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Tender, succulent pieces of marinated chicken boti kebab, grilled to perfection and wrapped in a soft paratha with zesty mint chutney and crisp onions. A delicious and satisfying street-food classic you can easily make at home.
For 4 servings
Marinate the Chicken
Prepare the Paratha Dough
Cook the Chicken Boti Kebab
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Tender, succulent pieces of marinated chicken boti kebab, grilled to perfection and wrapped in a soft paratha with zesty mint chutney and crisp onions. A delicious and satisfying street-food classic you can easily make at home.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 571.68 calories per serving with 36.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Make the Parathas
Assemble the Rolls
Serve Immediately
Replace the chicken with 400g of paneer cubes or firm tofu. Reduce the marination time to 30 minutes.
Use a plain whole wheat roti instead of a ghee-laden paratha to reduce the fat content. You can also add a salad of shredded lettuce and carrots.
This marinade works wonderfully with lamb (for a classic Boti Kebab) or firm fish like tilapia or cod (for a Fish Tikka Roll).
For a Malai Boti Roll, add 2 tablespoons of heavy cream or cashew paste to the marinade for a richer, milder flavor.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The whole wheat flour (atta) used in the parathas provides complex carbohydrates and fiber, which aids in slower digestion and provides a steady release of energy.
The yogurt in the marinade is a great source of probiotics, which are beneficial bacteria that support a healthy gut microbiome and improve digestion.
One Chicken Boti Kebab Roll contains approximately 450-550 calories, depending on the amount of ghee used for the paratha and the fat content of the chicken.
This recipe can be part of a healthy diet. It's a good source of protein from chicken and fiber from the whole wheat paratha. To make it healthier, use less ghee, opt for chicken breast, and add more fresh vegetables to the roll.
Yes, absolutely. You can marinate the chicken overnight, prepare the paratha dough and store it in an airtight container in the fridge for up to 2 days, and make the mint chutney in advance. This makes assembly quick and easy.
The best method is the 'dhungar' technique. After cooking the chicken, place a small heatproof bowl in the pan, add a piece of burning charcoal, pour a little ghee on it, and cover the pan tightly for 2-3 minutes. The smoke will infuse the chicken with a delicious tandoori aroma.
Yes. You can cook the chicken in any non-stick skillet or pan. For the parathas, a flat-bottomed frying pan will work just as well as a traditional tawa.
Dry chicken is usually a result of using chicken breast or overcooking. Using chicken thighs, which have a higher fat content, helps keep the kebabs moist. Also, ensure you don't cook the chicken for longer than necessary; cook until it's just done (165°F or 74°C internal temperature).