Chicken Boti Kabab is the famous South Asian dish prepared with the marinade of special kabab masala and cooked in the oven to get soft, tender, juicy, and moist chicken pieces.
It makes a perfect serving for dinner to pair up with Roghni naan. Believe me, nothing can beat the tantalizing flavor of these chicken kabab skewers that you can make at home with minimal ingredients.
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What is Chicken Boti Kabab
If you are new to this recipe then you must be wondering, what is boti? Basically, it’s a Hindi/Urdu word featuring a chunk of meat. So here we are taking boneless chicken breast and cut into small pieces to marinate in a malai kabab masala and then oven baked to make these delicious and velvety kabab skewers. Perfect kabab recipe for a family gathering or weeknight dinners.
It’s simple, quick, and easy to marinate boneless chicken, thread it on a skewer, and bake in an oven. Hardly takes less than an hour excluding cooking and marination time. It’s a multi-purpose recipe that you can serve solo with naan bread or make a wrap, pizza, or roll. I always use the leftover kabab to serve as a side with garlic butter fried rice and you know it makes a perfect taste to serve with raita.
Kabab can be prepared in a variety of ways and people used to make it according to their regional taste. People from Arab country makes vibrant kebab with chicken boti famous as Shish Tawook. In the same way, people from North America used to make chicken kaboob. In Pakistan and India, chicken kabab comes in different forms using ground meat or using chicken chunks (boti). This recipe is the reflection of a restaurant-style skewer kabab that you can prepare on BBQ, griller, or in tandoor.
All around the world, people love to have a plethora of kababs to experience the tender and juicy taste of meat. It’s not Moorish to add quality to your taste. Middle eastern, Moroccan, Turkish, Pakistani, and Indian chefs are committed to amalgamating the best culinary practices to make the perfect kabab platter.
The food street of Pakistan and India is loaded with a variety of chicken kabab like tikka, seekh kabab, reshmi kabab, keema kabab, green kabab, and others.
Why Chicken Boti is Special in Kabab?
Chicken boti recipe Pakistani or Indian prepared using different recipes in a form of curry, gravy, bhuna, masala, or in a form of kabab.
Mostly in restaurants and on street food, kabab is cooked using the bbq (cooking over charcoal) method that spread a crowd-tempting aroma that not only adds a great taste to this dish but also makes it special and lets you starve if someone is making it around you. Isn’t it?
Best Chicken Cut for Boti Kabab
Skinless and Boneless chicken breast pieces with 2 inches cut are good to make chicken boti kabab. Alternatively, you can take chicken thighs which is an extremely lean and the juiciest part of the chicken to cook or bake.
You can take the boneless chicken from the nearby store in form of pieces or chunks. It’s easy to cut at home by cutting chicken fillet. You can also ask the butcher to debone the breast to get perfect boneless pieces. You can also take the chicken ballotine (debone leg) to make this recipe.
Chicken Boti Kabab Ingredients
Chicken: Used skinless and boneless chicken. It's a 2 inches cut from chicken breast.
Yogurt + Cream: Used fresh yogurt non watery and thick. Cream will improve the texture of kabab also add softness with extended creamy flavor.
Ginger Garlic: Freshly made ginger garlic paste used in this recipe.
Spices: season the marinade with salt, black salt, red chili powder, coriander powder,
Lemon: freshly squeezed lemon will add more flavor in chicken.
Kasuri Methi: Added to dominate the nutty and savory flavor of hand crushed dried fenugreek leaves. Add in moderation as it can add bitterness in flavor.
Roasted Almond and Cashew Powder (Optional): Use it to add a nutty flavor in kabab. It will simply used as a taste enhancer and also work as a binding agent to thicken the marinade.
How to Make Chicken Boti Kabab
Oven sizzled, evenly roasted chicken boti kabab recipe will not take much time to prepare at home. I always feel salivating to make at home as it helps to use in variety of dishes. So let's delve into step by step...
Prepare Chicken Marinade
In a bowl, add chicken and squeeze fresh lemon. Marinate the chicken with freshly made ginger garlic paste. Add red chili powder, salt, black salt, black pepper, garam masala, and yogurt. Mix all the ingredients and cover the bowl. Marinate for 2 hours (minimum),maximum overnight. After 2 hours, uncover and add fresh cream, kasuri methi and roasted almonds and cashew powder. Mix it well to combine all the ingredients with the chicken.
Thread the chicken
Take wooden skewers and thread the chicken at some distance.
Set the Oven Tray & Bake
Place the aluminum foil on a baking tray and drizzle oil to evenly brush on surface. Now place the kabab skewers on baking dish with some distance. Drizzle oil over the kabab as it will help in cooking to get nicely roasted and moist chicken.
Preheat the oven to 250°C or 482°F. Bake the chicken boti kabab for For 40 Minutes.
Broil for 5 minutes to get nice roasted color.
Take out and serve!
Chicken Boti Kabab Video
Tips to Cook Juicy Kabab
- 2 inches of chicken pieces are ideal for making chicken boti kabab.
- Use boneless chicken breast or chicken thighs.
- Always use thick yogurt to make kabab as it helps to maintain the thickness of kabab marinade.
- Make sure to release water after rinsing the chicken pieces otherwise the marinade will become watery.
- Thread the kabab in skewers using the middle side of the chicken pieces. This step will save to chicken to fall from the skewers after cooking.
- Roasted almonds and cashew powder are optional to add to this recipe. If you add it will enhance the nutty flavor and help to stick the marinade with the chicken while cooking.
- Lubricate the chicken with cooking oil will make it moist, and juicy and help to tender the chicken.
- 5 minute broiling (cooking in oven from an upside grill) can help to get nice roasted color.
- If you like the velvety texture of chicken then add 1 teaspoon of papaya paste or just add ⅓ teaspoon of baking soda. It will help to break the muscles of meat to make it velvety. Add wisely otherwise the chicken will get mushy.
Serving Idea
You can serve this recipe in a variety of ways. I always make it in bulk to serve the whole week with different concepts.
- Serve as a solo dish with naan or rice.
- You can use leftover chicken boti to make pasta and noodles.
- Use this recipe to make chicken malai boti pizza, boti roll or simply wrap in chapati or tortilla.
- I have tried the leftover to make chicken both fried rice.
- You can make chicken boti masala to serve as a curry for dinner.
If you are serving chicken boti kabab as a main course then pair it with some sides dishes. Here are few ideas that goes well with roasted chicken.
Fire-roasted diced tomatoes or simple honey garlic roasted carrots.
Garlic mashed potatoes makes a perfect bite.
Pair up with different naan like roghni, tandoori, or try homemade garlic naan.
Q & A
It can happen if the chicken is not properly cooked or overcooked. Make sure to give sufficient marination time to penetrate spices into chicken pores. Always cook in preheated oven. Wisely monitor the time to avoid overcooking as it can dry the juices of the chicken.
In a pan, add a splash of water or chicken stock to make it steamy. Place the chicken pieces in pan and cover it on extremely low heat to cook the chicken on steam. It will take 10 to 15 minutes to intact the juices and you will get moist and juicy chicken on your plate.
Well, if you can braise, pooch, steam, air fry, or simply cook on a pan. Here is the recipe of oven-baked chicken boti kabab that is simple and easy. If you are looking forward to adapting any other method then check this post.
Well, chicken is already a lump of lean meat that can easily tenderize if cooked using the right techniques. If you are still having issues, then use natural meat tenderizer. A pinch of baking soda can make a difference in the marination.
Well, you can easily make it just by adding a spoonful of papaya meat tenderizer. It will naturally tenderize the meat and give you a velvety texture while eating.
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Chicken Boti Kabab Recipe
Ingredients
- 500 g Chicken Pieces boneless/skinless (1.5" or 2" pieces)
- 1 teaspoon Lemon
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Red Chili Powder
- ½ teaspoon Salt
- ⅓ teaspoon Black Salt
- 1 teaspoon Coriander Powder
- ½ teaspoon Black Pepper Powder
- 1 teaspoon Garam Masala Powder
- ½ cup Yogurt
- ½ cup Fresh Cream
- 1 teaspoon Dried Fenugreek Leaves sookhi methi - hand crushed
- 1 tablespoon Roasted Almonds and Cashew Powder optional
- 1 tablespoon Oil Drizzle on chicken
- Freshly chopped coriander for garnish.
Instructions
Marinade The Chicken
- In a bowl, add chicken and squeeze fresh lemon.
- Marinate the chicken with freshly made ginger garlic paste,
- Add red chili powder, salt, black salt, black pepper, garam masala, and yogurt. Mix all the ingredients and cover the bowl.
- Marinate for 2 hours (minimum), maximum overnight.
- After 2 hours, uncover and add fresh cream, kasuri methi and roasted almonds and cashew powder.
- Mix it well to combine all the ingredients with the chicken.
Thread the chicken
- Take wooden skewers and thread the chicken at some distance.
Set the Oven Tray & Bake
- Place the aluminum foil on a baking tray and drizzle oil to evenly brush on surface.
- Now place the kabab skewers on baking dish with some distance.
- Drizzle oil over the kabab as it will help in cooking to get nicely roasted and moist chicken.
- Preheat the oven to 250°C or 482°F. Bake the chicken boti kabab for For 40 Minutes.
- Broil for 5 minutes to get nice roasted color.
- Take out and serve!
Video
Notes
- 2 inches of chicken pieces are ideal for chicken boti kabab.
- Use boneless chicken breast or chicken thighs.
- Always use thick yogurt to make kabab as it helps to maintain the thickness of kabab marinade.
- Make sure to release water after rinsing the chicken pieces otherwise the marinade will become watery.
- Thread the kabab in skewers using the middle side of the chicken pieces. This step will save the chicken from falling on the skewers after cooking.
- Roasted almonds and cashew powder are optional to add to this recipe. If you add it will enhance the nutty flavor and help to stick the marinade with the chicken while cooking.
- Lubricate the chicken with cooking oil will make it moist, and juicy and help to tender the chicken.
- 5 5-minute broiling (cooking in the oven from an upside grill) can help to get a nice roasted color.
- If you like the velvety texture of chicken then add 1 teaspoon of papaya paste or just add ⅓ teaspoon of baking soda. It will help to break the muscles of meat to make it velvety. Add wisely otherwise the chicken will get mushy.
Hinz
If you want to make chicken boti today, try this homemade chicken boti kabab that is simple, quick, and easy to make.