Storage: Keep frozen.
This is a fully cooked product; simply heat and serve.
For safety, heat to an internal temperature of 74°C (165°F) as measured by a meat thermometer.
Avoid refreezing thawed or heated product. Once thawed, and if you intend to consume product within 3 days, it can be stored in refrigerator.
Appliances and utensils vary; adjust heating times accordingly.
Defrost product inside refrigerator until thawed, prior to heating.
Frying Pan: Preheat a lightly oiled pan. Fry thawed Mughlai Tikka over low heat, turning gently through heating.
Oven: Preheat oven to 200°C (392°F). Wrap thawed Mughlai Tikka in an aluminium foil sheet. Heat for 5 minutes or until hot.
Caution: Thawing Mughlai Tikka in microwave oven or over-heating will adversely affect product tenderness and quality.