by Usama Tariq
Introduction of Mutton Tikka
Mutton tikka boti is a special type of dish in Pakistan and also the most famous grilling dish in our country. Everyone knew that the festival of Eid-ul-Azha is recently gone and every Muslim doing Sacrificing of animals in the name of Allah and the remember of Hazrat Ibrahim (A.S). the sacrificing of Sheep, Goats, cows, and camels are giving patience to Muslims and motivation of helping the poor’s through the sharing of meat. Therefore, on the occasion of the Eid festival, there is a lot of preparation of meat dishes especially mutton and beef at every home in Muslim countries and Mutton Butter Tikka Boti is one of them. This dish has come from the West Asian region. Mutton tikka boti is a delicious and delightful recipe and it is very good and healthy for a human being. It has less cholesterol and a great number of calories, and it has no side effects for a patient or a normal person. When we talk about mutton it has a lot of benefits like it also has a lot of sources of vitamins and minerals, mutton has much iron and less amount saturated fat than chicken and beef meat, etc. there are three different phases or levels of making Mutton Tikka Boti.
Marinating of Meat
Marinating any type of meat is a very important step for making grill cooking, steam cooking, etc. basically, marinating means the reserving of meat after applying the ingredients and spices. Same as in this dish first cut the mutton meat into small tikka pieces and then apply all spices and ingredients needed on it and then reserve the meat for a recommended time, this is the marinating process.
For this process, you must apply the marinating process first and then apply the grilling step or phase. It is the phase in which we burn the charcoal set them into a metallic box (angeethi) and grill the tikka boti on it with the help of metallic skewers, cook them from both sides until turn the color changes from dark brown and then apply butter herb on it during the grilling process.
Serving is also an important phase of Mutton Butter Tikka Boti. In this phase, we serve this dish with different things like hot Nan, mint yogurt, Sourdough Chapati, vegetable salad, etc. at the occasion of Eid-ul-Azha serve it in front of your guests or your loved ones and sometimes some friends get together and enjoy the making of Tikka boti, kebab, etc. in our country Pakistan.
Origin and History
There are different claims about its origin, but from the information of food historians, the Mutton Tikka Boti was coming from the Indian Subcontinents. As we know that every type of cuisine has its own background history and origin. First, the word tikka came then it becomes divided into different parts and sections, the word ‘tikka’ means a piece of meat (in our language people say it ‘Boti’). Then further it changes and becomes some new variations with time and then in last a great dish found called Mutton Tikka Boti.
This dish has many variations the following variations are as follows.
Indian Subcontinent Variations
In Indian subcontinent variations tikka is considered as a boneless piece of meat (like Chicken meat, mutton meat, beef meat, etc.) there are different types of Tikka’s recipes like
- Tandoori chicken Tikka
- Chicken/ Mutton Tikka Masala
- Paneer Tikka
- White Chicken Karahi with Tikka Boti
- Malai Boti (creamy soft tikka)
All recipes could make with different meat like mutton, beef, etc.
Different Cultural Variations
Same recipes are applied in different European countries like regular recipe chicken tikka masala but a little bit of variation occurs like in Mexican Cuisine they make a recipe in different style such as Tikka Masala Burrito.
- Calories: 652 kcal
- Cholesterol: 174mg and 58%
- Fats: 40g and 62%
- Preparation Time: 2 to 3 hours
- cooking Time: 20 minutes
- Total Time: almost 3 hours
- Boneless mutton 750g (with 10 % fat)
- (Raw papaya) paste 1 & ½ tbs
- (Salt) 1 tsp or to taste
- (White pepper powder) ½ tsp
- (Cumin powder) 1 tsp
- (Black pepper powder) 1 tsp
- Garam masala powder 1 tsp
- (Red chili powder) ½ tsp or to taste
- (Coriander powder) ½ tsp
- (Green chili) paste ½ tbs
- (Ginger garlic paste) 1 & ½ tbs
- Cream 2 tbs (optional)
- (Yogurt) whisked ½ Cup
- Lemon juice 1 & ½ tbs
- Butter salted ¼ Cup (approx. 50g)
- Butter salted ¼ Cup (approx. 50g)
- (Garlic) chopped 2 cloves
- (Fresh coriander) chopped 1 tbs
- (Kashmiri red chili) powder ¼ tsp
Steps of Making
- Take a medium-size bowl to add 750g boneless mutton pieces.
- Then add raw papaya paste and mix it well through your hands.
- Let’s cover the bowl and marinate it for 2 hours approximately.
- After completion of marinating time uncover the bowl add 1 tsp salt or to taste, half tsp of white pepper powder, 1tsp of cumin powder, and black pepper powder then mix it well until all spices are well combined.
- Then add (garam masala powder) whole spice powder, half tsp of red chili powder or to taste, coriander powder, green chili paste, 1.5 tsp of ginger garlic paste, 2 tsp of cream (optional), half cup of whisked yogurt, and in last half cup of melted butter into the bowl.
- Now wear the plastic gloves in your hand and mix them very well until all spices are well combined.
- Now again cover the bowl and leave it for margination for approximately 2 to 3 hours.
Preparation of Herb Butter
- Now take a saucepan add ¼ cup of butter and leave it to melt at low flame.
- Then add 2 cloves of chopped garlic and sauté for a minute.
- Then add 1 tsp of fresh coriander, Kashmiri red chili powder, and mix it well
- Set aside.
Steps for Grilling
- Burn the charcoals first.
- Then set the marinated mutton pieces into the metallic skewers.
- Let’s grill the mutton pieces on burning charcoal until or unless all pieces are properly grilled from all sides.
- During grilling of mutton pieces apply ready herbed butter between the pieces of mutton.
- Set a metallic skewer to the serving tray and serve it with hot nan and mint yogurt (raita).
- Enjoy the meal.
- Serving: 3 to 4 Persons
- Origin: Indian Subcontinent
- Cuisine: Indian
- Taste: Spicy and Juicy