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Tender, succulent mutton pieces marinated in a rich, creamy blend of yogurt, cheese, and cashews. This Rajasthani specialty is mildly spiced and grilled to smoky perfection, a true royal treat.
For 4 servings
First Marination (Tenderizing)
Prepare the White Marinade
Second Marination (Flavor Infusion)
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
Tender, succulent mutton pieces marinated in a rich, creamy blend of yogurt, cheese, and cashews. This Rajasthani specialty is mildly spiced and grilled to smoky perfection, a true royal treat.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 500.19 calories per serving with 49.98g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Cook the Mutton Tikkas
Rest and Serve
Replace mutton with boneless chicken thighs to make 'Murgh Malai Tikka'. Reduce the first marination time to 30 minutes and cooking time to 10-12 minutes.
Use paneer cubes or large mushroom caps instead of mutton. Skip the first marination (papaya paste) and marinate for only 1-2 hours in the second marinade.
Bake the tikkas in a preheated oven at 200°C (400°F) for 15-20 minutes, turning halfway through. You can also use an air fryer at 180°C (350°F) for 12-15 minutes.
Add 1 tablespoon of dried fenugreek leaves (kasuri methi), crushed between your palms, to the white marinade for an extra layer of aroma and flavor.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides essential B-vitamins, particularly B12 from mutton, which is crucial for nerve function and the formation of red blood cells.
The use of hung curd and cheese contributes a good amount of calcium and phosphorus, minerals that are vital for maintaining strong and healthy bones.
Cashews provide monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
One serving of Safed Maas Tikka (approximately 150g) contains around 350-400 calories, primarily from the mutton, cream, cheese, and cashews.
Safed Maas Tikka is a rich and indulgent dish. While it's high in protein from mutton and provides calcium from dairy, it is also high in saturated fats and calories due to the cream, cheese, and butter. It's best enjoyed in moderation as part of a balanced diet.
Yes, but the mutton may not be as tender. You can use a commercial meat tenderizer powder as a substitute. Alternatively, marinate the mutton in just the ginger-garlic paste and lemon juice for a longer period (6-8 hours) before the second marination.
This usually happens if you use regular yogurt instead of hung curd. Hung curd has most of its whey drained, resulting in a thick, creamy consistency that is essential for this marinade.
Store leftover tikkas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a pan over low heat or in an oven/air fryer for a few minutes until warmed through. Avoid microwaving as it can make the mutton tough.