Chicken Tikka Boti
Juicy cubes of boneless chicken marinated in spiced yogurt, skewered and grilled until charred at the edges. A weekend barbecue favourite you can make in a hot oven.
Published 29 Sep 2026
Ingredients
Equipment: Large mixing bowl, 8 metal or soaked wooden skewers, oven with grill function or charcoal barbecue, baking tray with wire rack, meat thermometer, basting brush
Method
If using wooden skewers, soak them in water for 30 minutes so they do not burn. Pat the chicken thigh pieces dry with kitchen paper and cut into even 3 cm cubes.
In a large bowl, mix the yogurt, ginger paste, garlic paste, both chilli powders, coriander, cumin, garam masala, turmeric, crushed kasuri methi, lemon juice, 3 tbsp oil and salt into a thick, smooth paste.
Add the chicken and turn well until every piece is coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavour.
Take the chicken out of the fridge 20 minutes before cooking. Heat the oven grill to 240°C, or light the charcoal barbecue until the coals are glowing and covered in grey ash.
Thread the chicken onto skewers, leaving a small gap between pieces so the heat reaches all sides. Place on a wire rack over a baking tray, or straight onto the barbecue grate.
Grill about 12 cm from the heat for 8 minutes, until the underside is lightly charred and the marinade has set.
Turn the skewers and brush with a little oil. Grill for another 8 minutes, until the edges are charred in spots and the thickest piece reads 74°C with clear juices.
For an optional smoky finish, put the cooked chicken in a covered pot with a small steel bowl in the centre. Heat the charcoal until red, place it in the bowl, drizzle with ghee, cover at once and leave for 2 minutes.
Brush the chicken with melted butter and rest for 3 minutes before serving hot.
Cooking tips
- Use thighs rather than breast for tender, juicy results. If you use breast, cut slightly larger pieces and reduce grilling time by 2 minutes.
- Strain the yogurt well. Watery yogurt makes the marinade slide off and the chicken steam instead of char.
- Do not marinate for more than 24 hours, as the lemon juice can make the meat mushy.
- Do not overcrowd the skewers. Space lets the chicken char instead of steaming.
Substitutions
- Use chicken breast instead of thighs, but watch closely so it does not dry out.
- Swap Kashmiri chilli powder for 1 tsp paprika plus a pinch of extra chilli for similar colour.
- Use 2 tbsp tikka masala spice mix in place of the coriander, cumin, garam masala and turmeric.
- Replace the yogurt with 3 tbsp thick coconut cream plus 1 tbsp lemon juice for a dairy-free version.
Serve with
"Serve with naan or roti, mint-coriander chutney, sliced onions with lemon wedges, and a simple kachumber salad. Also good stuffed into a paratha roll."
Storage
Refrigerate cooked chicken in an airtight container for up to 3 days. Raw marinated chicken keeps up to 24 hours in the fridge. Freeze cooked pieces for up to 2 months.
Reheating
Reheat on a hot tawa or in a 200°C oven for 8 to 10 minutes with a light brush of oil until steaming hot throughout. Avoid the microwave, which makes the chicken rubbery.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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