Saat Masalay || 7th Masala || BEEF or MUTTON TIKKA BOTI MASALA

Dear friends, presenting the 7th Masala recipe of SAAT Masalay series,
TIKKA BOTI MASALA , PURANI DILL Style. Copyright Protected
RECIPE CARD: Salt: 1 Tbsp or to taste, Red Chili Powder: 1 Tbsp or to taste, Turmeric: 2 Tsp, Crushed pepper: 1.5 Tbsp, , Garlic Powder: 1.5 tbsp, Ginger powder: 1.5 tbsp, Onion Minced: 1 tbsp, Coriander Powder: 1 tsp, Cumin Powder: 1 tsp, Coarsed Black Pepper: 1 tsp, Pipli Powder: 1 tsp, Kabab Chini Powder; 1 tsp, Green cardamom Powder: 1/4 tsp
Saada Garam Masala: 1 tbsp, To make SAADA GARAM MASALA, Cumin: 3 tbsp, Black pepper: 1 Tbsp, Cloves: 1 tsp, Black Cardamom: 4, Cinnamon stick: 1 of 2″, Fine Grind all spices and take 1 tbsp for your Tikka Boti Masala.
HOW TO COOK: Masala is good for 1 Kg (For Spicy) and Also Good for 1.5 Kg (Less Spicy)
Mutton/Beef Boneless: 1 to 1.5 Kg ( 2 inch cubes) Papaya Paste: 2 to 3 Tbsp, Yogurt: 1/2 cups, Mustard Oil: 4 tbsp, Lemon Juice: 3 tbsp, Green Chili Paste: 1 tbsp,
Ginger Paste: 1 Tbsp to 1.5 tbsp (OPTIONAL), Garlic Paste: 1 Tbsp to 1.5 tbsp (OPTIONAL)
Combine all ingredients and mix well. Marinate 1 hour on room temperature or 3 hours in refregeratore. Then Grill on charcoal for best results