kausar Garlic Paste
- 2 tsp Salt
- 1/2 tbsp of Kausar Ginger Paste
- 150-250 gms of Whipped Yogurt
- 90-175 gms Butter / Oil
- 1 packet Kausar Tikka Boti masala
Method
- Add Kausar Tikka Boti masala to yogurt, ginger and garlic paste to make a smooth marinade. Then add the meat pieces to the mixture and refrigerate or let it rest aside for 6-8 hours.
- Add salt in 4 glasses of water and soak the meat for 1-2 hours. Apply 3-4 deep cuts on mutton.
- Brush the meat periodically with butter / cooking oil and turn the skewers to heat evenly till golden brown. Remove any burnt meat with a clean cloth before serving.