Tuesday, 5 July 2016

Recipe of the day: Eid Spacial: Boti Kebab

Hello lovely foodies! Firstly, I want to wish you all in advance -


May the choicest blessing of Allah fill your life with joy and prosperity!
Tomorrow we will celebrate Happy Eid; that comes with so many colors, happiness, love, togetherness and of course with lots of delicious dishes!
Just like every year, I come with a very special recipe, exclusively for today – ‘Boti Kebab’! It is a well-known Awadhi cuisine; but, I have tried to make it simple in method and ingredients; but the taste  remains same -  as delicious as it is! Try for your Eid-party. Hope it will rock………

Boti Kebab



  1. Boneless chicken (Cubed):          300 g
  2. Onions (Paste):                           2 medium
  3. Garlic (Paste):                            12-15 cloves
  4. Ginger piece (Paste):                  1 inch
  5. Turmeric Powder:                       1 tsp
  6. Red Chilli Powder:                       1 tsp
  7. Coriander powder:                      ½ tsp
  8. Kasuri Methi:                              ½ tsp
  9. Curd:                                           2 tbsp
  10. Coriander leaves (chopped):       1 tbsp
  11. Garam Masala:                            1 tsp
  12. Refine Oil:                                  2 tbsp
  13. Butter:                                        1 tbsp
  14. Salt:                                            to taste


    • Marinate the chicken with onion-garlic-ginger paste, turmeric-chili-coriander powder, Kasuri Methi, curd and salt very well.

    • Keep the marinated chicken in refrigerator for at least 2 hrs. Leave it in normal temperature for 5-10 min. before cook.
    • Heat the oil in a pan. Add the butter in it and let it mix.
    • Add the marinated chicken in the pan and cook for 4-5 min. Sprinkle little of water and cover it.
    • Open the cover in every 2-3 min. and stir well.
    • Take it off the flame and add the Garam Masala and Coriander leaves, when the chicken will well cooked.
    • Garnish with onion-rings and coriander leaves and serve with your favourite Indian bread.

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