Using fresh meat is non-negotiable for quality tikka, as it takes on the marinade better and provides a clean, rich flavor. The freshness of the protein, whether chicken, lamb, beef, or fish, is crucial for both taste and texture.

• Optimal Texture The texture of fresh meat holds up well during cooking (especially high-heat grilling or baking) and is less likely to dry out compared to previously frozen or older cuts.
• Better Marinade Absorption Fresh meat more effectively absorbs the complex blend of yogurt, ginger, garlic, and spices, allowing the flavors to penetrate deeply into the meat.