Chicken Boti Kebab
Tender, bite-sized pieces of chicken marinated in a blend of yogurt and aromatic spices, then grilled to smoky perfection. A classic North Indian appetizer that's always a crowd-pleaser.
For 4 servings
5 steps.
- 1
In a large bowl, whisk the curd until smooth to remove any lumps
- a.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
Pat the chicken cubes dry with a paper towel to help the marinade stick
- a.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
Preheat your oven to 400°F (200°C)
- a.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
Place the baking sheet in the preheated oven and grill for 10 minutes
- a.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
Once cooked, remove the kebabs from the oven and let them rest for 5 minutes
- a.Sprinkle with chaat masala and a little extra lemon juice before serving. Serve hot with mint chutney and sliced onions.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using chicken thighs instead of breast will result in juicier, more flavorful kebabs as they have a higher fat content.
- 2Don't skip the step of toasting the besan. It removes the raw, floury taste and adds a nutty aroma.
- 3For a traditional smoky flavor (dhungar), place a small steel bowl in the center of the marinating chicken, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the main bowl for 5-10 minutes.
- 4Ensure your yogurt is thick. If it's watery, hang it in a muslin cloth for 30-60 minutes to drain excess whey.
- 5Let the chicken sit at room temperature for 20-30 minutes before grilling to ensure it cooks evenly.
- 6To check for doneness, cut into the thickest piece of chicken. The juices should run clear, and there should be no pink inside. Always verify with a meat thermometer to 165°F (74°C).
Adapt it for your goals.
Dairy free
Use a thick, plant-based yogurt like coconut or cashew yogurt instead of dairy curd. Baste with coconut oil instead of butter.
quickQuick
If you're short on time, marinate the chicken for at least 30 minutes at room temperature. The flavor will be less deep but still delicious.
vegetarianVegetarian
Replace the chicken with 300g of paneer cubes or firm tofu. Reduce the marination time to 30-60 minutes as they absorb flavors faster.
healthyHealthy
Skip basting with butter or use a light cooking spray instead. Serve with a large green salad and quinoa for a balanced meal.