Easy Chicken Boti Kabab Recipe (Juicy and Tender)
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Easy Chicken Boti Kabab Recipe (Juicy and Tender)
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Easy and super delicious chicken kabab that is tender, juicy, & rustic smoky flavors infused!
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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
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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.
Nutrition Information
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Calories
261kcal
(13%)
Carbohydrates
3g
(1%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
82mg
(27%)
Sodium
478mg
(20%)
Potassium
547mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
650IU
(13%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 82mg | 27% |
| Sodium | 478mg | 20% |
| Potassium | 547mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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