Mutton Tikka Masala – 90g



The precise origin of the dish is uncertain. Recipes for cooked meat enriched with Spices and mixed within a sauce date back to 1700 BCE found on cuneiform tablets near Babylon, credited to the Sumerians. During the Mughal dynasty, the Mughals brought “boneless pieces of cooked meat” called Tikka to India.


Chilli, Salt, Cumin, Coriander, Pepper, Cardamom, Ginger, Garlic, Bay leaf, Nutmeg, Paprika,  Spices & Other Condiments. Other Spices And Condiments.


Steps of Cooking

1, Prepare marinade in a bowl, add salt to taste, ginger- garlic paste, add 4tsp SIBU MUTTON TIKKA MASALA, 4tsp oil, 50gms yogurt and mix well.

2, Add 1kg. Mutton boneless pieces in the marinade and keep for 3-4 hours.

3, Sew marinade meat pieces in skewers and grill over low flame till ready.

4, Alternately bake in pre-heated oven (350o F) for 30-35 minutes. Keep turning and rub melted oil / butter on mutton pieces.

5, Garnish with SIBU CHAT MASALA, onion and lemon.