Wednesday, October 21

Chicken Boti Kababs Recipe

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Served at the beginning of a meal, starters are what gives the guests a preview of what’s to follow.  Like a movie trailer.  Mine falls under the genre of a drama, filled with anticipation, excitement and a surprise climax.

To say that my parties are considered incomplete without non-vegetarian starters would be an understatement. Honestly, there’s a favourable bias towards the non-vegetarian lot as they enjoy the best of both worlds.   Am guilty too, of falling among this biased lot.

Quite frankly, I prefer to socialise more than being ensconced in the kitchen all day long, despite my interest in cooking (mostly quick and easy).  That’s what makes me look for short cuts and dishes that don’t require last-minute deep frying/roasting/grilling.  Baking allows for a breather as the dish is in the oven through the stipulated cooking time, to give me time enough to catch up with conversation as the food bakes.

To start with, let us try this much-visited chicken starter recipe.  My favourite, for three reasons – easy to fix, may be prepared a day or two ahead of the event and tastes succulent.  With no elaborate grill or any similar equipment, any teenager could get a party going with this starter.

Chicken Boti Kababs Recipe

This much-visited Chicken Boti Kababs Recipe is my favourite for three reasons – easy to fix, may be prepared a day or two ahead of an event and tastes succulent.  
Cubed chicken is marinated in ground spices, skewered and roasted on a flame. With no elaborate grill or any similar equipment, it's simple to put together.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish, Starter
Cuisine Indian


  • OTG (oven)


What Ingredients you Need for Chicken Boti Kababs Recipe

  • 250 gms boneless chicken (cut into medium sized squares)
  • 1 tbsp milk cream (preferably Amul)
  • 1 green chilli (the darker the better)
  • 1-2 tbsp green coriander leaves
  • ¼ tsp ginger
  • ¼ tsp garlic
  • 1 tsp red chilli powder
  • 1 tsp kasuri methi
  • 1 tsp garam masala powder
  • 1 tsp cheese (grated)
  • ½ tsp salt (or as your taste buds deem fit)
  • A pinch orange-red colour (preferably, Falcon brand)
  • 1 tbsp refined vegetable oil
  • ½ egg (beaten)


How to cook the chicken for Chiken Boti Kababs Recipe

  • Dry-grind the indicated ingredients except for the chicken, cream, egg and, of course, the food colour.  One may dispense with the ginger if need be, but the garlic cannot be escaped.
  • Give the ingredients a single spurt in a mixer to make a "coarse paste" (see note). Remove in a bowl to which the chicken cubes may be added.  In my experience, coarse mixtures help retain good taste and flavour.
  • Drop in the beaten egg, followed by a pinch of food colour.  Then gently massage the marinade into the chicken. 
  • Heat a small amount of oil in a cooking pot, add the marinated chicken and stir-cook till done.  Use the toothpick test to check if fully cooked.
  • Skewer the chicken pieces, drizzle some oil over the skewered botis and roast directly over a gas flame till darkish spots appear.

Tip 1

Cube the chicken into medium-sized pieces, neither large nor small – to allow the skewer spike through the heart of the pieces without any heartbreak.

Tip 2

Keep the marinated meat refrigerated for at least a day, if not a week.  This will get the marinade right to the heart of the matter getting it all juicy and succulent.

Tip 3

Pack the marinade into a tight-fitting container, the tighter the better so as to help the juices squeeze into the meat.  Slim fit.

Use steel or glass containers as far as is possible.  Except for certain premium brands, avoid storing marinade in plastic containers for obvious reasons.

Tip 4

If well-marinated, there won’t be leftover masala after stir-cooking which is a sign of the masala having been thoroughly absorbed into the meat.

Tip 5

Stir-cooking the marinade before roasting/grilling ensures that the meat is eighty per cent cooked.  On the other hand, if the raw marinade is directly skewered and roasted, it runs the risk of getting chewy.  Dog food then.

Tip 6

Use an oil spray to drizzle oil over the skewered kababs to avoid an oil spill as from using a regular oil can.

Piping hot right from the flame to the living room.  Served on a platter of raw onion rings, torn mint leaves, lime wedges and green chutney.  Go creative if you may in serving the kababs with orange rings, cilantro, tomato wedges and lettuce, to add a dash of colour to the presentation.

Some more pointers

The chicken boti masala may be used for prawn kababs as well.

For how to make a *coarse paste please refer my article on cheese balls


About Author

Carmelita is an Economics major and is employed with a private sector bank. She holds a diploma in journalism, but that's not the reason for her creative writing skills exhibited in a few freelancing feature writing assignments with a leading daily and also her blog. Her blog falls under the Top 25 of the Best Mumbai Blogs to Follow, by ranking. She has an eye for offbeat travel, having visited seven continents and seeing more than what meets the average eye. Though not a cook per se, her tips on smart cooking are a thing to reckon in her food and cocktail recipes. As if this is not enough, she dabbles now and then in studio singing assignments which have gained her a sizeable fan following. That she is an avid reader is but natural, with a bent for literary classics which in turn have lent its influence in her blog writing panache.


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