Pairs well with Masala Tikka Boti
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Masala Tikka Boti
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Juicy and flavorful boneless beef tikka marinated with a blend of spices, yogurt, and margarine, grilled to perfection and glazed for an unforgettable Eid BBQ.
00:00:30 total
Serves 6
medium
Meat Main Course
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Ingredients
- boneless beef boti (Muqaddam/Tenderlion/Topside) - 750 g (cut into pieces)
- ginger garlic paste - 2 tbsp
- cumin seeds - 1 tbsp (roasted and crushed)
- Kashmiri red chilli powder - 1 tsp
- meat tenderizer - 1 tbsp
- carom powder (ajwain powder) - 1/2 tsp
- turmeric powder - 1/2 tsp
- black pepper powder - 1 tsp
- red chilli powder - 1/2 tbsp (or to taste)
- coriander powder - 1 1/2 tbsp
- Himalayan pink salt - 1/2 tbsp (or to taste)
- lemon juice - 2 1/2 tbsp
- yogurt - 3 tbsp
- Blue Band margarine (soft) - 2 tbsp (for marinade)
- fresh coriander (chopped) - 2 tbsp
- Blue Band margarine - 2 tbsp (for glaze)
- crushed red chilli - 1/2 tsp (for glaze)
- chaat masala - 1/2 tsp (for glaze)
- Himalayan pink salt - 1 pinch (for glaze)
- lemon juice - 1 tsp (for glaze)
- lemon slices - watch the video to see (for garnish)
- fresh coriander (chopped) - watch the video to see (for garnish)
Instructions
- Prepare initial marinade: In a bowl, add beef, ginger garlic paste, roasted and crushed cumin seeds, Kashmiri red chilli powder, meat tenderizer, carom powder, turmeric powder, black pepper powder, red chilli powder, coriander powder, Himalayan pink salt, and lemon juice. Mix well, cover with cling film, and marinate for 1 hour.
- Add yogurt and margarine to marinade: Add yogurt, soft margarine, and chopped fresh coriander to the marinated beef. Mix well, cover, and marinate for an additional 2-3 hours.
- Prepare glaze: In a bowl, combine margarine, crushed red chilli, chaat masala, Himalayan pink salt, and lemon juice. Microwave for 10 seconds to melt margarine and blend flavors. Set glaze aside.
- Skewer and grill: Thread the marinated beef pieces onto metal skewers (makes 6 skewers). Place skewers on a burning charcoal BBQ grill and cook from all sides until done, brushing the prepared glaze intermittently.
- Garnish and serve: Garnish the cooked tikka boti with lemon slices and chopped fresh coriander. Serve hot.
