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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


  • 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.
  • 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.