Best 2 Chicken Boti Kebabs Recipes
Tantalize your taste buds with the delectable Chicken Boti Kebabs, a culinary delight that seamlessly blends succulent chicken with an aromatic blend of spices, herbs, and yogurt. Embark on a journey of flavors as we present three irresistible recipes that elevate this classic dish to new heights. From the traditional Pakistani Chicken Boti Kebab, bursting with bold and robust flavors, to the tantalizingly tangy Lemon Chicken Boti Kebab, each recipe offers a unique twist that will leave you craving for more. And for those who prefer a milder yet flavorful experience, the Chicken Malai Boti Kebab, infused with creamy yogurt and aromatic spices, is sure to delight your palate. Prepared with fresh, high-quality ingredients and cooked to perfection, these Chicken Boti Kebabs promise an explosion of flavors that will tantalize your senses and leave you utterly satisfied.
Let's cook with our recipes!
CHICKEN BOTI KABAB
Chicken Boti Kabab is a popular Indian Chicken kabab recipe that's extremely flavorful & made with tender juicy chicken boneless meat pieces marinated in a special yogurt based marinade and cooked until just done.
Provided by Meghna Chakraborty
Categories Appetizer
Time 20m
Number Of Ingredients 16
Steps:
- In a clean dry bowl add the thick yogurt and the mayo and whisk well until fully combined & smooth.
- Next, add the mustard oil, the spices, ginger garlic paste, salt, lemon juice to the bowl and whisk everything well until fully mixed & smooth.
- Now, add the beet root powder. You may increase or decrease the amount as per your liking. Mix everything well..
- Add the chicken pieces and mix well until all the chicken pieces are well coated with the marinade.
- Cover the bowl with a cling film and allow the marinated chicken to rest for 30 mins to 2 hrs. in the fridge. You may also leave it overnight in the fridge.
- Next, skewer the meat in the metal or bamboo skewers and set aside.
- Heat a griddle or non stick skillet over medium heat. When the pan becomes moderately hot brush it with oil.
- Next, place the skewers and cook over medium heat rotating sides from time to time. The meat will be fully cooked in 15 mins.
- Now, turn the flame to the highest setting and cook all sides of the chicken boti kabab for that beautiful charred look. Set the chicken boti kababs aside on a plate.
Nutrition Facts : ServingSize 2 people, Calories 295 kcal, Carbohydrate 1 g, Protein 36 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 489 mg
CHICKEN BOTI KEBABS
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Provided by Shayma O. Saadat
Categories Chicken Garlic Ginger Coriander Cumin Onion Lime Juice Chile Pepper Cilantro Mint Sour Cream Cucumber Pakistan Grill/Barbecue Broil Sandwich Summer Fourth of July Labor Day Memorial Day Father's Day Backyard BBQ
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken
- Smash garlic with a mortar and pestle to make a paste (you should have 1 Tbsp.) and transfer to a medium bowl. Repeat process with ginger (you should also have 1 Tbsp. You can also finely chop and then smash the garlic and ginger with the side of a chef's knife on a cutting board if you don't have a mortar and pestle.) Add yogurt, oil, salt, coriander, cayenne, and cumin to bowl and whisk to combine. Add chicken and turn to coat. Cover and let sit at room temperature at least 30 minutes, or chill up to 4 hours.
- Sumac onions
- Toss red onion, sumac, and salt in a small bowl to coat; set aside.
- Hari chutney and assembly
- Purée lime juice, chile, garlic, cilantro, mint, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor or blender until smooth and pourable. If you prefer a thinner chutney, drizzle in 1-3 Tbsp. ice water a tablespoonful at a time, processing until you reach the desired consistency. Taste and season chutney with more salt if needed. Transfer to a small bowl.
- Place sour cream in another small bowl and add 2 Tbsp. chutney; whisk to combine. Season herbed sour cream with salt. Cover both remaining chutney and herbed sour cream separately and chill until ready to serve.
- Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, taking care not to pack it too tightly. Grill, turning once, until chicken is cooked through and charred in spots, 6-8 minutes. Transfer to a platter and slide chicken from skewers. (Alternatively, broil skewers on a foil-lined rimmed baking sheet, turning once, about 5 minutes per side.)
- Spread reserved herbed sour cream on cut sides of buns. Stuff buns with chicken, cucumber slices, and reserved sumac onions and drizzle with chutney. Do ahead: Hari chutney and herbed mayo can be made 1 day ahead. Cover and chill.
Tips:
- To make the chicken boti kebabs extra tender, marinate them for at least 30 minutes, or up to overnight.
- If you don't have wooden skewers, you can use metal skewers or even toothpicks.
- Make sure to preheat your grill or oven to the proper temperature before cooking the kebabs.
- Cook the kebabs over medium heat so that they have time to cook through without burning.
- Baste the kebabs with additional marinade or oil while they are cooking to keep them moist.
- Serve the chicken boti kebabs with your favorite dipping sauce, such as mint chutney, raita, or tamarind sauce.
Conclusion:
Chicken boti kebabs are a delicious and easy-to-make dish that is perfect for any occasion. They are great for a weeknight dinner, a party appetizer, or even a picnic. With their tender chicken, flavorful marinade, and smoky grilled flavor, chicken boti kebabs are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying meal, give chicken boti kebabs a try!
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