Chicken Tikka Boti Recipe | Delicious Chicken Tikka Boti without Oven & Tandoor

Learn how to make delicious and authentic chicken tikka boti. This popular South Asian dish is made by marinating chicken in a blend of spices and yogurt, and then grilling it to perfection. The result is juicy, tender chicken with a smoky, charred flavor. Perfect for a weeknight dinner or impressing guests at a barbecue, this chicken tikka boti recipe is sure to become a family favorite.

Ingredients For Chicken Tikka Boti:

• 500g boneless chicken cubes
• 1/3 cup yogurt
• 1 teaspoon paprika powder
• 1.5 teaspoons shan tandoori masala
• 1 teaspoon garlic powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1/8 tsp orange food color
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1 tablespoon oil

Instructions:

1. Add yogurt, paprika powder, shan tandoori masala, turmeric powder, garlic powder, coriander powder, kasuri methi, orange food color, lemon juice, oil and salt in a bowl. Mix until all the ingredients are thoroughly combined.
2. Add the chicken cubes to the marinade and mix well.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.
4. Thread the marinated chicken cubes onto the wooden skewers, leaving a little space between each piece.
5. Preheat your grill pan over medium heat. Grease the grill pan with 1 tablespoon of ghee.
6. Place the skewers on the hot grill pan. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
7. Serve hot with naan or roti, along with some mint yogurt sauce or your favorite chutney.

Tips:

• Preheating the grill pan properly is crucial to get good grill marks and prevent sticking.
• Adjust the heat as necessary to ensure the chicken cooks evenly without burning.
• If you have a lid for your grill pan, you can cover the chicken for a few minutes to help it cook through more evenly.
• Soak the wooden skewers in water for at least 30 minutes before threading the chicken. This helps prevent them from burning.
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