This recipe is for all you kebab lovers! Oh yes! You can make Chicken Boti Kebab at home too! If you have an oven well and good. If not then no problem! A non-stick tawa will do just fine! Yeah, you’ll probably miss out on the smokey charred flavor of cooking over hot coal but have you ever seen the filth under the fingernails of the fellow who makes the kebabs or ever wondered when was the last time he had actually washed his hands? So if I have to sacrifice a bit of flavor for hygiene so be it!
This Chicken Recipe is extremely traditional and has been and always will be served as a starter to many Indian meals. Chicken Boti Kebab is best enjoyed with a salad or if you want to make it a more fulfilling meal then throw in some hot and hot Laccha Paratha and enjoy this dish even more!
The trick to a super tasty Chicken Boti Kebab is to get the Chicken moist and succulent though most of what we get served in restaurants today are dry. So in this recipe, I will teach you all the tips and tricks which will help you in making the most succulent kebab ever! So follow closely.
Super Important Tips and Top Restaurant Secrets –
- Semi Ripe Papaya will tenderize the meat like no other tenderizer on earth can. So get a lovely Semi Ripe Papaya. It is absolutely necessary for this recipe. This is the very first step to making the kebabs amazingly moist and succulent.
- Kabab Chini (All Spice) is what is going to give your Chicken Boti Kebab it’s kebab flavor. Restaurants all over India, use this spice in most kebabs.
- Use good quality Mustard Oil. Mustard Oil will give the kebab its authentic flavoring and will also add a beautiful golden color to the kebab.
- Adding a bit of Besan (Chick Pea Flour) will thicken up the marinade and also form a thin coating over the Chicken Pieces. This thin coating will char a bit in the baking process and add that wonderful charred flavor we look for in kebabs.
- The thin Besan (Chick Pea) coating will also protect the tender meat from drying out during the baking process leaving the kebab wonderfully moist and succulent.
- Adding Salt early in the marination process will draw out the water from the Chicken Pieces leaving them dry. So add salt towards the end of the marination time and you will get the most succulent and moist Chicken Boti Kebab!
Here is what you will need and what you will need to do to make this superb Chicken Recipe!
- Chicken - 500 Grams Cut into Bite Sized Pieces
- Semi Ripe Papaya - 2 Tablespoons Grated
- Ginger Garlic Paste - Teaspoon
- Garam Masala Powder - ¼th Teaspoon
- Kabab Chini (All Spice) Powder - 1 Pinch
- Red Chilli Powder - 1 Teaspoon
- Turmeric Powder - ¼th Teaspoon
- Salt - To Taste
- Besan (Chick Pea Flour) - ¼th Teaspoon
- Mustard Oil - 3 Tablespoons
- Add the Grated Semi Ripe Papaya to the Chicken Pieces, Mix well and leave to tenderize for ½ an hour.
- After ½ an hour, add the Ginger Garlic Paste, Red Chilli Powder, Turmeric Powder, Garam Masala Powder and Kabab Chini (All Spice) Powder. Mix well and set aside to marinate for 2 hours.
hour into the marination, sauté the Besan (Chick Pea Flour) in a bit of Mustard Oil and add to marinating Chicken. Add 2 Tablespoons of Mustard Oil and mix really well.
- When ½ an hour of marination is left, add Salt to Chicken and mix well.
- Pre-Heat oven to 220° C.
- Skewer Chicken Pieces onto little skewers and place on lightly oiled baking tray.
- Brush Chicken with a bit of Mustard Oil and place in oven to bake for a total time of 20 minutes.
- After 10 minutes, turn skewers over, brush with Mustard Oil and place back in the oven to bake for 10 minutes.
- if using a tawa, cook on medium-high heat for 10 to 12 minutes on each side. Baste with oil while cooking to keep Chicken moist and soft.
- After 10 minutes, remove from the oven and serve hot and hot with an onion salad and with Laccha Paratha and enjoy!
I do hope that you have enjoyed making and eating this recipe as much as what I have!
If any queries do let me know and I would love to know how your take on this recipe turned out!