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Restaurant-Style Tandoori Mutton Ribs Recipe (Oven or Grill)

Smoky, juicy, and fall-off-the-bone tender, these Restaurant-Style Tandoori Mutton Ribs are marinated in layers of aromatic spices and yogurt, then roasted or grilled to perfection. No traditional tandoor needed—just bold North Indian flavors and simple techniques for an unforgettable barbecue experience.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 6 hours
Total Time 6 hours 50 minutes
Servings: 3
Course: Main Course
Cuisine: Indian, North Indian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
For the Ribs
  • - 500g mutton ribs cleaned and trimmed
  • - 1 tbsp lemon juice
  • - Salt to taste
First Marination
  • - 1 tbsp ginger-garlic paste
  • - 1 tsp Kashmiri red chili powder
  • - 1 tbsp lemon juice
  • - Salt to taste
Second Marination
  • - ½ cup thick hung curd or Greek yogurt
  • - 1 tbsp roasted gram flour besan
  • - 1 tsp garam masala
  • - 1 tsp cumin powder
  • - ½ tsp turmeric powder
  • - 1 tsp coriander powder
  • - 1 tsp freshly ground black pepper
  • - 1 tsp Kashmiri red chili powder
  • - 1 tbsp oil
  • - 1 tsp kasuri methi crushed
- Pinch of red food color (optional)
For Finishing (Optional)
  • - Melted butter for brushing
  • - Chaat masala for sprinkling

Equipment

  • Equipment
  • Mixing bowls
  • - Wire rack with baking tray (for oven method)
  • - Grill or oven
  • - Heavy skillet or tawa (optional)
  • Tongs
  • - Basting brush
  • - Small steel bowl (optional, for dhungar smoking method)

Method
 

Instructions
    Step 1: Prepare the Ribs
    1. Wash and pat dry the mutton ribs. Rub them with lemon juice and a little salt. Set aside for 10–15 minutes to help tenderize the meat.
    Step 2: First Marination
    1. In a bowl, combine ginger-garlic paste, Kashmiri red chili powder, lemon juice, and salt. Coat the ribs evenly and let them rest for 30 minutes.
    Step 3: Prepare the Second Marinade
    1. Whisk together hung curd, roasted besan, garam masala, cumin powder, turmeric powder, coriander powder, black pepper, Kashmiri chili powder, oil, and crushed kasuri methi. Add optional food color if desired.
    Step 4: Marinate the Ribs
    1. Coat the ribs thoroughly with the second marinade, making sure every piece is covered. Refrigerate for 6–8 hours or overnight.
    Step 5: Cook Using the Oven Method
    1. Preheat the oven to 220°C (428°F). Arrange the ribs on a wire rack placed over a baking tray. Roast for 25–30 minutes, turning halfway through. Broil for 3–5 minutes at the end for extra char.
    Step 6: Cook Using the Grill Method
    1. Preheat the grill to medium-high heat. Place the ribs on the grill and brush lightly with oil. Grill for 15–20 minutes, turning regularly for even cooking. For extra smokiness, briefly expose the ribs to direct flame.
    Step 7: Finish and Rest
    1. Brush the cooked ribs with melted butter and sprinkle with chaat masala if desired. Allow them to rest for 5 minutes before serving.
    Step 8: Optional Dhungar Smoking Method
    1. Place a piece of red-hot charcoal in a small steel bowl. Set the bowl inside the tray of cooked ribs. Add a drop of ghee to the charcoal and immediately cover. Let the smoke infuse for 2–3 minutes before serving.

    Notes

    Notes
    - Greek yogurt can replace hung curd.
    - Rice flour or cornstarch may be used instead of roasted besan.
    - Dried oregano can be substituted for kasuri methi, although the flavor will differ.
    - Food color is optional. Kashmiri chili powder provides natural color.
    - Lamb ribs can be used instead of mutton ribs; reduce cooking time slightly.
    - No oven or grill? Cook the ribs in a heavy skillet or tawa over low heat and crisp them uncovered at the end.
    - Leftover ribs can be shredded and used in wraps, frankies, or stuffed naan.
    - Serve with mint chutney, pickled onions, butter naan, roomali roti, or tandoori roti.
    - Pair with sweet or salty lassi, masala soda, or chilled beverages.