Empty My Fridge
Lehsuni Mutton Boti Tikka in Airfryer Bakra Eid Special
Ingredients
- Mutton · boneless750 g
- Saltto taste
- Kacha papita Paste1 tsp
- Lemon1 tbsp
- Lehsan paste 1 & ½ tbs
- Yoghurt3 tbsp
- Cream2 tbsp
- Sabut Dhania Roasted & crushed1 tbsp
- Kashmiri lal mirch Powder1 tsp
- Kali mirchi powder1 tsp
- Garam masala · powder½ tsp
- Lal mirch crushed½ tsp
- Zeera roasted & crushed1 tbsp
- Baisan roasted 1 & ½ tbs
- Chaat masala½ tsp
- Makhan melted½ cups
- Vegetable oil2 tbsp
- Anardana crushed1 tbsp
- Lehsan finely chopped 1 & ½ tbs
- Brown sugar½ tsp
- Kali mirch crushed¼ tsp
- Hara dhania handful
- Pyaz rings
- Hara dhania
Instructions
- Put the boneless mutton, pink salt, papaya paste and lemon juice in a bowl, mix well, cover and rest for 1 hour.
- Uncover and add the garlic paste, yogurt, cream, coriander, Kashmiri red chilli powder, black pepper powder, garam masala, crushed red chilli, cumin, roasted gram flour and chaat masala. Mix well.
- Cover and marinate for 4 to 5 hours.
- Uncover, place the mutton pieces in the air-fryer bucket lined with liner, and air fry on the skewer setting at 170 C for 10 minutes.
- Meanwhile, in a bowl, mix the melted butter, cooking oil, crushed dried pomegranate seeds, chopped garlic, roasted crushed cumin, brown sugar, black pepper and fresh coriander to make the glaze.
- Take out the bucket, flip the mutton pieces, brush them with the glaze, and air fry on the skewer setting at 170 C for 10 minutes.
- Air fry on the skewer setting at 200 C for 5 more minutes.
- Arrange the tikka on a platter, brush with the glaze, sprinkle with chaat masala, and top with onion rings, lemon wedges and fresh coriander.
Summarized from Food Fusion's video. Watch it for the details.
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GarlicOnionLemonCreamBrown sugarYoghurtMuttonPomegranate
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