Chicken Boti Kebab

Instructions

1. 1

   In a large bowl, whisk the curd until smooth to remove any lumps. Add the ginger garlic paste, lemon juice, and mustard oil. Mix well. In a small, dry pan, lightly toast the besan over low heat for 1-2 minutes until it becomes fragrant. Let it cool slightly. Add the toasted besan, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, garam masala, and salt to the curd mixture. Crush the kasuri methi between your palms and add it to the bowl. Mix everything thoroughly to form a smooth, thick marinade.

2. 2

   Pat the chicken cubes dry with a paper towel to help the marinade stick. Add the chicken to the marinade and mix until every piece is evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the best flavor.

3. 3

   Preheat your oven to 400°F (200°C). If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking. Arrange the skewers on a baking rack placed over a foil-lined baking sheet to catch any drips.

4. 4

   Place the baking sheet in the preheated oven and grill for 10 minutes. Carefully remove the sheet from the oven. Flip the skewers and baste the chicken generously with melted butter. Return to the oven and grill for another 8-10 minutes, or until the chicken is cooked through and has light brown, charred edges. The internal temperature should reach 165°F (74°C).

5. 5

   Once cooked, remove the kebabs from the oven and let them rest for 5 minutes. Sprinkle with chaat masala and a little extra lemon juice before serving. Serve hot with mint chutney and sliced onions.