Pakistan – Mutton Tikka Boti

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by Dahiza Umar

INTRODUCTION

This dish is popular among the bar b qued dishes made up of meat like seekh kabab, malai boti, chicken tikka, mutton tikka and many many more. It is so versatile dish so you can make as the side dish to enhance the sparkle of the dining table and as a snack on the evening tea as a ”HIGH TEA”, you can make a dish by add this cooked tikka made of any meat into the traditional spicy, yummy and palatable gravy usually very thick full of richness. This dish is full of flavors, spices, juiciness and tenderness as just it is perfect for a special occasions like get togethers, dinners, festivals like eid etc. This tikka dish either chicken or mutton is a popular dish in the food menu of any Pakistani restaurant.

”One way to reduce your stress is to have a hearty dinner”

The meaning of word tikka is” bits and pieces ” , it named because the meat either chicken or mutton is cut into small pieces and than marinated with the flavors, spices, yogurt and cream to make it creamy and rich and aromatic by adding spices than grill on the charcoal by set it onto the skrewers, while cooking on the charcaol, butter or oil is brushed or sprinkle on the top of the meat so that the moisture locked into the meat pieces and stay juicy. Bar b que is a slow cooking process in which the heat from the hot charcoal make the meat flavorful by adding the smoky taste and moisturized spicy meat

HISTORY

It is written that in 13th century, the Mughals spread their love of grilled meats, because as all those were Muslims and the taste of them are very Royal, the dinners were arranged and dozens of the dishes were made of meat. This dish is also originated at the time of Mughals in Indian subcontinent.

PLACE OF ORIGIN

Indian subcontinent and now included in the national cuisine of Pakistan, India and Bangladesh inspired by Mughals

CUISINE

The cuisine we can say is ” MUGHAL’S CUISINE”

VARIETIES OF THE DISH

  • Paneer tikka
  • chicken tikka
  • mutton tikka
  • tikka boti
  • tikka masala
  • vegetable tikka
  • aloo tikka ( potato )

INGREDIENTS

  • 1 kg boneless mutton ( cut into small pieces)
  • 4 tbsp garlic paste
  • 4 tbsp ginger paste
  • 6 tbsp green chili paste
  • 4 tbsp vinegar
  • 1 tbsp salt
  • 1 tsp red pepper
  • 2 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 2 tbsp lemon juice
  • 1/2 cup yogurt
  • 1/2 cup cream
  • 4 tbsp mayonnaise
  • charcoal for grilling
  • oil for brushing

METHOD OF COOKING

  • Take a mixing bowl and add all the ingredients into the bowl along with meat pieces and let it marinated for 2 hours to retain the juiciness and spiciness of the meat.
  • Now take the griller in which heat the charcoal.
  • Place the meat pieced into the skrewer.
  • Grill them while brushing the oil over it
  • When the color appeared on the top of the meat, serve it

PREPARATION TIME : 10 MINUTES

COOKING TIME : 20 MINUTES

CALORIES : 200 PER SERVING

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