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.
Equipment
- OTG (oven)
Ingredients
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)
Instructions
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.