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Ramzan recipe: How to make Creme Tikka

Last updated on: July 12, 2014 15:20 IST

Ramzan recipe: How to make Creme Tikka


We bring you recipes for the holy month of Ramzan from the recipe journal of Shabeer Selod

Here is the recipe for:

Creme Tikka

Makes 10-12 skewers


  • 1/2 kg lean mutton, shoulder or roast from leg, washed (chicken can also be used)
  • 1-inch ginger piece
  • 1 clove garlic
  • Green chilly, as per taste
  • 1 small raw papaya -- sliced fine for marinating mutton. Not necessary for chicken
  • 1 tsp garam masala powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp cinnamon powdered fine
  • 100 gms white flour or maida
  • 2-3 Eggs
  • Salt to taste
  • 4-inch long fine wooden skewers or bamboo sticks
  • Oil for deep frying


  • Slice the meat into 1/2 inch thick fillets and cut into 1-inch squares approximately.
  • Grind the chillies, ginger and garlic into a paste.
  • Marinate the meat pieces in a few slices of raw papaya, salt, ground paste, and all the powdered masalas and mix well.
  • Set aside for 4-5 hours, or more. The longer it is marinated the more tender the meat will become.
  • Remove the papaya slices and throw away.
  • Skewer about 4 pieces on each stick
  • Mix a little salt into the maida. Apply maida to the meat on each skewer liberally on both sides and pat to remove excess flour.
  • Beat the eggs in a shallow dish / bowl. Add salt and pepper to the batter.
  • Heat oil in a deep pan or kadhai till moderately hot.
  • Test to see if it is ready, by putting in a bit of dough and if it sizzles, its ready
  • Dip each floured meat-skewer into the egg and cover all sides completely.
  • Deep fry over a moderate heat.
  • You can put in about 3-4 skewers in at a time, depending on the size of the pan.
  • When both sides are a light golden brown remove from oil and drain
  • Serve hot.

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Image: Chicken Tikka (Picture used for representational purposes only.)
Photographs: Jon Sullivan/Wikimedia Creative Commons