Delicious and tender morsels of chicken, with a melt-in-your-mouth quality from being marinated in an aromatic spicy yogurt base. Tantalize your taste buds with this chicken boti recipe for the perfect tikka, best served with warm roghni naan. I recommend using long metal skewers for this dish and please do adjust the spiciness to suit your palate. You can also substitute the chicken with lamb, or beef.
Check it out the Chicken Boti Recipe here!!
[one_fourth]Prep Time: 10 minutes + Marination[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg chicken
- 1 cup plain yogurt
- 2 tablespoon garlic paste
- 2 tablespoon ginger paste
- 3 tablespoon soy sauce
- 1 teaspoon cumin powder
- 1 teaspoon red pepper, crushed
- 1/2 teaspoon coriander powder
- salt to taste
[/tab] [tab]Yield: 4 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a small bowl, mix together the soy sauce, yogurt, garlic, ginger, cumin, coriander, red pepper, and salt.
Marinate the chicken pieces in the yogurt mixture for at least 3 hours (preferably overnight).
Grill over open barbecue grill or bake in oven
Preheat to 450 degrees; spread chicken pieces on a baking tray or shallow baking dish. Cover with any leftover yogurt marinade.
Cover with foil and bake for 20 minutes.
Remove foil, apply a light touch of olive oil with a brush over the chicken, and broil on low heat for 10 minutes (or until golden brown). Chicken Boti is ready to serve.
- Serve with kachumber salad and roghni naan.
If you like Chicken Boti Recipe and make it then let me know your feedback by commenting below.