KEY INGREDIENTS
Boneless Chicken Thigh, Curd, Ginger, Garlic, Onions, Salt, Refined Oil, Butter, Herbs & Spices.
Brown Chicken Tikka
1 kg/pack
30-35 gm/pc
30-33 pc/pack
Shelf Life 20m
RE-HEATING GUIDELINES
- Thaw the Chicken Tikkas under refrigeration.
- Do basting with butter.
- Use pre-heated oven/tandoor or can be pan-heated by applying some butter to the pan.
- Heat for 5-6 minutes.
- The Tikkas should be hot to the core and get some charring.
- Bast with butter. Serve hot with a dip
CRITICAL CHECK POINTS
- Thawing only in (+) temp. chiller over night
- DO NOT thaw in Microwave or Oven
- Emergency thawing can be done under running cold water but not recommended always, keep the sealed and of the pouch out of the water.
- DO NOT pull the tikkas apart when frozen or chilled and stuck together, this will tear the tikkas and end up in wastage.
