Chicken boti kabab also known as murgh boti kabab or boti kebab is an Indian chicken dish made with boneless chicken pieces marinated with yogurt and Indian spices, skewered and cooked until char marks appear on them. This brings a smoky flavor in them.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: Indian
Servings: 4
Calories: 300kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
For marinating the chicken
2chicken breastcut into cubes
1tablespoonginger-garlic paste
2teaspoonKashmiri red chili powder
½teaspooncumin powder
1.5teaspooncoriander powder
1teaspoongaram masala powder
2teaspoonlemon juice
1tablespoonoil
½teaspooncardamom powder
2tablespoonhung curdthick curd/yogurt
4tablespoonroasted gram flour
Salt to taste
For cooking the kababs
1teaspoonoil
1tablespoonghee/clarified butter
Instructions
Preparations
In a mixing bowl, combine the chicken with the marinade ingredients. Cover and keep it in the refrigerator. Marinate for 30 minutes to an hour.
Soak the wooden skewers in water for 15-20 minutes. Take out the skewers from water, dab it with kitchen tissue and they are ready to use.
Take out the marinated chicken one by one and thread the chicken pieces on to the skewer.
Making the Chicken Boti Kebab
Heat oil and ghee in a heavy bottom pan/griddle over medium heat.
Once the pan is hot, place the kebabs. Let it cook for 2-3 minutes.
Now pour some oil on top. Turn it and cook on the other side for 2-3 minutes or until char marks appear on it.
Keep rotating the skewers and cook until the kebabs are cooked.
Chicken boti kababs are ready. Serve it with green chutney, onion slices and lemon wedge.
Video
Notes
Marinate the chicken for at least 30 minutes to an hour. For best flavors, marinate it overnight. The longer it marinates the better it tastes. It also makes the chicken juicy and tender.
If you are using wooden skewers, soak them in water for 15-20 minutes. Otherwise while cooking the kababs the skewer may burn.
Use thick curd or yogurt. Pour it in a muslin cloth and hang it for 30 minutes. The excess water from the yogurt will drain off.
The addition of besan/gram flour gives a binding to the kabab’s marinade. Do not skip it.
Roast the besan before adding it to the marinade.
Keep rotating the skewers and cook the kababs until they are evenly cooked from all sides and some char marks appear on them. It will bring some smoky flavor to the kababs. You will get the same tastes as those served in restaurants.
Kashmiri red chili powder gives a bright red color to the dish and is not spicy. If you want to make this dish spicy, add spicy red chili powder to the marinade, as per taste.