Chicken Boti Kabab Recipe – Pakistani Special
Chicken Boti Kabab is a popular South Asian grilled dish featuring tender, marinated chicken cubes bursting with smoky, spicy, and tangy flavors. “Boti” means chunks or pieces, and these juicy bites are traditionally cooked over open flame or charcoal, giving them an irresistible char. Whether grilled, baked, or pan-fried, Chicken Boti is perfect for gatherings, weeknight dinners, or as a sizzling starter with chutney and naan!
- 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 :
Chicken Cut: Thigh meat stays juicier than breast when grilled.
Smoky Flavor: For traditional smokiness, use the “dhungar” method—place hot charcoal in a bowl over the marinated chicken, drizzle with ghee, cover for a few minutes.
Skewer Tip: Soak wooden skewers in water for 30 mins before grilling to prevent burning.
Spice Level: Adjust chili to taste or add a chopped green chili in the marinade for heat.
Make Ahead: Marinate a day ahead for best flavor; can be frozen raw or cooked.
