Go Back
+ servings
Chicken Boti Kabab served with lemon wedges

Chicken Boti Kabab

Chicken Boti Kabab is a popular Indian Chicken kabab recipe that's extremely flavorful & made with tender juicy chicken boneless meat pieces marinated in a special yogurt based marinade and cooked until just done.
4.85 from 19 votes
Print Pin
Course: Appetizer
Cuisine: Indian
Keyword: Chicken Boti Kabab
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating Time: 2 hours
Total Time: 20 minutes
Servings: 4 people
Calories: 295kcal
Author: Meghna Chakraborty


For the Dhunggar:

  • 1 Charcoal
  • 1 tsp Ghee or clarified butter


  • In a clean dry bowl add the thick yogurt and the mayo and whisk well until fully combined & smooth.
  • Next, add the mustard oil, the spices, ginger garlic paste, salt, lemon juice to the bowl and whisk everything well until fully mixed & smooth.
  • Now, add the beet root powder. You may increase or decrease the amount as per your liking. Mix everything well..
  • Add the chicken pieces and mix well until all the chicken pieces are well coated with the marinade.
  • Cover the bowl with a cling film and allow the marinated chicken to rest for 30 mins to 2 hrs. in the fridge. You may also leave it overnight in the fridge.
  • Next, skewer the meat in the metal or bamboo skewers and set aside.
  • Heat a griddle or non stick skillet over medium heat. When the pan becomes moderately hot brush it with oil.
  • Next, place the skewers and cook over medium heat rotating sides from time to time. The meat will be fully cooked in 15 mins.
  • Now, turn the flame to the highest setting and cook all sides of the chicken boti kabab for that beautiful charred look. Set the chicken boti kababs aside on a plate.

How to do the Dhungar?

  • Take a small pot about 2-3" inches and place it in the middle of the plate containing the Chicken boti kababs.
  • Next heat up a charcoal over high heat until burning red. Be careful and hold it with the help of a tong.
  • Once the charcoal becomes raging hot quickly place it in the small steel container that you placed in the middle of the kabab plate.
  • Immediately pour about 1 tsp ghee or clarified butter over the red hot charcoal and quickly cover the whole plate with a glass lid. There should not be any gaps between the lid and the plate. Otherwise, the smoke will escape.
  • Allow it to rest for 10-15 mins. The smoke from the charcoal will get infused in the chicken boti kabab making them so flavorful & giving them that authentic tandoor taste.
  • Serve hot , Enjoy!


  1. If using Bamboo skewers do not forget to soak them in water for at least 10-15 mins. This will prevent the bamboo skewers from getting burnt.
  2. For that extra juicy & tender texture keep the cooked chicken boti kababs loosely covered with a parchment paper or aluminum foil.

Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

Nutrition Facts
Chicken Boti Kabab
Amount Per Serving (2 people)
Calories 295 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 108mg36%
Sodium 489mg21%
Potassium 629mg18%
Carbohydrates 1g0%
Protein 36g72%
Vitamin A 50IU1%
Vitamin C 7.3mg9%
Calcium 14mg1%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Serving: 2people | Calories: 295kcal | Carbohydrates: 1g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 489mg | Potassium: 629mg | Vitamin A: 50IU | Vitamin C: 7.3mg | Calcium: 14mg | Iron: 1mg