Chicken Boti Kebab
Chicken Boti Kebab
A popular kebab recipe that's extremely flavourful made with tender juicy chicken boneless meat pieces marinated in a special yoghurt based marinade and cooked until just done.
Ready in: 20 minutes plus 2 hours marinating
Serves: 4
Complexity: easy
kcal: 295
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Ingredients
500 g boneless chicken breasts or thighs in 4 cm pieces
¾ cup Greek yoghurt
¼ cup Best Foods mayonnaise
1 tbsp ginger garlic paste
¼ cup mustard oil
½ tbsp paprika powder
½ tbsp cumin powder
1 tsp garam masala powder
½ tsp nutmeg powder
¼ tsp cinnamon powder
1 tbsp beetroot powder
2 tbsp rice bran oil
1 tsp SIDS SMOKEY BBQ RUB
2 tbsp lemon juice
Directions
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.
Add the beetroot powder. You may increase or decrease the amount as per your liking. Mix everything well.
Add the chicken pieces and mix well until all they are well coated with the marinade.
Cover the bowl with a cling film and allow the marinated chicken to rest for 30 minutes to 2 hours 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 frypan over medium heat. When the pan becomes moderately hot, brush with oil and SIDS SMOKEY BBQ RUB.
Next, cook over medium heat rotating sides from time to time. The meat will be fully cooked in 15 minutes.
Turn the flame to the highest setting and cook all sides of the chicken boti kebab for that beautiful charred look. Set the chicken boti kebabs aside on a plate.
Tips: Thick yoghurt is a must: A thick yoghurt will make the marinade the right consistency and it’ll sit on the chicken meat even while skewering. If you do not have thick yoghurt handy just hang the regular yoghurt in a muslin cloth for 30 mins.
Use Mustard oil: This oil has all the potency to get today’s chicken boti kebab taste just like the takeouts. I tried a side by side comparison & made a batch with melted butter. Believe me the boti kebabs with mustard oil in it turned out much better. Moreover, the kebabs with oil will remain soft when stored in the fridge.
Pan roast the Chicken Boti Kebabs over medium heat: Medium heat provides the right temperate to cook the meat within 15 mins. The meat will remain tender & succulent.
Always keep the cooked kebabs covered loosely: This will keep them juicy for a long time.