Chicken Boti Kebab

1 Pound Boneless Chicken breasts or thighs cut into 1.5" pieces (453 gms)

¾ cup Greek yogurt (or hung curd)

¼ cup Mayonnaise

1 tbsp Ginger Garlic Paste

¼ cup Extra Virgin Mustard Oil

½ tbsp Paprika

½ tbsp Cumin Powder

1 tsp Garam Masala Powder

½ tsp Nutmeg Powder

¼ tsp Cinnamon Powder

1 tbsp Organic Beet Root Powder

2 tbsp canola oil or mustard oil for roasting

2 tbsp Lemon Juice

Salt (to taste)

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.

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!

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.

For that extra juicy & tender texture keep the cooked chicken boti kababs loosely covered with a parchment paper or aluminum foil.