Chicken Boti Kebab

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

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