Chicken Boti Kebab

Indian style Chicken Kebabs, which are boneless chicken with flavorful yoghurt based marinade and cooked until just done. They go very well with rice or chapathi. I made a delicious chicken wrap with this one. 

Kebabs are always a favorite here, but I rarely make it at home as I don’t get that soft, tender texture to my kebabs. I always heard that kebabs with chicken thigh meat turns out succulent and juicy but I always end up using chicken breast. But this time I tried with chicken thighs are I was so happy with how these boti kebabs turned out. I was nothing less than perfection.

Now no more chicken breasts for kebabs. Luckily I got boneless thigh fillets from the supermarket. If you can’t get thigh fillets, you can use chicken breast too. (But if you have the time, try making a fillet of your own. It would definitely be worth it.) If you are cooking with breasts, then grill it only for 15 minutes on medium high.

I made a chicken wrap with chicken boti kebabs, and it was bursting with flavors. The main star of the wraps were the boti kebabs, of course and also a special sauce I made. I’ll be sharing the recipe here soon. So wait for it. Hope you all will make this recipe and love it as much as we did.

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.

Recipe adapted from foodies terminal

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