Chicken Boti Recipe
Chicken,  Ethnic,  Indian,  Sandwiches

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 Recipe

Chicken Boti

Dax Phillips
Prep Time 4 hrs
Cook Time 30 mins
Total Time 4 hrs 30 mins
Course Poultry
Cuisine Indian
Servings 10

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)

Instructions
 

  • 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.
  • 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.

 

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