Chicken Boti

Recently my coworker and I have been eating at a place called Anmol, in Milwaukee. I have only been a few times now, but every time this places delivers in terms of great food. On a recent return, my coworker stated with excitement that he had stopped at one of the local ethnic grocery stores nearby Anmol, and decided to pick up a couple of the sandwich wraps for dinner. With enthusiasm, he said it was a must try, and hence why we decided to head back and try one of their wraps. They offer a handful of different ones, but the one I tried was called chicken boti roll in a paratha. Think of this as the Mexican burrito of Pakistan food. It’s the bomb, and I mean ultra delicious with just the right amount of heat. So what was a man to do? Well, head to the store to pick up some frozen paratha and knock out a chicken boti recipe.

Chicken Boti Recipe
Chicken Boti Recipe

The ingredients are simple and the flavor results are out of this world. Plus, the paratha, well I figure you will stock up on those as well.

Ingredients:

  • 10 boneless, skinless chicken thighs
  • 1 cup of plain yogurt
  • 1 lemon, juiced
  • 1 tbsp garlic ginger paste
  • 1 1/2 tsp chili flakes (more if you want it really spicy)
  • 1/2 tsp cumin powder
  • 1 1/2 tsp turmeric powder
  • 1/2 tbsp salt, to taste
  • 1/4 tsp cracked black pepper
  • 1 tsp red food coloring, optional
  • roasted shallots, or red onions
  • paratha, warmed (optional but recommended for a sandwich)

Start by adding everything but the chicken, shallots, and paratha to a mixing bowl large enough to hold the chicken. Give this a good mix, then add in your chicken thighs. Massage the thighs into the mixture, covering all of the thighs in the marinade. Cover and place in the refrigerator, for 4 hours, or overnight (which I did).

The following day, or same for that matter, take the bowl out of the refrigerator, and set it on the counter, letting it come to room temperature.

Chicken Boti Ingredients
Chicken Boti Ingredients

Fire up your grill, or preheat your oven to 375 degrees, It’s up to you.

Place the chicken on the grill, and cook over indirect heat for about 20 minutes, then over direct heat to finish them off until the chicken is nice and tender and cooked through.

During that time, roast off your onions. There is something about those onions that pair perfectly with this chicken. Trust me.

Take the chicken off of the grill (or oven), and chop it up into thin, bite sized pieces. The goal is to shove this chicken boti into a warm paratha, or your favorite wrap, along with some onions, and dig in.

Seriously the result is super tender, a bit spicy, but something you cannot stop eating. These fed my family of five multiple servings and gets even better the following day. What’s not to love about that! I hope you enjoy.

Chicken Boti
Author: 
Recipe type: Poultry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 10 boneless, skinless chicken thighs
  • 1 cup of plain yogurt
  • 1 lemon, juiced
  • 1 tbsp garlic ginger paste
  • 1½ tsp chili flakes (more if you want it really spicy)
  • ½ tsp cumin powder
  • 1½ tsp turmeric powder
  • ½ tbsp salt, to taste
  • ¼ tsp cracked black pepper
  • 1 tsp red food coloring, optional
  • roasted shallots, or red onions
  • paratha, warmed (optional but recommended for a sandwich)
Instructions
  1. Start by adding everything but the chicken, shallots, and paratha to a mixing bowl large enough to hold the chicken. Give this a good mix, then add in your chicken thighs. Massage the thighs into the mixture, covering all of the thighs in the marinade. Cover and place in the refrigerator, for 4 hours, or overnight (which I did).
  2. The following day, or same for that matter, take the bowl out of the refrigerator, and set it on the counter, letting it come to room temperature.
  3. Fire up your grill, or preheat your oven to 375 degrees, It’s up to you.
  4. Place the chicken on the grill, and cook over indirect heat for about 20 minutes, then over direct heat to finish them off until the chicken is nice and tender and cooked through.
  5. During that time, roast off your onions. There is something about those onions that pair perfectly with this chicken. Trust me.
  6. Take the chicken off of the grill (or oven), and chop it up into thin, bite sized pieces. The goal is to shove this chicken boti into a warm paratha, or your favorite wrap, along with some onions, and dig in.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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