Air fryer recipe · Starters
Charred Mutton Tikka
Yogurt-marinated mutton chunks with smoky edges and a deep, tangy masala punch.
- 50 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 280kcal
- 15.0 gprotein
- 3.2 gcarbs
- 22.7 gfat
- 0.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Mutton (boneless cubes)450 g
- Thick hung curd1/2 cup
- Ginger-garlic paste2 tbsp
- Kashmiri chilli & tikka masala2 tsp each
- Lemon juice1.5 tbsp
- Mustard oil2 tbsp
Method
First tenderising rub
Pierce the mutton cubes and rub them with lemon juice, ginger-garlic paste and salt. Let this sit for twenty minutes so the lemon begins softening the tougher meat and the flavour reaches inside the cuts.
Mix the curd marinade
Whisk the hung curd with Kashmiri chilli, tikka masala and mustard oil into a thick coating. Hung curd clings much better than runny yogurt, so it gives a fuller, richer crust that colours well.
Marinate long
Coat the cubes thoroughly and chill them for at least two hours, longer if you can. Mutton needs plenty of time to take in the flavour and turn tender, so do not rush this step.
Thread and preheat
Thread the cubes onto skewers or spread them on the tray with a little gap between each. Preheat the air fryer so they sear straight away and brown rather than stewing in their own juices.
Air-fry for char
Air-fry at 200°C for 16 min, turning twice and brushing with oil each time, until the edges are charred in spots. The tikka is done when the meat is cooked through with no pink in the centre.
