• 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!