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Chicken Boti Kebab


  • 450 Grams boneless chicken thighs/breasts cut into cubes
  • 3/4 Cup yoghurt (thick)
  • 1/4   cup mayonnaise
  • 1 tbsp ginger garlic paste
  • 1/4 cup vegetable oil
  • 1 Tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp cumin powder
  • 1/4 tsp cinnamon powder
  • Freshly ground black pepper to taste
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 tsp paprika powder


  • Add yoghurt and mayonnaise in a bowl and whisk well.
  • Add all the other ingredients except the chicken and mix well.
  • Drop in the chicken into it and mix. Let it marinate for 2 hours or overnight.
  • Soak bamboo skewers in water for half an hour. Skewer the chicken into it.
  • In a pan, pour a little bit of oil and spread well. Shallow fry the chicken until cooked and charred on all sides.
  • The kebabs are ready.
  • You can infuse the kebabs with charcoal smoke too. For that place the kebabs in a plate and make space in the middle for a small steel bowl. Place the steal bowl there. Next heat up the charcoal until it turns red. With a help of a tong place the charcoal in the bowl and immediately add a tbsp of ghee into it. Cover the place with a lid tightly making sure there are no gaps so that the steam doesnt escape. Let it sit for 10-15 minutes. The kebas will get a tandoor smoky flavor this way.