Ingredients:

1. Boneless beef undercut 750g
2. Himalayan pink salt 1 tsp or to taste
3. Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
4. Kacha papita (Raw papaya) paste 1 & ½ tbs
5. Olper’s Cream 1 Cup (200ml) room temperature
6. Dahi (Yogurt) whisked 1 & ½ Cup
7. Hari mirch (Green chilli) crushed 1 tbs
8. Sabut dhania (Coriander seeds) crushed 1 & ½ tbs
9. Zeera powder (Cumin powder) 1 & ½ tsp
10. Kali mirch powder (Black pepper powder) ½ tsp
11. Chaat masala 1 tsp
12. Garam masala powder ½ tsp
13. Himalayan pink salt ½ tsp or to taste
14. Kasuri methi (Dried fenugreek leaves) 1 & ½ tsp
15. Pyaz (Onion) cubes as required
16. Cooking oil 2-3 tbs
17. Cooking oil 1 tbs

Directions:

1. In a bowl,add beef,pink salt,ginger garlic paste,raw papaya paste & mix well,cover with cling film & marinate for 4 hours in refrigerator.
2. Add cream,yogurt,green chilli,coriander seeds,cumin powder,black pepper powder,chaat masala,garam masala powder,pink salt,dried fenugreek leaves & mix well,cover & marinate for 2 hours.
3. In wooden skewers,skew onion cubes,marinated beef boti alternately & reserve remaining marinade for later use.
4. On a cast iron pan,add cooking oil & cook skewers on low flame for 2-3 minutes,cover & cook on low flame for 4-5 minutes each side.
5. Apply cooking oil in between & cook skewers from all sides until golden brown (makes 13-14).
6. In the same cast iron pan,add cooking oil,reserved marinade,mix well & cook on low flame for 2-3 minutes.
7. Pour creamy sauce on beef tikka skewers & serve with rice & sautéed vegetables!