Chicken Boti Kebab Roll
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
6 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken cubes, thick yogurt, ginger-garlic paste, lemon juice, Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, roasted cumin powder, and 1 tsp of salt.
- c.Mix thoroughly to ensure each piece of chicken is evenly coated in the marinade.
- d.Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor penetration.
- 2
Step 2
- a.Prepare the Paratha Dough
- b.While the chicken marinates, prepare the dough. In a mixing bowl, combine the atta and the remaining 0.5 tsp of salt.
- c.Add 1 tbsp of ghee and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add water, a little at a time, and knead to form a soft, pliable dough. Knead for 5-7 minutes until the dough is smooth and elastic.
- e.Cover the dough with a damp cloth and let it rest for at least 20 minutes.
- 3
Step 3
- a.Cook the Chicken Boti Kebab
- b.Heat 2 tbsp of vegetable oil in a heavy-bottomed pan or skillet over medium-high heat.
- c.Carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
- d.Cook for 12-15 minutes, turning the pieces every few minutes, until they are cooked through and have a beautiful char on all sides. The internal temperature should reach 165°F (74°C).
- e.Remove the cooked chicken from the pan and set aside.
- 4
Step 4
- a.Make the Parathas
- b.Divide the rested dough into 4 equal portions and roll each into a smooth ball.
- c.Lightly flour a clean surface and roll out one ball into a 7-8 inch circle.
- d.Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa and cook for about 30-45 seconds, until small bubbles appear on the surface.
- e.Flip the paratha, spread about 1/2 tsp of ghee on the cooked side, and flip again.
- f.Spread ghee on the other side and press gently with a spatula, cooking until golden-brown spots appear on both sides. Repeat for the remaining dough balls.
- 5
Step 5
- a.Assemble the Rolls
- b.Place a warm paratha on a plate or piece of parchment paper.
- c.Generously spread 1-2 tablespoons of mint chutney over the surface.
- d.Arrange a quarter of the cooked chicken boti in a line down the center of the paratha.
- e.Top the chicken with a handful of thinly sliced red onions.
- f.Sprinkle a pinch of chaat masala over the filling for an extra tangy kick.
- g.Fold the bottom edge of the paratha up over the filling, then tightly roll it from one side to the other to form a compact wrap.
- 6
Step 6
- a.Serve Immediately
- b.Serve the Chicken Boti Kebab Rolls immediately while they are warm. Wrapping the bottom half in parchment paper or aluminum foil helps to hold them together.
- c.Serve with extra lemon wedges on the side for squeezing over.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender and juicy kebabs, always use chicken thighs.
- 2Marinating the chicken for at least 4 hours, or even overnight, will result in a much more flavorful kebab.
- 3To make the onions extra crisp, soak the slices in ice-cold water for 10-15 minutes, then drain thoroughly before use.
- 4For a smoky 'dhungar' flavor, place a small steel bowl in the center of the cooked chicken, add a piece of red-hot charcoal, pour a drop of ghee over it, and immediately cover the pan for 2-3 minutes.
- 5Do not overcrowd the pan when cooking the chicken. This ensures the chicken sears and chars rather than steams.
- 6Keep the cooked parathas in a casserole or wrapped in a cloth to keep them soft and warm until assembly.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes or firm tofu. Reduce the marination time to 30 minutes.
Healthier WrapHealthier Wrap
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.
Different ProteinDifferent Protein
This marinade works wonderfully with lamb (for a classic Boti Kebab) or firm fish like tilapia or cod (for a Fish Tikka Roll).
Creamier VersionCreamier Version
For a Malai Boti Roll, add 2 tablespoons of heavy cream or cashew paste to the marinade for a richer, milder flavor.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Sustained Energy Release
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.
Gut-Friendly Probiotics
The yogurt in the marinade is a great source of probiotics, which are beneficial bacteria that support a healthy gut microbiome and improve digestion.
Frequently asked questions
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.