Boti tikka

Boti tikka 

Boti Tikka is without a doubt one of the most delectable conventional Barbeque dish. It tends to be made with sheep, hamburger, and chicken meat according to your prerequisite. Marinated well with every single zesty sauce and flavors, Boti Tikka gives you heavenly fiery and tart taste. The most well known BBQ is Boti Tikka that is additionally utilized in Paratha Roll. Individuals additionally prefer to eat it with Paratha or Kandhari Naan. It is served by Onion Rings, Raita and Green Chutney. This Boti Tikka is ideal to serve on Eid ul Adha evening gatherings, or even at any typical home gathering as it doesn't require some investment to plan. Attempt this novel formula of Boti Tikka and appreciate with your loved ones.

Fixings

1 kg Beef boTi OR sheep/goat/chicken

1 teaspoon full salt

3 teaspoon red stew powder (lal mirch powder)

½ teaspoon turmeric powder (haldi)

approx ½ to ¾ tea spoon squashed crude papaya with skin OR some other meat tenderizer (kuTa hua kaccha papita chilkay ke sath)

squashed ginger and garlic 1½ table spoon (kuTa hua adrak aur lehsan)

¼ cup lemon juice (lemon ka ras)

oil for brushing on the boTi tikkas while they are on BBQ

Technique

For marination:

1.Crush ginger and garlic in pestle and mortar and afterward include a little water and smash more with the goal that all the kinds of ginger and garlic come in water. strain it and add just this seasoned water to the meat in a bowl.

2.If you are utilizing crude papaya smash it and add to the meat.

3.Add all the flavors and lemon squeeze also.

4.After including everything aside from oil,leave the tikka botti for marination for quite a while.

5.If you are utilizing wooden(bamboo) sticks, absorb them water for the time being or in any event, for 1½ hrs is fine; with the goal that they won't consume on BBQ.

6.Put boTi on the sticks leaving some space in the middle of each botti, this will assist them with cooking equitably and rapidly also.

7.Depending on the size of sticks around 7-8 pieces for every stick will be fine.

On the Bar BQ:

1.Light the BarBQ early with the goal that its well hot before the tikkas are put on it so unexpected high warmth to tikkas will seal all the juices of meat inside and they will be overall quite succulent and won't be dry.

2.Keep applying oil on the tikka botti when set on the BBQ, when done on one side, turn them over and apply oil once more.

3.When they change brilliant and not any more pink juices drop from them they are finished. Present with chatni.