KEY INGREDIENTS
Boneless Chicken Thigh, Curd, Mustard Oil, Ginger, Garlic, Chana Powder, Salt, Refined Oil, Butter, Herbs & Spices.
Tandoori Chicken Tikka
35g / Pc
1Kg / Pack
28-29 PCs / 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.
– 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 end 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.
