Chicken Boti Kabab Recipe: Tender Grilled Boti Kebab Guide

Kebabs are a hallmark of Awadhi (Lucknowi) cuisine. Lucknow is famous for rich non-vegetarian preparations like Kakori, Galouti and Shami kebabs, as well as Lucknowi biryani. This Chicken Boti Kabab is similar in technique to Chicken Shashlik: boneless meat is marinated in yogurt and spices, then threaded on skewers and cooked on a tawa, grill, tandoor or in the oven.

About this recipe

Chicken Boti Kabab, also called Murgh Boti Kabab, uses boneless chicken pieces marinated in thick yogurt and Indian spices, skewered and cooked until light char marks appear. The char adds a pleasant smoky note. Traditionally made with mutton or lamb, boti kebabs are now commonly prepared with chicken for a quicker, lighter version.

The result is crisp-edged, juicy chicken with a balanced tang and warmth from aromatic spices. These kebabs are moderately spicy and fragrant, a great appetizer or party snack.

Why you will love this recipe

• Fast and easy — ready in about 30 minutes.
• Uses common pantry ingredients.
• Make-ahead friendly — marinated chicken freezes well for about a month; thaw and cook when needed.
• Versatile cooking — cook on a tawa, in a pan, on a grill or in an oven.
• Gluten-free.

Ingredients and substitutions

• Chicken — Boneless pieces work best. Chicken breast or boneless thighs are both suitable.
• Yogurt — Use thick curd/hung yogurt so the marinade clings to the meat. If your yogurt is thin, hang it in a muslin cloth for 30 minutes to drain excess whey.
• Gram flour (besan) — Adds binding and crispiness. Always roast besan lightly in a pan until aromatic and just changing color; let it cool before adding to the marinade.
• Spices and aromatics — Ginger-garlic paste, cumin powder, coriander powder, garam masala and a touch of cardamom powder give depth.
• Kashmiri red chili powder — Gives a bright red color without excessive heat. You can use a hotter red chili powder if you prefer more spice, but the color and mild heat will change.
• Lemon juice — Fresh lemon brightens the flavors. Vinegar can be used as a substitute in a pinch.
• Oil — Any neutral cooking oil works. For an authentic north Indian flavor, use mustard oil.
• Ghee/clarified butter — Adds richness and aroma. Use unsalted butter if you don’t have ghee, or omit to reduce calories.

Step by step instructions with photos

Preparations

• Marinate the chicken — Combine the chicken with all marinade ingredients in a mixing bowl, cover and refrigerate. Marinate for 30 minutes to an hour; overnight yields deeper flavor.
• Soak wooden skewers in water for 15–20 minutes to prevent burning. Pat them dry before using.
• Thread marinated chicken pieces onto the skewers, spacing them evenly for even cooking.

Cooking the Chicken Boti Kabab

• Heat oil and ghee in a heavy-bottomed pan or on a griddle over medium heat.
• When the pan is hot, place the skewers on it and let them cook undisturbed for 2–3 minutes to develop color.
• Pour a little oil over the top, turn the skewers and cook the other side for another 2–3 minutes until char marks appear.
• Keep turning the skewers occasionally and cook until the chicken is cooked through and evenly charred.
• Remove and serve the Chicken Boti Kababs with green chutney, onion slices and lemon wedges.

Tips to make the best boti kebab

• Marinate well: At least 30 minutes; overnight for best flavor and tenderness.
• Soak wooden skewers: Prevents burning during cooking.
• Use thick yogurt: Hang thin yogurt in a muslin cloth for 30 minutes to remove excess water.
• Don’t skip roasted besan: It binds the marinade and helps create a crisp exterior. Always roast it before using.
• Rotate skewers: Turn frequently so kebabs cook evenly and get light char marks for smoky flavor.
• Adjust spice: Kashmiri chili gives color with mild heat; substitute with a spicier chili powder if you want more heat.

Serving suggestions

• Serve as an appetizer with green chutney, onion rings and lemon wedges.
• Pair as a side with jeera rice and dal fry for a fuller meal.
• Serve alongside chicken biryani, schezwan fried rice or vegetable pulao.
• Make wraps: tuck the kebabs into tortillas with stir-fried vegetables, hot sauce and mayo for a hearty roll.

Storage suggestion

• Cool and store cooked kebabs within two hours of cooking.
• Refrigerate in an airtight container for 2–3 days.
• For longer storage, freeze marinated or cooked kebabs for up to a month. Thaw thoroughly and reheat before serving.

Variations you can try

• Use lamb for a traditional mutton boti kebab variation.

If you try this Chicken Boti Kabab, please leave a comment and a review.

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