Ingredients
- 500g boneless beef or mutton, cut into small cubes
- 3 tbsp oil or ghee
- 2 tbsp butter
- 2 tbsp yogurt
- 1 tbsp ginger garlic paste
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp crushed coriander seeds
- ½ tsp cumin seeds
- ½ tsp red chilli flakes (optional)
- 2–3 green chillies, sliced
- 1 tbsp lemon juice
- Fresh coriander for garnish
- 1 small onion, sliced (optional)
Instructions
- Marinate the meat
- Add meat cubes to a bowl.
- Mix with yogurt, ginger garlic paste, salt, black pepper, crushed coriander, cumin, and lemon juice.
- Let it marinate for 20–30 minutes (or longer for extra tenderness).
- Cook on tawa
- Heat oil/ghee on a hot tawa or heavy pan.
- Add marinated meat and cook on medium-high heat.
- Stir occasionally until the meat releases its juices.
- Make it tender
- Cover and cook for 15–20 minutes until soft and fully cooked.
- Add a splash of water if needed.
- Final bhunai
- Add butter, green chillies, and sliced onions.
- Cook on high heat for 3–5 minutes until the meat gets a slightly roasted tawa flavour.
- Serve
- Garnish with fresh coriander.
- Serve hot with naan, roti, raita, or salad.
Nutrition Facts (Approx. per serving)
- Calories: 380 kcal
- Protein: 35g
- Carbohydrates: 5g
- Fat: 24g
Tips
- For extra juicy boti, use meat with a little fat.
- Longer marination makes the meat softer.
- Finish with a little butter for authentic tawa flavour.
🍢 Soft • Juicy • Spicy • Perfect 30-minute dinner recipe ✨
