Mutton Tikka Punjabi
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Mutton Tikka Punjabi is a robust and deeply flavor-saturated grilled meat delicacy that showcases the bold spice palette of North India. This recipe features boneless, tender pieces of mutton double-marinated in raw papaya, hung curd, and a concentrated blend of Kashmiri red chilies and toasted whole spices. The meat is skewered and grilled over charcoal or a high-heat oven until the fat renders perfectly, creating a professional-grade charred exterior and a meltingly soft interior. Known for its intense smoky aroma and vibrant color, it is a flagship starter in Punjabi tandoori cuisine. It represents the patience and technique required to make tough meat incredibly tender and delicious. Best served hot with roomali rotis and a side of spicy onion rings.
Ingredients
Cooking Instructions
Tips & Secrets
- Using raw papaya paste is non-negotiable for mutton; it is the professional secret to breaking down tough fibers and ensuring tender meat.
- Long marination (overnight) is mandatory for mutton tikkas to achieve the depth of flavor required for authentic Punjabi style.
- Basting with butter while grilling prevents the lean meat from drying out and provides a magnificent professional gloss.
- Using mustard oil in the second marinade provides the characteristic pungent aroma of a traditional Punjabi dhaba.
Nutritional Information(Per 1 portion (200g))
340 kcal
26g
22g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.