Best Cuts of Meat for Tikka

Chicken: thighs forgive, breast needs attention

Boneless thighs are a good starting point for boti: they tolerate grilling better than lean breast. Cut into even 4 cm cubes. Breast works too, but stop cooking as soon as a thermometer confirms 74°C.

Bone-in leg quarters suit classic chicken tikka. Slash through the thick meat towards the bone so marinade reaches more surface, and check temperature away from bone.

Beef and lamb: choose tenderness, not just a label

For a quick beef boti, ask for a tender whole-muscle cut such as sirloin or tenderloin. Cut across the grain into even pieces. Brisket, shin and many shoulder cuts need longer cooking and do not become tender simply because they sat in yoghurt.

Tender lamb leg suits namkeen boti. Older goat or mature sheep can need covered, slower cooking. For intact beef or lamb, the minimum target is 63°C followed by at least a 3-minute rest; minced meat is different.

Mince and fish need different handling

Seekh and gola kebabs benefit from mince with enough fat to hold together and stay juicy, roughly 15 to 20 percent for beef. Keep mince cold, squeeze onion dry and cook beef or lamb mince to 71°C.

For fish tikka choose firm, thick, boneless fillets. A grill basket is easier than skewers for delicate pieces. Check for pin bones and cook fish to 63°C; the red-meat 3-minute rest rule does not apply.

What to ask at the counter

Ask what animal and cut you are buying, whether it is minced or mechanically tenderised, and whether it has been previously frozen. A generic packet labelled BBQ meat tells you little about tenderness.

• Choose even pieces rather than mixing tiny offcuts with thick cubes.
• Remove tough silver skin; leave some fat for flavour.
• Keep meat chilled on the trip home and refrigerate at 4°C or below.