Chicken Boti Recipe - Spicy, Tender & Juicy
Summary
- This recipe guides you through making incredibly soft, tender, and juicy chicken boti. Marinated with a blend of aromatic spices and yogurt, then cooked to perfection, and finished with fresh vegetables and a hot oil tempering for an irresistible flavor. It's easy to make and perfect to enjoy with rice, pulao, parathas, or as a salad.
All Ingredients - For Marination
- Boneless Chicken Breast 2 lbs
- Yogurt 4 tbsp
- Ginger-Garlic Paste 2 tbsp
- Lemon Juice 0.5 lemon
- Green Chilies (chopped) 3-4 large
- Roasted Cumin Powder 1 tbsp
- Roasted Coriander Powder 1 tbsp
- Garam Masala Powder 1 tsp
- Turmeric Powder 0.5 tsp
- Kashmiri Red Chili Powder 1 tbsp
- Red Chili Powder 1 tsp
- Black Pepper Powder 1 tsp
- Salt 1 tbsp
- Kasuri Methi (Dried Fenugreek Leaves) 1 tbsp
- Raw Papaya Pieces small amount
- Extra Virgin Olive Oil 2 tbsp
All Ingredients - For Topping & Tempering
- Onion Slices 1 medium
- Green Bell Pepper Slices 1 medium
- Red Bell Pepper Slices 1 medium
- Green Chilies (sliced lengthwise) 2-3
- Fresh Cilantro (chopped) handful
- Oil (for tempering) 4-5 tbsp
Tools You'll Need
- Frying pan
- Pan
- Pot
- Mixing bowl
- Bowl
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 17 · Refrigerate30 min
…with the chicken until every piece is well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the chicken to marinate and absorb t…
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Chicken
Wash and cut 2 lbs of boneless chicken breast into small, bite-sized pieces. Ensure they are not too small or too large.
Step 2: Marinate Chicken - Add Yogurt
Add 4 tablespoons of yogurt to the chicken pieces in a mixing bowl.
Step 3: Marinate Chicken - Add Ginger-Garlic Paste
Add 2 tablespoons of ginger-garlic paste to the chicken.
Step 4: Marinate Chicken - Add Lemon Juice
Squeeze in the juice of half a lemon.
Step 5: Marinate Chicken - Add Green Chilies
Add 3-4 chopped large green chilies to the mixture. This adds a good kick of flavor.
Step 6: Marinate Chicken - Add Cumin Powder
Add 1 tablespoon of roasted cumin powder.
Step 7: Marinate Chicken - Add Coriander Powder
Add 1 tablespoon of roasted coriander powder.
Step 8: Marinate Chicken - Add Garam Masala
Add 1 teaspoon of garam masala powder.
Step 9: Marinate Chicken - Add Turmeric
Add 0.5 teaspoon of turmeric powder.
Step 10: Marinate Chicken - Add Kashmiri Chili
Add 1 tablespoon of Kashmiri red chili powder for vibrant color and mild heat.
Step 11: Marinate Chicken - Add Red Chili
Add 1 teaspoon of red chili powder for additional spice.
Step 12: Marinate Chicken - Add Black Pepper
Add 1 teaspoon of black pepper powder.
Step 13: Marinate Chicken - Add Salt
Add 1 tablespoon of salt, or adjust to your taste preference.
Step 14: Marinate Chicken - Add Kasuri Methi
Crush 1 tablespoon of kasuri methi (dried fenugreek leaves) between your palms and add it to the chicken. This imparts a unique aroma and flavor.
Step 15: Marinate Chicken - Add Raw Papaya
Add small pieces of raw papaya to the marinade. This acts as a natural tenderizer for the chicken.
Step 16: Marinate Chicken - Add Olive Oil
Drizzle in 2 tablespoons of extra virgin olive oil.
Step 17: Mix and Marinate
Mix all the ingredients thoroughly with the chicken until every piece is well coated. Cover the bowl and refrigerate for at least to allow the chicken to and absorb the flavors.
Step 18: Prepare for Cooking
After of marination, remove the raw papaya pieces from the chicken. These pieces have served their purpose of tenderizing and should be discarded.
Step 19: Cook Chicken - Initial Sauté
Heat a frying pan on medium heat. Transfer the chicken to the pan and spread it evenly. Cook uncovered for , allowing the chicken to release its natural juices. Stir occasionally to prevent sticking.
Step 20: Cook Chicken - Covered
After , cover the pan and continue to cook on medium flame for . This will ensure the chicken cooks through and becomes tender. The chicken should be soft and juicy when done.
Step 21: Add Vegetables
Once the chicken is cooked, arrange the sliced onions, green bell peppers, red bell peppers, and green chilies on top of the chicken. Sprinkle with chopped fresh cilantro.
Step 22: Prepare Tempering (Baghaar)
In a separate small pot, heat 4-5 tablespoons of oil until it is very hot and shimmering.
Step 23: Temper the Dish
Carefully pour the hot oil over the chicken and vegetables in the pan. You will hear a sizzling sound, which is normal.
Step 24: Final Steaming and Serve
Immediately cover the pan after and let it for . This allows the flavors from the hot oil and fresh vegetables to infuse into the chicken. Uncover and serve the spicy and tender Chicken Boti hot.
Pro Tips
• Cut chicken into small pieces to ensure every bite is flavorful.
• Adding raw papaya helps tenderize the chicken significantly.
• Cook the chicken uncovered for the first 5 minutes to allow it to release its juices, contributing to tenderness.
• The hot oil tempering (baghaar) at the end is a game-changer for flavor and aroma.
Variations
• Serve with plain rice, pulao, or parathas.
• Use as a filling for wraps or rolls.
• Adjust spice levels by increasing or decreasing green chilies and red chili powder.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Refrigerate
Cover the bowl and refrigerate for at least 30 minutes to allow the chicken to marinate and absorb the flavors.
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