Name: Kaleji/Liver Tikka Boti
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 Servings
Cuisine: Bangladeshi,Italian,Pakistani
Ingredients: Liver: 1 kg; Red Chili Powder: 1tbsp; Turmeric Powder: a pinch; Salt: to taste; Cumin (Zeera): 1tbsp; Ginger Garlic Paste: 1tsp; Yogurt: 250 gm; Vinegar: 3 tbsp; Green Chillies: 3; Fresh Coriander

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Ingredients

Adjust Servings:

	1 kg Liver mutton, beef or lamb
	1tbsp Red Chili Powder
	a pinch Turmeric Powder
	to taste Salt
	1tbsp Cumin (Zeera) roasted and crushed
	1tsp Ginger Garlic Paste
	250 gm Yogurt
	3 tbsp Vinegar
	3 Green Chillies finely chopped or paste
	Fresh Coriander for garnishing

Features:

Cuisine:

45 min
Serves 6
Easy

Ingredients

1 kg Liver
mutton, beef or lamb
1tbsp Red Chili Powder
a pinch Turmeric Powder
to taste Salt
1tbsp Cumin (Zeera)
roasted and crushed
1tsp Ginger Garlic Paste
250 gm Yogurt
3 tbsp Vinegar
3 Green Chillies
finely chopped or paste
Fresh Coriander
for garnishing

Description

Kaleji tikka boti is very popular in Pakistan. Usually, kaleji tikka boti is famous Pakistani Street food but on Eid days(Muslim religious festival) it is normally made in every home. People love Kaleji tikka boti.Cut liver into cubes, marinated in perfectly spiced tikka masala, put on skewers, and then grilled on charcoals which makes it soft, tender, smokey, and spicy in taste and usually eaten with chapati, savory and tangy chutneys and raitas.

Here’s the recipe for this delicious tender, soft, and spicy Kaleji Tikka Boti;

Direction

Cut liver into cubes.
In a bowl, add all ingredients and mix.
Add liver cubes to the spice mixture and mix well.
Marinate for 30 min.
Put cubes on skewers.
Grilled over charcoals.
Liver Tikka Boti is ready. Serve hot with naan or chapati, chutney, raita, lemon, and onion rings. Enjoy!