Easy and super delicious chicken kabab recipe. This chicken kabab is mild, tender, juicy, and smoky flavor infused. A great starter or appetizer for any party or gatherings.
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What is Boti Kabab
Boti or pieces of meat are marinated in a yogurt spiced mix, then lined with a skewer and grilled in a tandoor or clay oven until perfection.
Boti kabab is a popular roadside delicacy originated from Lucknow and is now available in almost all restaurants and eateries selling grilled nonveg food. It is mostly cooked with chicken, mutton, or lamb meat.
Traditionally chicken boti kabab was made in a 'Tandoor' or open clay oven. But you can easily make it in an oven, on stovetop, or on outdoor grill.
This chicken boti recipe yields chicken that is tender, juicy with rustic and smoky flavor infused. These are spicy but not hot. Hence kids can enjoy them. This recipe uses no food color, ghee, or butter, which makes it a light chicken starter.
Ingredients
Chicken: I prefer boneless chicken breasts for this recipe. Skinless boneless chicken thighs could be used as well.
For the marinade: A mixture of hung curd/yogurt or greek yogurt, Kashmiri red chili powder(non-spicy) or paprika, ginger-garlic paste, cumin powder, ground coriander powder, garam masala powder, nutmeg powder, mace powder, gram flour, salt, black salt, and mustard oil.
Usually, mustard oil is added to the marination, which gives a rustic punchy flavor to the kababs. Hence don't skip it. But you could use your choice of cooking oil while grilling. I use sunflower oil. You can even use butter or ghee for a rich flavor.
To make hung curd/yogurt, put yogurt in a strainer and leave it for a hour or until all the liquid drained.
I use Kashmiri red chili powder, which is non-spicy and adds a nice color. You could use paprika instead. Plus you can add a little regular chili powder if you like.
The addition of nutmeg and mace powder adds beautiful flavor. If not available omit these.
Skewers: I like to use a bamboo skewer. You can use metal skewers instead. If using wooden skewers, soak them in water for at least 30 minutes before grilling to avoid them from getting burnt.
How to make these Chicken Boti Kababs
Chicken boti kabab, chicken boti kebab, or murgh boti kabab whatever you call them, making these at home is simple and easy. It is such a versatile recipe, it can be made in an oven, on the pan or tawa, or outdoor grill. I have made this on the stovetop. The recipe followed mainly two steps; marinating the chicken and grilling on a hot pan. In addition, the rustic and smoky flavor brings the real flavor of tandoor-made chicken kababs.
For smoky flavor, I have used the dhungar method or hot charcoal technique.
You can even marinate the chicken cubes in advance and grill the kababs just before serving.
Recipe Tips
- Use hung curd/yogurt or Greek yogurt.
- For hung yogurt, put the yogurt in a strainer and leave it for 1 hour or until all the liquid drained.
- Make sure the yogurt is fresh.
- The addition of nutmeg and mace powder lends a beautiful aroma to the dish but if it is not available, skip adding.
- You can even marinate the chicken cubes in advance and grill them before serving.
- Marinating the chicken for a longer period (preferably overnight) will help to infuse the flavors deeply into the meat, which results in tastier kababs.
- If you're using wooden skewers, it's important to soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
- Adjust the amount of spices according to your taste preference. If you like it hot, feel free to add more chili powder.
- If you don't have a tandoor, using a charcoal grill can still give your kababs a smoky flavor. Alternatively, you can use liquid smoke for indoor cooking.
- The dhungar method for a smoky flavor works best with a piece of hot charcoal and a small piece of aluminium foil.
- Make sure to preheat your grill, pan, or oven before cooking. Cooking on a hot surface will help to sear the meat and lock in the juices.
- To ensure your kababs are cooked evenly, turn them occasionally while grilling.
Serving Suggestions
You can serve this chicken boti kabab as a main course along with some dhania pudina chutney and sliced onion rings.
You can also serve it with biriyani or pulao combining with raita or fresh salads.
Or place them on roti, paratha, or naan, top with little sliced onions, green chutney, chaat masala powder, then make a wrap and enjoy!
Sometimes I also make chicken boti masala or chicken boti kabab gravy, especially when I have leftovers.
Storage
Marinated chicken pieces can be stored for 3-4 days in the refrigerator and then grill just before serving. You can also freeze the marinated chicken for 2 months if stored in freezer-safe bags for the next time you want to make this boti kabab recipe.
Frequently Asked Questions
Is it healthy?
Homemade chicken boti kababs can be a healthy meal. You can easily make this recipe even lower in fat by using chicken breast and low-fat or fat-free yogurt.
How long do you cook chicken boti kababs for?
It will take about 20-30 minutes depending on the thickness of the chicken, and on the heat.
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Recipe
Easy Chicken Boti Kabab Recipe (Juicy and Tender)
Equipment
- Nonstick Tawa
Ingredients
- 500 grams or 1.1-pound skinless, boneless chicken cut into small cubes
For Marinating
- ¼ cup hung curd/yogurt or Greek yogurt
- 1 tablespoon ginger-garlic paste
- ⅓ teaspoon garam masala powder
- ⅛ teaspoon nutmeg and mace/javitri powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon gram flour/besan
- 1 tablespoon mustard oil
- 1 tablespoon Kashmiri red chili powder(non-spicy) or paprika
- ½ teaspoon black salt
- salt as required
For cooking
- 2 tablespoon cooking oil I have used sunflower oil
For serving
- lemon wedges
- chat masala
- onion slices
Instructions
- Wash the chicken well, drain excess water, pat dry the pieces, and set it aside.
- Now in a bowl take hung curd/yogurt and mix together all the ingredients written under marinade and beat well.
- Add the chicken cubes and give it a good mix with your hand. The marinade should be incorporated with the chicken well.
- Heat oil in a pan. Add gram flour and saute over a medium flame for 1-2 minutes or until you get a nice aroma. Then pour that over the chicken.
- Combine well. Cover and set it aside for an hour if you want to make it instantly. If you have time then leave it in the refrigerator for a few hours or overnight.
- If using wooden skewers, then soak the skewer in water for 30 minutes before cooking.
- Thread the chicken cubes on skewers and set aside.
- Heat a nonstick pan over a high flame and wait for 5-6 minutes until the pan gets very hot.
- Add a tablespoon of oil. Simmer the flame and place 2 to 3 chicken skewers.
- Let it cook it for 3-4 minutes or until brown spots appear.
- Now change the sides. Sprinkle few drops of oil. Cover and cook for 3 minutes more or until brown spots appear.
- Transfer the boti kababs to a bowl. Repeat the same process until all done.
In oven
- Preheat the oven to 200 degrees C. Arrange the skewers on a baking sheet lined with aluminium foil. Grill for 15-20 minutes on each side.
For smoky flavor
- Dhungar method: Place one charcoal on fire until hot red. Then place an aluminum foil or a small bowl in-between the kababs. Put the hot charcoal inside that foil. Add a few drops of oil or ghee and cover for a minute. Then remove the charcoal.
Serving
- Sprinkle some chat masala on top and serve hot by adding lemon wedges and onion slices.
Notes
- Use hung curd/yogurt or Greek yogurt.
- For hung yogurt, put the yogurt in a strainer and leave it for 1 hour or until all the liquid drained.
- Make sure the yogurt is fresh.
- The addition of nutmeg and mace powder lends a beautiful aroma to the dish but if it is not available, skip adding.
- You can even marinate the chicken cubes in advance and grill them before serving.
- Marinating the chicken for a longer period (preferably overnight) will help to infuse the flavors deeply into the meat, which results in tastier kababs.
- If you're using wooden skewers, it's important to soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
- Adjust the amount of spices according to your taste preference. If you like it hot, feel free to add more chili powder.
- If you don't have a tandoor, using a charcoal grill can still give your kababs a smoky flavor. Alternatively, you can use liquid smoke for indoor cooking.
- The dhungar method for a smoky flavor works best with a piece of hot charcoal and a small piece of aluminium foil.
- Make sure to preheat your grill, pan, or oven before cooking. Cooking on a hot surface will help to sear the meat and lock in the juices.
- To ensure your kababs are cooked evenly, turn them occasionally while grilling.
Dan says
Is there a suggestion for the ginger garlic paste? Should it be made or do you suggest buying pre-made?