Kolkata's Mutton Tikia

Mutton Tikia is a famous meaty kebab from Kolkata comes with gravy.


Units Scale
  • To make the Mutton Tikia:
  • Mutton Mince Meat: 500g
  • Egg: 1
  • Sattu / Gram Flour: 50g
  • Green Papaya Paste: 1 Tbsp.
  • Onion Paste: 2 Tbsp.
  • Ginger Paste: 1 Tsp.
  • Garlic Paste: 2 Tsp.
  • Lemon Juice: 1 Tsp.
  • Green Chili Paste: 1/2 Tsp.
  • Kashmiri Red Chili Powder: 1 Tsp.
  • Garam Masala Powder: 1 Tsp.
  • Mustard Oil: 4 Tbsp.
  • Ghee: 1 Tsp.
  • Salt: to Taste

To make the Gravy:

  • Sattu/ Gram Flour: 2 Tbsp.
  • Onion Paste: 4 Tbsp.
  • Ginger Paste: 1 Tsp.
  • Garlic Paste: 2 Tsp.
  • Mellon Seed Powder/ Charmagaj: 1 Tbsp.
  • Garam Masala Powder: 1 Tsp.
  • Kashmiri Red Chili Powder: 2 Tsp.
  • Keora Water: 3-4 drops.
  • Mustard Oil: 4 Tbsp.
  • Ghee: 1 Tsp.
  • Khowa: 2 Tbsp. (optional)
  • Lemon Juice: 1 Tbsp.
  • Salt: to taste


  • Dry Red Chili: 1
  • Cinnamon Stick: 1"
  • Clove: 5-8
  • Black Cardamom: 1
  • Green Cardamom: 2-3
  • Black Peppercorn: 10


To make Mutton Tikia:

  1. Wash Mince Meat/ Keema and drain the water.
  2. Marinade the Keema with Green Papaya Paste, Onion Paste, Ginger Paste, Garlic Paste, Lemon Juice, Green Chili Paste, Kashmiri Red Chili Powder, Garam Masala Powder and salt overnight or at least for four hours.
  3. The meat may release moisture after few hours. Take a few spoonfuls of the liquid from the meat mixture and keep that aside.
  4. Grind the mixture using a food processor/ or mixer-grinder in medium speed for 20 seconds.
  5. Dry roast the Gram Flour aka Chatu.
  6. Now add gram flour to the mixture in batches until the mixture is sticky and can be shaped in form of a disk. Keep 1 Tsp. gram flour in reserve.
  7. If the mixture turned stiff, add the liquid preserved.
  8. Make palm-sized disks from the mixture and brush each with little oil.
  9. Heat the oil and ghee in a flat pan and keep the flame on the lower side once the oil is sufficiently hot.
  10. Keep 1 Tbsp. Oil in reserve.
  11. Sprinkle Gram flour over the disks. this will help to create the rough outer crust.
  12. Now place the meat disks over the oil and keep some gap in between.
  13. Shallow fry the meat disks and brush with oil in between.
  14. The flame must be on the lower side.
  15. Fry from both sides.

To Make the Gravy and finishing the dish:

  1. Dry roast the gram flour in a pan until it emits a nutty aroma.
  2. Now heat the oil along with Ghee in a Flat pan.
  3. Temper the oil with Dry Red Chili: 1Cinnamon Stick, Clove, Black Cardamom, Green Cardamom, and Black Peppercorn.
  4. Add Onion paste and cook till the onion turned light brown in color.
  5. Now add Ginger and garlic paste and cook for a minute.
  6. Add roasted Gram Flour and mix thoroughly.
  7. Add Mellon Seed Powder/ Charmagaj, Garam Masala Powder, Kashmiri Red Chili Powder, salt, and Mawa.
  8. Cook till the oil leaves the edge of the mixture.
  9. Add lemon juice followed by the Keora water to finish the gravy.
  10. Place fried Tikia and cook for 4-5 minutes. Using a spoon scoop some gravy and pour over the Tikia.
  11. Tikia is a delicate thing and hence calls for attention.


Mawa is optional however makes the gravy rich.
The gravy calls for extra oil. You may reduce as per taste.
Instead of Chatu/ Sattu, Besan will not work! If not available make a coarse powder of Bengal gram, Pigeon Peas (Arhar Dal/ tur Dal) and chickpeas. Take all the lentils in equal quantity.
Use a flat pan While tossing the Tikia with the gravy.
The delicate Tikia calls for attention else you get the soft kebab intact and that is, believeme, very unfortunate!.


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