Chicken Boti Kebab

Name: Chicken Boti Kebab
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g chicken breast (boneless, cut into 1.5-inch cubes); 0.5 cup yogurt (thick, hung for 30 minutes to remove excess whey); 2 tbsp ginger-garlic paste; 2 tbsp mustard oil (for marinade); 2 tbsp lemon juice; 2 tbsp besan (roasted lightly until fragrant); 1 tsp red chili powder (adjust to taste); 1 pinch turmeric powder; 1 tsp garam masala; 1 tsp cumin powder; 1 tsp coriander powder; 1 pinch black pepper (freshly ground); 1 tsp kasuri methi (crushed between palms); 0.5 tsp salt; 2 tbsp oil (for basting while grilling); 1 pcs onion (medium, cut into rings, for serving); 1 pcs lemon (cut into wedges, for serving); 2 tbsp coriander leaves (chopped, for garnish); 2 tbsp mint leaves (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

Tender, juicy chunks of chicken marinated in a spiced yogurt mix, then grilled to smoky perfection. These bite-sized kebabs are a classic Indian appetizer, bursting with flavor from ginger, garlic, and aromatic spices.

PREP

30m

COOK

20m

SERVES

100 G

406 cal

SERVINGS

METHOD · 6 STEPS

prep · ~30 min
Prepare the chicken and first marinade.
1.Pat dry 500g boneless chicken cubes with paper towels.
2.In a large bowl, mix chicken cubes with 2 tbsp ginger-garlic paste, 2 tbsp mustard oil, and 2 tbsp lemon juice.
3.Massage well so every piece is coated. Cover and refrigerate for 30 minutes.
TIPPatting the chicken dry helps the first marinade stick better and prevents steaming later.
prep · ~10 min
Roast the besan and prepare the second marinade.
1.In a dry pan over low heat, roast 2 tbsp besan until it turns light golden and gives off a nutty aroma. Cool completely.
2.In another bowl, whisk 0.5 cup hung yogurt until smooth.
3.Add roasted besan, 1 tsp red chili powder, 1 pinch turmeric, 1 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, 1 pinch black pepper, 1 tsp crushed kasuri methi, and 0.5 tsp salt.
4.Mix into a thick, smooth paste.
TIPRoasting besan removes its raw taste and gives the kebabs a nutty depth. Don't skip this step.
mix · ~120 min
Coat chicken with the second marinade.
1.Add the marinated chicken pieces (with any juices) into the yogurt-spice mixture.
2.Mix thoroughly with your hands, ensuring every cube is generously coated.
3.Cover and refrigerate for at least 2 hours, preferably overnight.
TIPLonger marination equals deeper flavor and more tender chicken. Aim for 4-6 hours.
prep · ~30 min
Soak skewers and thread the chicken.
1.Soak bamboo skewers in water for at least 30 minutes to prevent burning.
2.Thread 5-6 marinated chicken cubes onto each skewer, leaving a small gap between pieces for even cooking.
3.Don't overcrowd; the heat needs to circulate.
TIPIf using metal skewers, no soaking is needed, but oil them lightly so the chicken slides off easily after cooking.
grill · ~8 min
Grill the kebabs to charred perfection.
1.Preheat a grill pan or outdoor grill to medium-high heat. Brush lightly with oil.
2.Place the skewers on the hot grill. Cook for 6-8 minutes, turning every 2 minutes to get even char marks.
3.Baste with a little oil halfway through. Grill until the chicken is cooked through and the edges are nicely charred.
4.Internal temperature should reach 165°F (74°C).
TIPDon't move the skewers too often. Let them sit for 2 minutes per side to develop those restaurant-style char marks.
assemble · ~2 min
Rest briefly and plate the kebabs.
1.Remove skewers from the grill and let them rest for 2 minutes.
2.Slide the chicken boti off the skewers onto a serving plate.
3.Scatter onion rings, sprinkle chopped coriander and mint leaves. Place lemon wedges on the side.
TIPA quick rest lets the juices redistribute inside the meat, keeping every boti succulent.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a meat thermometer to avoid overcooking; pull the chicken at 165°F for juicy results.
2
Let the second marinade rest for at least 4 hours to tenderize and infuse deep spice flavor.
3
Roast besan until it smells nutty and turns light golden to eliminate raw flour taste.
4
Skewer the chicken loosely with a small gap between pieces so heat circulates and chars evenly.
5
Brush the grill grates with oil just before placing skewers to prevent sticking without flaring.
6
For extra smoky flavor, add a lit charcoal piece in a foil bowl to the covered grill for 2 minutes.
7
Rest the cooked kebabs for 2 minutes off the heat to redistribute juices and retain tenderness.