Mutton Malai Tikka Recipe, Juicy Boneless Bites
Boneless mutton in a creamy cheese, cream and cardamom marinade, grilled until soft and lightly charred. Mild and rich.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Cut
Cut the mutton into 3 cm cubes. Pat dry.
- 03Marinate
Mix all the marinade ingredients. Coat the mutton and rest for at least 2 hours, or overnight in the fridge.
- 04Skewer
Thread the cubes onto oiled skewers, leaving space between pieces.
- 05Cook
Grill or roast at 220 °C for 15 to 18 minutes, turning once, until cooked through and lightly spotted.
- 06Rest
Rest for 3 minutes. Serve with onion rings and lemon.
Questions
Why is hung curd used?+
It has less water, so the marinade clings and the tikka grills instead of steaming.
Can I use an air fryer?+
Yes. Cook at 190 °C for 12 to 14 minutes, turning once.
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