Grill Chicken Tikka Boti (boneless) Recipe

Prepare ginger juice

Peel and grate 2 tablespoons fresh ginger. Place grated ginger in a small piece of muslin or a fine sieve and squeeze to extract about 1 teaspoon of ginger juice. Reserve both grated ginger and juice.

Make marinade

In a large bowl, combine 1 cup plain yogurt, 2 tablespoons vegetable or mustard oil, 1 tablespoon minced garlic, the grated ginger, and 1 teaspoon ginger juice. Add 2 tablespoons lemon juice, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon red chili powder, 1/2 teaspoon garam masala, 1 1/2 teaspoons salt, and 1 teaspoon crushed kasuri methi if using. Whisk until smooth and well blended.

Add chilies and cilantro

Stir in 2 finely chopped green chilies and 2 tablespoons chopped fresh cilantro into the marinade. Taste a small smear (optional) and adjust salt, lemon, or chili level to your preference.

Coat chicken

Pat 1 kg boneless chicken pieces dry with paper towel. Add the chicken pieces to the marinade, tossing to coat each piece thoroughly. Press marinade onto the chicken so it adheres well.

Marinate

Cover the bowl and refrigerate for at least 3 hours, preferably overnight (8–12 hours) for best flavor penetration. If short on time, marinate at least 1 hour.

Preheat and prepare skewers

If using wooden skewers, soak them in water for a minimum of 30 minutes to prevent burning. Preheat your grill to medium-high (about 200–230°C / 400–450°F). For oven broiler method, preheat broiler and arrange a rack 6–8 inches from heat source.

Skewer the chicken

Thread marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates and edges char slightly. Use 3–5 pieces per skewer depending on size; you should have about 8 skewers.

Grill (charcoal or gas grill)

Place skewers on the hot grill. Cook for 10–12 minutes, turning every 2–3 minutes so all sides get char and cook evenly. During the last 3–4 minutes, baste with 2 tablespoons melted butter or oil once or twice to keep moist and add shine. Chicken is done when internal temperature reaches 74°C (165°F) and juices run clear.

Broiler or pan-sear alternative

For broiler: place skewers on a foil-lined tray and broil 4–5 minutes per side until slightly charred and cooked through, basting once. For stovetop: heat a grill pan or heavy skillet over medium-high, brush with oil, cook skewered or individual pieces 3–4 minutes per side until charred and cooked through.

Rest and garnish

Remove skewers from heat and let rest 3–5 minutes so juices redistribute. Sprinkle with remaining chopped cilantro and serve with lemon wedges for squeezing over the hot chicken.

Serve the hot chicken tikka boti with sliced onions and mint chutney on the side. Optionally, toss sliced onions with a pinch of salt and a squeeze of lemon for a quick tangy salad.