Join us as we explore the mouthwatering journey of making Tikka Boti in this flavorful cooking video! Discover the secrets behind marinating tender cubes of meat in vibrant spices and yogurt, then grilling them to perfection. Whether you’re a seasoned chef or a kitchen novice, our step-by-step guide will help you create this beloved Pakistani dish that’s sure to impress family and friends at your next gathering!
Don’t forget to share, and bookmark our website for more delicious recipes and latest culinary adventures.
Ingredients: (Chicken Marination)
1000 Grams Chicken Boneless (Thighs or Breast)
3 Tbsp Lemon Juice
2 Tbsp Ginger Garlic Paste
1 Tsp Salt
1 Tsp Cumin Powder
1 Tsp Coriander Powder
1 Tsp Chili Flakes
1/2 Tsp Paprika Powder
1/2 Tsp Garam Masala Powder
1/2 Tsp Red Chili Powder
4 Tbsp Thick Yogurt
2 Tbsp Ketchup
2 Tbsp Oil
1/4 Cup Oil when Tikka is cooked
Complete Recipe (Step by Step)
- Start the chicken marination by adding 1000 grams boneless in a bowl. Thigh boneless is best because its juicy and tender, but tikka boti can also be made by boneless breast pieces.
- Add 3 tbsp lemon juice, 2 tbsp ginger and garlic paste and 1 tsp salt. Mix and keep aside for 15 minutes.
- After 15 minutes, add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp chili flakes, 1/2 tsp paprika powder, 1/2 tsp garam masala powder, 1/2 tsp red chili powder. Mix all the ingredients thoroughly.
- Now add we ingredients. Add 4 tbsp thick yogurt, 2 tbsp ketchup and 2 tbsp oil. Mix all marinate it for 2 hours minimum and 24 hours maximum.
- Heat 1/2 cup oil and stir fry chicken on high flame. Stirring continuously.
- When chicken turns white in color. Cover and cook on medium flame for 10 minutes. Chicken will release its water.
- After 10 minutes, uncover and dry out its water on high flame.
- When chicken is cooked and all its water dries out, add 1/2 cup oil for a shine. Fry for few seconds and serve.
- Server platter or skewers with Puri Parathas or Naan.
