Grill Chicken Tikka Boti (boneless) (6 Pcs) Recipe

Prepare chicken

Trim excess fat from the boneless chicken and cut into 1.5-inch cubes. Pat dry with paper towels so the marinade adheres.

Make ginger juice

Grate a 1- to 2-inch piece of fresh ginger and squeeze through a cheesecloth or fine sieve to yield about 2 tablespoons of ginger juice.

Combine marinade

In a mixing bowl combine yogurt, ginger juice, garlic paste, chopped green chili (or paste), turmeric, ground cumin, ground coriander, red chili powder, garam masala, lemon juice, oil, salt, and crushed kasuri methi (if using). Whisk until smooth.

Marinate chicken

Add chicken cubes to the marinade and mix thoroughly, ensuring every piece is coated. Cover and refrigerate for at least 2 hours, preferably 4–6 hours. For best flavor, marinate up to overnight (12 hours) but not much longer or acid will break down texture.

Preheat grill

If using a charcoal grill, light charcoal and wait until coals are covered with white ash for medium-high heat. For a gas grill, preheat to medium-high (around 400°F / 200°C). Oil the grates lightly to prevent sticking.

Thread chicken onto skewers

Thread the marinated chicken pieces onto the skewers, leaving a little space between pieces for even heat circulation. Arrange 5–6 pieces per skewer depending on size (the recipe yields 6 pieces total for one serving of 6 pcs).

Grill the skewers

Place skewers on the grill over direct heat. Grill for 3–4 minutes per side, rotating every 3–4 minutes to achieve even char and internal cooking. Total grill time should be about 10–12 minutes depending on heat and piece size. Move skewers to indirect heat if outsides are charring too quickly before cooked through.

Check doneness

Check internal temperature of the largest piece: it should reach 165°F (74°C). Alternatively, cut a piece: juices should run clear and meat should be opaque with no pink center.

Baste and rest

During the last 1–2 minutes of grilling, brush the chicken with melted butter or ghee for gloss and flavor. Remove skewers from grill and let rest for 3–5 minutes to allow juices to redistribute.

Slide the 6 pieces off each skewer onto a serving platter. Garnish with chopped cilantro and serve with lemon wedges on the side so diners can squeeze fresh juice over the pieces. Serve hot with naan, rice, or salad as desired.