Chicken Boti Kabab Recipe – Pakistani Special
Chicken Boti Kabab is a beloved Pakistani dish featuring juicy, tender chicken cubes marinated in a flavorful blend of yogurt, ginger-garlic, red chili, and warm spices like garam masala and cumin. The marinade infuses the meat with aroma and depth, while the chicken browns beautifully over charcoal or in a hot skillet. Served with fresh onion slices, lemon wedges, and mint chutney, it’s perfect for BBQs, family meals, or festive gatherings. Whether paired with naan, rice, or wrapped in flatbread, these kababs deliver bold taste and satisfying texture in every bite.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Chicken Boti Kabab Ingredients:
- 500g (1.1 lbs) boneless chicken (breast or thigh), cut into 1½-inch cubes
- 3 tbsp plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- Salt, to taste
- 2 tbsp oil or melted butter (plus extra for basting)
- Skewers (wooden or metal)
Marinate the Chicken:
In a bowl, combine yogurt, lemon juice, ginger-garlic paste, spices, salt, and oil. Add chicken cubes and mix well to coat. Cover and marinate in the fridge for at least 1 hour (overnight preferred for deeper flavor).
Prepare Skewers:
Thread marinated chicken pieces onto skewers, leaving a little space between each piece.
Cook the Kababs:
Grill: Preheat grill to medium-high. Grill skewers for 12–15 mins, turning and basting with oil or butter until charred and cooked through.
Oven: Bake at 220°C (425°F) for 15–18 mins, turning halfway. Broil for 1–2 mins for char.
Stovetop: Pan-fry on a grill pan or skillet over medium-high heat until golden and fully cooked.
Serve:
Serve hot with green chutney, lemon wedges, sliced onions, and naan or paratha.
Recipe Notes :
Marination Time: Marinate for at least 1 hour; overnight gives deeper flavor and more tender meat.
Grilling vs Pan-Fry: For authentic taste, grill over charcoal; if not available, a hot pan or oven works well.
Spices Balance: Adjust red chili or paprika if you want more mild or fiery flavor.
Skewer Prep: Soak wooden skewers in water for 30 minutes to prevent burning.
Serving Suggestion: Serve hot with chopped onions, fresh lemon juice, mint chutney or raita, and warm naan or paratha.
