Beef tikka liver. Every year on Eid-Ul-Adha first day, I love to cook this two amazing recipes. These are very simple and quick recipes and tastes wonderful. Learn how to make Beef Tikka same like Restaurant Style, following this video you will learn how to soften the beef in prior of BBQ.

This recipe has been slightly modifed by using curry paste instead of powder and. Beef Tikka (Beef BBQ) - Tandoori, Roast, BBQ If you want to taste the true flavor of BBQ, then make it in "beef". You can spice up this recipe as much as you like or make it completely mild. You can have Beef tikka liver using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Beef tikka liver

You need 1 of kg, beef liver.
Prepare 3 of tbsp, tikka masala (45 grm).
Prepare 2 of ,lemon.
You need 6-8 of ,green chillies.
You need 3 of tbsp, oil.
Prepare of Yellow food colour, optional.

Mix dry herbs and spices together with parsley. Tender beef in creamy, deeply spiced curry sauce is deliciously soul-warming. Slow Cooker Beef Tikka Masala is an easy comfort food recipe for a hearty dinner. Liver tikka is a hot and spicy food and is very popular among Indians, especially served during Muslim festive occasions Street vendor preparing mouth watering goat liver tikka on a street in Old Delhi.

Beef tikka liver step by step

Take a large bowl, add liver, tikka masala, sliced lemon, green chillies and merinate for 15 minutes..
Take a wok, add oil and merinated liver..
Add food colour and cook on medium high heat until colour change..
Cover and cook for 5 minutes..
After 5 minutes uncover the wok and cook on high flame until water drained..
Spicy and juicy liver is ready to serve..

Spicy Beef Tikka to tantalize your taste buds. Try this at home and everyone will keep asking for -In marinated beef,add grinded spices,tikka masala,turmeric powder,red chili powder,salt,green chili and. If you dislike liver, this dish is sure to change your mind. It has different names depending on Its great taste and tenderness begin with the liver itself. Only young, very fresh calf or lamb liver is used.