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Tikka Botti Paste - Laziza

(Ref: CPS080-p)

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Tikka Botti Paste - Laziza - 315g - £3.95

Tikka Botti Paste - Laziza - 1kg - £8.95

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Available in 315g and 1kg jars

• Purity, Quality and Taste since 1985.

• With fresh Garlic and Ginger.

• Home Made.

Recipe for Tikka Botti:

Ingredients:

• Meat (Mutton or Beef cut in 1/2 inch pieces or 1 Chicken in 4 pieces) - 500-750g
• Yoghurt (whipped) - 1/2 cup (75g)
• Raw papaya with skin (Mashed) - For Beef Botti : use 3 tablespoon
• Raw papaya with skin (Mashed) - For Mutton Botti : use 1-2 tablespoon
• Raw papaya with skin (Mashed) - For Chicken Botti or Tikka : No need
• Cooking Oil/Ghee/Butter - As Required

Method:

• Put several deep cuts in Chicken where as in case of other Meat pierce with fork or knife.
• Mix 2-3 tablespoon (about 65g) of Laziza Tikka Botti Paste with Yoghurt and apply on Meat/Chicken pieces and keep 2-3 hours in refrigerator or in a cool place. (In case of hard Meat like Beef or big Mutton add grounded Raw Papaya also).
• Arrange the pieces of Meat/Chicken on spikes/rods and roast them in an oven or on coal fire.
• Keep the fire low and rotate the spikes/rods. Pour little Oil/Ghee/Butter and roast again. Enjoy with chutney fresh Salad and Parathas.

Ingredients:

Garlic, Ginger, Water, Vegetable Oil, Red Chilli, Salt, Coriander, Turmeric, Cumin Seed, Black Pepper, Cardamom, Tartaric Acid (E-334), Acetic Acid (E-260), Food Colours (E-102 + E-110, FD&C No. Yellow 5 + Yellow 6).

Product of Pakistan.

If there are any allergens in the ingredients they are marked as bold.

Produce of Pakistan / Packed in Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    Cedar Trade Park
    Cobham Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SD
    UK

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Testimonial:

"Dear Spices of India, I don't know how you managed to get this order to me so quickly, I only placed the order yesterday, less that 24 hours ago. I've just found out that I'm allergic to coffee, so I'm sure I'll be back for more of your teas. Thank you very much,"

- Allan Macdearmid

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