Tikka Paste
Tikka is another kind of BBQ’ed chicken which comprises of a few selected spices usually applied on the chicken but can also be cooked with goat or beef. Tikka is widely served and enjoyed at wedding events and get togethers in Pakistan, India, Bangladesh, and Nepal.
Ingredients Required:
- Meat 1 Kg
- Ginger Paste 2 Tablespoon
- Garlic Paste 2 Tablespoon
- Tikka Paste 15 tablespoon (150 g)
- Oil/Butter 6 Tablespoon
Cooking Method:
-
- Mix ginger and garlic paste, Tikka Paste and 2 tablespoon oil/melted butter in a small bowl and apply to the meat.
Optional: Add raw papaya slices or Anaaj Valley Papaya Paste to help with tenderizing. - Leave to marinate for 3 hours.
- If used, remove and discard the raw papaya slices from the meat.
- Then sew the meat onto skewers. Place on very low heat of coal/gas fire and grill lightly on all sides.
- Lightly brush the meat and grill evenly on each side until meat is tender and done.
- Mix ginger and garlic paste, Tikka Paste and 2 tablespoon oil/melted butter in a small bowl and apply to the meat.
Alternate way:
In a pan grease it with low quantity of oil, place chicken pieces and cooked them on low heat for around 10 minutes on each side, for beef and mutton it will take 30 minutes.
