Impress Guests With This Flavorful Mutton Tikka Recipe

Ingredients

For the Marinade:

• Mutton (boneless, cut into 1-inch cubes) – 500 grams
• Yogurt – 1 cup (preferably thick Greek yogurt)
• Ginger-Garlic Paste – 2 tablespoons
• Lemon Juice – 2 tablespoons
• Red Chili Powder – 1 teaspoon (adjust to taste)
• Turmeric Powder – ½ teaspoon
• Garam Masala Powder – 1 teaspoon
• Cumin Powder – 1 teaspoon
• Coriander Powder – 1 teaspoon
• Chat Masala – ½ teaspoon
• Kasuri Methi (dried fenugreek leaves) – 1 teaspoon, crushed
• Mustard Oil – 2 tablespoons (you can substitute with vegetable oil)
• Salt – to taste
• Black Pepper Powder – ½ teaspoon
• Green Chilies – 2, finely chopped (optional for extra heat)
• Fresh Coriander Leaves – 2 tablespoons, finely chopped

For Grilling:

• Oil or Butter – for basting
• Lemon Wedges – for garnish
• Onion Rings – for serving
• Mint Chutney – for dipping

Equipment Needed:

• Mixing Bowl
• Skewers (metal or wooden; if using wooden, soak them in water for 30 minutes to prevent burning)
• Grill/Griddle/Oven
• Brush (for basting)

Instructions

1. Prepare the Mutton:

• Cleaning and Cutting:
  • Ensure the mutton is boneless for easy grilling and better texture. Rinse the mutton pieces under cold running water.
  • Pat dry with paper towels to remove excess moisture, which helps the marinade adhere better.
  • Cut the mutton into uniform 1-inch cubes to ensure even cooking.

2. Make the Marinade:

• Combine Ingredients:
  • In a large mixing bowl, add the thick yogurt. Yogurt not only acts as a tenderizer but also imparts a rich flavor.
  • Add ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, chat masala, and crushed kasuri methi.
  • Pour in the mustard oil and mix thoroughly. Mustard oil adds a distinct flavor characteristic of North Indian tikkas.
  • Add salt and black pepper powder to taste. If you prefer extra heat, incorporate finely chopped green chilies.
  • Finally, add the finely chopped fresh coriander leaves and mix all ingredients until well combined.

3. Marinate the Mutton:

• Coating:
  • Add the cleaned and dried mutton cubes to the marinade. Ensure each piece is thoroughly coated with the marinade.
• Resting Time:
  • Cover the bowl with plastic wrap or a lid and refrigerate. Allow the mutton to marinate for at least 6 hours for maximum flavor infusion. For even better results, marinate overnight.
  • Tip: The longer the marination, the more tender and flavorful the mutton will be.

4. Prepare for Grilling:

• Preheat the Grill/Oven:
  • If using a grill or griddle, preheat it to medium-high heat.
  • For an oven, preheat to 220°C (430°F) and set the rack to the middle position.
• Skewering:
  • Thread the marinated mutton cubes onto skewers, leaving a small gap between each piece to ensure even cooking.
  • Note: Avoid overcrowding the skewers to prevent steaming instead of grilling.

5. Grill the Mutton Tikka:

• On a Grill or Griddle:
  • Place the skewers on the preheated grill or griddle.
  • Cook for about 15-20 minutes, turning occasionally to ensure even grilling on all sides.
  • Basting: Brush the mutton with a little oil or melted butter halfway through the cooking process to keep it moist and enhance flavor.
• In an Oven:
  • Arrange the skewers on a baking tray lined with aluminum foil or parchment paper.
  • Bake for 15-20 minutes, flipping the skewers halfway through.
  • For a charred effect, broil on high for the last 2-3 minutes.

6. Check for Doneness:

• Tenderness:
  • The mutton should be cooked through, tender, and slightly charred on the edges.
• Internal Temperature:
  • For precision, use a meat thermometer. The internal temperature should reach 70°C (160°F) for well-cooked mutton.

7. Garnish and Serve:

• Final Touches:
  • Remove the skewers from the grill or oven.
  • Sprinkle some additional chat masala and a squeeze of fresh lemon juice over the tikka for extra zest.
• Serving:
  • Serve the mutton tikka hot, garnished with lemon wedges and accompanied by onion rings.
  • Offer mint chutney or a yogurt-based dip on the side for dipping.

Tips for Perfect Mutton Tikka

• Choosing the Right Cut:
  • Opt for tender cuts of mutton like leg or shoulder. Ensure the meat is fresh and of good quality.
• Marination Time:
  • Longer marination allows the spices to penetrate deeply, resulting in more flavorful and tender meat.
• Tenderizing the Meat:
  • If using tougher cuts, consider adding a teaspoon of lemon juice or vinegar to the marinade to help break down the meat fibers.
• Consistent Size:
  • Cut the mutton into uniform pieces to ensure even cooking.
• Avoid Overcrowding:
  • Whether grilling or baking, ensure there’s space between the skewers for proper heat circulation.
• Use of Mustard Oil:
  • Authenticity is key. Mustard oil imparts a distinct flavor typical of traditional tikkas. If unavailable, vegetable oil is a suitable substitute.
• Basting:
  • Regularly basting the mutton keeps it moist and enhances the smoky flavor.
• Resting After Cooking:
  • Let the grilled mutton rest for a few minutes before serving. This allows the juices to redistribute, making the meat more succulent.
• Alternative Cooking Methods:
  • If you don’t have a grill, you can use a stovetop grill pan or even a broiler in your oven to achieve similar results.
• Serving Suggestions:
  • Pair mutton tikka with naan, roti, or steamed rice. It also goes well with a side salad or pickles.

Nutritional Information (Approximate per Serving)

• Calories: 250 kcal
• Protein: 25g
• Fat: 15g
• Carbohydrates: 5g
• Fiber: 1g

Conclusion

Making Mutton Tikka at home is a rewarding process that results in a delicious and aromatic dish perfect for any occasion. By following this detailed recipe, you can enjoy tender, flavorful mutton tikka with the convenience of home cooking. Whether you’re hosting a dinner party or craving a hearty meal, this recipe is sure to impress your taste buds and your guests.

Enjoy your homemade Mutton Tikka with your favorite sides and relish the rich flavors of this classic Indian delicacy.