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This Smokey Pakistani Chicken Tikka Boti features boneless chicken chunks marinated in a tangy yogurt-spice blend, threaded onto skewers, and grilled until charred at the edges and juicy inside. A finishing dhungar (charcoal smoke) infusion gives it that authentic street-side barbecue aroma, right from your own kitchen.
Prep Time
20 min
Per serving
Cook Time
20 min
Servings
4 people
Difficulty
medium
290kcal
Calories
34g
Protein
5g
Carbs
14g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Cut the chicken into bite-sized cubes and place in a large bowl. Add the vinegar and a pinch of salt, mix, and set aside for 15-20 minutes to tenderize, then rinse and pat dry.
In the same bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric, roasted cumin powder, coriander powder, garam masala, black pepper, lemon juice, and the remaining salt into a smooth marinade.
Add the chicken pieces to the marinade, coating thoroughly, and refrigerate for at least 2 hours (overnight gives the deepest flavor).
Thread the marinated chicken onto skewers (soak wooden skewers in water first if using), leaving a small gap between each piece.
Preheat a grill, grill pan, or oven to high heat. Cook the skewers for 10-15 minutes, turning occasionally and basting with the oil or melted butter, until charred at the edges and the internal temperature reaches 74°C (165°F).
For authentic smoky flavor, place a small piece of hot charcoal in a steel bowl in the center of the cooked chicken, drizzle with a little oil, and cover tightly with a lid for 2-3 minutes to let the smoke infuse.
Remove the skewers, sprinkle with the chaat masala and chopped coriander, and serve hot with naan, mint chutney, and kachumber salad.
Don't Skip the Vinegar Tenderizing Step: A short vinegar-salt soak before marinating breaks down the chicken fibers for a softer, juicier bite. Charcoal Smoke Is the Secret: The brief dhungar (smoking) technique is what gives restaurant-style tikka boti its signature smoky aroma, even when cooked on a stovetop or in the oven. Don't Overcrowd the Skewers: Leave small gaps between chicken pieces so heat circulates evenly and every side chars properly.
Chicken tikka is often made with bone-in pieces, while tikka boti specifically uses boneless chicken cubes marinated and grilled the same way - essentially a boneless version of tandoori chicken.
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