Chicken Boti
Marinated chicken cubes grilled until charred on the edges and juicy inside — the Pakistani-Indian chicken tikka with a slightly different spice profile. 'Boti' means 'cube' in Urdu/Hindi. Best with naan, raw onion, and mint chutney.
Prep Time
27 min
Cook Time
48 min
Servings
6
Calories
363 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken750 g
- Cumin Powder1 ½
- Coriander Powder1 ½
- Black Pepper¾ tsp
- Onion1 ½ medium
- Ginger1 ½ tsp
- Garlic4 ½ cloves
- Green Chili1 ½
- Coriander1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Chicken750 g
- Cumin Powder1.5
- Coriander Powder1.5
- Black Pepper0.75 tsp
- Onion1.5 medium
- Ginger1.5 tsp
- Garlic4.5 cloves
- Green Chili1.5
- Coriander1.5
Instructions
- 1
Cut 1.5 lb of boneless chicken thighs into 1-inch cubes. Pat dry.
- 2
First marinade: rub the chicken with 1 teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon ginger-garlic paste. Sit 15 minutes.
- 3
Second marinade: in a bowl, mix ½ cup hung yogurt (Greek yogurt or strained), 1 tablespoon ginger-garlic paste, 1 tablespoon Kashmiri chili powder (for color), 1 teaspoon turmeric, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon garam masala, 1 teaspoon black pepper, 1 tablespoon cornstarch, 2 tablespoons mustard oil (or olive oil), 1 teaspoon fenugreek (kasoori methi).
- 4
Mix the second marinade into the chicken. Refrigerate at least 4 hours, ideally overnight.
- 5
Thread onto soaked wooden or metal skewers, leaving small gaps between pieces. Heat a grill, grill pan, or oven broiler to maximum heat.
- 6
Cook 3-4 minutes per side, turning twice total, until charred at the edges and the chicken is fully cooked (165°F internal). Brush with melted butter before serving. Sprinkle with chaat masala, fresh cilantro, and a squeeze of lemon. Serve with sliced onion, naan, and mint chutney.
Watch how to make Chicken Boti
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💡 Expert Tips
- 1.Hung yogurt only. Watery yogurt makes a runny marinade. Strain regular yogurt for an hour or use Greek straight.
- 2.Cornstarch in marinade. Helps the marinade cling and creates a slight crispy coating when grilled.
- 3.Maximum heat. Restaurant tandoors hit 900°F. A screaming-hot pan or broiler is your home substitute.
- 4.Chaat masala at the end. The signature finishing touch of Pakistani-Indian grilled meats.
🔬 Why It Works
Chicken boti's signature character comes from three things: a long acidic marinade (yogurt-acid tenderizes and lets spices penetrate), high direct heat (creates the charred surface), and the specific Mughlai spice blend (cumin, coriander, kasoori methi, garam masala). The hung yogurt provides the thick coating that clings to the chicken; cornstarch reinforces it. The chaat masala finishing touch is what makes it distinctly South Asian rather than just 'grilled chicken cubes.'
Frequently Asked Questions
Difference between boti and tikka?▾
Can I use chicken breast?▾
Where do I find kasoori methi?▾
Can I bake instead of grill?▾
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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