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.