KEY INGREDIENTS

Boneless Chicken Thigh, Curd, Mustard Oil, Ginger, Garlic, Chana Powder, Salt, Refined Oil, Butter, Herbs & Spices.

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.
  • 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.