Easy and super delicious chicken kabab that is tender, juicy, & rustic smoky flavors infused!
Keyword Chicken boti kabab
INGREDIENTS ( 1 CUP = 240 ML )
500gramsor 1.1-pound skinless, boneless chicken cut into small cubes
1/4cuphung curd/yogurt or Greek yogurt
1/3tspgaram masala powder
1/8tspnutmeg and mace/javitri powder
1tbspKashmiri red chili powder(non-spicy)or paprika
salt as required
2tbspcooking oilI have used sunflower oil
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.
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.
Sprinkle some chat masala on top and serve hot by adding lemon wedges and onion slices.
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.