BEST CHICKEN BOTI KABAB
Boti Kabab is a popular roadside delicacy that originates from Luck now, India. Boti Kabab are a variety of Indian kebabs consisting of pieces of meat (lamb, mutton, chicken or beef) that are marinated in a mixture of yogurt, garlic, ginger, chili and spices such as garam masala, chili powder and cumin. .
Where boti means “pieces of meat” and kabab refers to the fact that they are grilled on skewers. They can also be roasted in the oven and seasoned with nice coals under a hot broiler. Chicken Boti Kabab is easy to prepare all year round as an appetizer or dinner without cutlery.
Although they are traditionally served with naan in Pakistan, I like to serve them in a brioche bun; select all your mounts and tuck in the perfect shot. The beauty of these kebabs is that you can also eat them on top of your favorite crunchy summer vegetables like Little Gem or Romaine.
INGREDIENTS FOR MAKING THE BEST CHICKEN BOTI KABAB
Our healthy Boti Kabab recipe is full of healthy ingredients. The main component of turmeric is curcumin, a powerful phytochemical that has anti-inflammatory and antioxidant properties. It is often prescribed in Indian Ayurvedic medicine to help relieve arthritis, aid digestion and inhibit cancer growth.
Chili has been shown to help reduce disease, prevent heart disease and promote weight loss. A rich source of phytochemicals and vitamin C, lemons help boost your immune system and neutralize free radicals that cause skin disease and aging. Lemons also protect against heart disease and help improve blood flow to the brain.
Chicken is high in protein and provides B vitamins like niacin, which help your body, get energy from food. If you are cooking Boti Chicken Kabab for the first time, read our detailed step by step recipe below. The lemon juice in this recipe acts as an acid to help tenderize the meat during marinating. We used 0% Greek yogurt in this recipe, but you can substitute a fatter version if you prefer.
We used ground ginger and garlic in this recipe, but you can use bottled ginger garlic paste as a substitute. Soak wooden skewers in water overnight to prevent them from breaking or cracking during grilling. Place the chicken in a large bowl. Add the salt, lemon juice and Greek yogurt and work into the meat with your hands. Set aside for 20 minutes.
HOW TO MAKE BEST CHICKEN BOTI KABAB
If you are cooking Boti Chicken Kabab for the first time, read our detailed step by step recipe below The lemon juice in this recipe acts as an acid to help tenderize the meat during marinating. We used 0% Greek yogurt in this recipe, but you can substitute a fatter version if you prefer.
We used ground ginger and garlic in this recipe, but you can use bottled ginger garlic paste as a substitute. Soak wooden skewers in water overnight to prevent them from breaking or cracking during grilling. Place the chicken in a large bowl. Add the salt, lemon juice and Greek yogurt and work into the meat with your hands. Set aside for 20 minutes.
Add ginger, garlic, garam masala, coriander powder, cumin, paprika, chili pepper, red pepper flakes, turmeric and black pepper. Add 3 tablespoons of vegetable oil and chickpea flour to a nonstick skillet over medium heat. Stir for 2 minutes until the flour is browned.
Just before serving, preheat the broiler in the oven. Thread the meat onto wooden skewers. Brush with oil and balance the skewers on the edge of a shallow baking dish. Place about 5 inches from the heat source and cook for 6 minutes on each side, or until lightly browned and cooked through.
