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🥘 Afghani Mutton Tikka Recipe (Restaurant Style at Home)

Afghani Mutton Tikka Recipe (Restaurant Style at Home)

If you're craving melt-in-your-mouth meat that's marinated with creamy, mildly spiced Afghani flavors, you're in for a treat! This Afghani Mutton Tikka 🥘 is a royal recipe straight from the North-West Frontier cuisine — and no, you don’t need a tandoor to pull it off like a pro. We’re about to give your kitchen a Michelin star (figuratively, don’t come at me, Gordon Ramsay).

Plated Afghani mutton tikka with creamy marinade, grilled to perfection and served with mint chutney and lemon wedges.
Afghani Mutton Tikka – Creamy, Juicy & Full of Royal Restaurant-Style Flavor!

⭐ Why You'll Love This Recipe

  • Creamy, mildly spiced, and absolutely finger-licking
  • No tandoor required – oven or tawa works great!
  • Perfect for parties, festive dinners, or midnight snack attacks
  • Makes your neighbors jealous (optional, but fun)

🛒 Ingredients You’ll Need

For the Marinade:

  • 500g mutton (ribs or boneless chunks)
  • ½ cup hung curd (yogurt)
  • 2 tbsp fresh cream
  • 1 tbsp cashew paste
  • 1 tbsp ginger-garlic paste
  • 1 tsp white pepper powder
  • 1 tsp garam masala
  • ½ tsp cardamom powder
  • 1 tbsp lemon juice
  • 1 tbsp melted ghee
  • Salt to taste

For Grilling:

  • Butter or ghee (for basting)
  • Onion rings, lemon wedges, mint chutney (to serve)

🧑‍🍳 Step-by-Step Recipe (Restaurant Style)

🥄 Step 1: Marinate Like a Mughal

  • Wash and pat dry the mutton pieces.
  • In a large bowl, mix yogurt, cream, cashew paste, spices, ghee, and lemon juice.
  • Add mutton and coat well. Massage it like it owes you money.
  • Cover and marinate in the fridge for at least 6 hours (overnight is best).

🔥 Step 2: Pre-Cook for Juiciness

  • Optional but great: Pre-cook marinated mutton in a pan with 1/4 cup water for 15 minutes till tender. Helps if using tougher cuts.

🔥 Step 3: Time to Roast or Grill

  • Oven: Preheat to 200°C (390°F). Line a baking tray, place mutton pieces, and bake for 20–25 minutes. Baste with ghee or butter halfway through.
  • Tawa/Pan: Heat a non-stick pan, add a little ghee, and cook mutton pieces on medium flame till browned on all sides.

🍋 Step 4: Serve Like a Royal Chef

  • Serve on a sizzler plate or wooden board with onion rings, lemon wedges, and green chutney.
  • Sprinkle chaat masala for extra zing.

💡 Tips to Nail It

  • Use hung curd for thick, creamy marinade (no watery mess).
  • Ribs or shoulder cuts give juicier results.
  • Marinate longer for deeper flavor.
  • If baking, broil at the end for a charred finish.

📌 Variations to Try

  • Afghani Mutton Seekh Tikka – Shape into seekhs and grill
  • Afghani Mutton Boti Kebab – Use boneless cubes and skewers
  • No-Dairy Version – Swap cream with coconut milk and cashew paste

🤔 FAQs

Q: Can I use chicken instead of mutton?
A: Totally! Adjust cooking time since chicken cooks faster.

Q: What makes Afghani tikka different?
A: It's milder, creamy, and relies on white spices like cardamom and pepper rather than red chili.

Q: Can I freeze it?
A: Yes! Marinated meat freezes well for up to 2 weeks. Just thaw and grill.


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