Chicken boti kabab is a popular starter loved and cherished by all chicken lovers. An easy and super delicious recipe. It can be baked, barbecue or even grilled. Here I am doing this on the stove top. This recipe needs two things mainly marinating the chicken and grilling on a hot pan. These kababs are tender, juicy infused with all the spices and smokey flavoured.
Here I will like to mention that this recipe is made especially on the request of an old friend from my hometown. So here is the recipe Bapi😊
- 500 grams boneless chicken cut into small cubes
- 1 tablespoon lime juice
- 1/2 cup thick curd(non-watery)
- 1 tablespoon ginger garlic paste
- 1 teaspoon homemade garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon gram flour/besan
- 2 tablespoon mustard oil
- 1 teaspoon red chili powder
- 1-2 teaspoon kashmiri red chili powder(non-spicy)
- 1/2 teaspoon turmeric powder
- 1 teaspoon black salt
- 1 teaspoon salt
- 5-6 tablespoons cooking oil
- 1/2 teaspoon chat masala
- Wash the chicken well and drain excess water. Just make sure no extra water left and set it aside.
- Now in a bowl take thick curd and mix together all the ingredients written under marinade and beat well.
- Now 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 on 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 half 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 and cook it later.
- If using wooden skewers, then soak the skewer in water for 30 minutes before cooking.
- Now thread the chicken cubes on skewers and set aside.
- Heat a nonstick pan 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 a little more oil. Cover and cook for 3 minutes more or until dark brown spots appear.
- Transfer the boti kababs to a bowl. Repeat the same process until all done.
- Now place charcoal on fire until it turns red. Once done place an aluminum foil in between kababs. Put the hot charcoal inside that foil. Add a few drops of oil and cover for a minute.
- Then remove the charcoal. The chicken boti kabab is ready to serve.
- Serve hot by adding some chat masala.