Beef Tikka Boti

Ingredients

• 700 g gosht (beef) (Cut from shoulder or brisket in 1.5-inch cubes; some marbling ideal — ask butcher for boti cut)
• 120 ml dahi (yoghurt) (Full-fat; beef marinade can be thicker than chicken)
• 1 tsp kachri ya papita (dried tenderiser) (Raw papaya paste or kachri powder — beef needs a tenderiser unlike chicken)
• 2.5 tbsp adrak lahsun paste (ginger garlic paste) (More than chicken — beef needs bolder aromatics)
• 2 tbsp kashmiri mirch (Kashmiri chilli powder) (Deep colour for beef boti)
• 1.5 tsp lal mirch powder (red chilli powder) (More heat than chicken tikka)
• 1 tsp kali mirch (black pepper) (Crushed; black pepper enhances beef beautifully)
• 1 tsp zeera powder (cumin powder)
• 0.75 tsp garam masala
• 3 tbsp tel (oil)
• 2 tbsp lemon juice
• 1.5 tsp namak (salt) (Beef needs more salt)

Instructions

1. TENDERISE FIRST: Mix tenderiser (kachri powder or raw papaya paste) with beef cubes and let sit for 30 minutes before adding the rest of the marinade. This pre-step makes all the difference for beef tenderness on the grill.
2. MAKE MARINADE: Mix all remaining ingredients with yoghurt. Combine with the pre-tenderised beef. The marinade should be thick and deeply coloured. Ensure every piece is coated.
3. LONG MARINATE: Refrigerate for minimum 6 hours; overnight is much better. Beef is a denser protein than chicken and needs significantly more time to tenderise and absorb flavour.
4. ROOM TEMPERATURE REST: Remove from fridge 1 hour before cooking — beef especially benefits from coming to room temperature before grilling.
5. HIGH-HEAT COAL GRILL: Thread onto skewers and grill on high charcoal heat for 5-6 minutes per side. Beef boti needs a longer cook time than chicken. Check by cutting into a piece — medium should be slightly pink; well done will be uniform.
6. CHAR WITH CONFIDENCE: Beef benefits from more char than chicken — the caramelisation of the beef and marinade creates complex, almost smoky flavours. Don't pull it off the heat too early. Rest 5 minutes before serving.