Chicken boti kebab sandwich

Name: Chicken boti kebab sandwich
Cuisine: British
Ingredients: 4 garlic cloves; 2 " piece ginger, peeled; 3 tbsp. yogurt; 2 tbsp. oil; To taste, salt; 1 tsp. coriander powder; 1 tsp. chilli powder; 1 tsp. cumin powder; 1 tsp. Kashmiri chilli powder; 2 lb., chicken breasts, boneless, cubed; 1 onion, rings; 1 tbsp. sumac; As required, green chutney; As required, yogurt-mint chutney; 3-4 brioche hot dog buns, split; 1 cucumber, sliced

Sarvat Hanif @sarvathanif

Canada

I never thought Chicken Boti Kebab Sandwich could be so easy and tasty to make at home with simple spices and no ready-made masala. These chicken boti kebabs are infused with spices, flavoured with ginger and garlic, and marinated in yogurt to keep them moist and juicy.

Also known as chicken boti tikka, chicken boti kababs are simply bite-sized chicken cubes marinated with spices and threaded on wooden or metal skewers. You can barbecue it or simply cook it on the stove on a grill pan.

They don’t require any effort at all and you can transform them from an appetizer to a complete meal with a salad or simple Pilaf on the side.

Traditionally chicken boti kebabs are served with naan in Pakistan, I served them in a brioche hot dog bun with slathering of yogurt mint chutney, green chutney cucumber slices and sumac infused onion rings. (My camera was turned off and I could not record all the steps of the assembling. Do bear with me!)

Served it with extra yogurt-mint chutney and guava juice for weekend dinner.

Chicken Boti Kebab Sandwich is everything to love about kebab recipe. It tastes good and looks good too. You can freeze chicken boti kabab. They keep good for 1 month when stored right in freezer safe bags in the freezer.
Video recipe at: https://youtu.be/RwkFGp8EN3A

They don’t require any effort at all and you can transform them from an appetizer to a complete meal with a salad or simple Pilaf on the side.

Served it with extra yogurt-mint chutney and guava juice for weekend dinner.

Sarvat Hanif @sarvathanif

Canada

They don’t require any effort at all and you can transform them from an appetizer to a complete meal with a salad or simple Pilaf on the side.

Served it with extra yogurt-mint chutney and guava juice for weekend dinner.

They don’t require any effort at all and you can transform them from an appetizer to a complete meal with a salad or simple Pilaf on the side.

Served it with extra yogurt-mint chutney and guava juice for weekend dinner.

Saved

Ingredients

4garlic cloves
2" piece ginger, peeled
3 tbsp.yogurt
2 tbsp.oil
To taste, salt
1 tsp.coriander powder
1 tsp.chilli powder
1 tsp.cumin powder
1 tsp.Kashmiri chilli powder
2lb., chicken breasts, boneless, cubed
1onion, rings
1 tbsp.sumac
As required, green chutney
As required, yogurt-mint chutney
3-4brioche hot dog buns, split
1cucumber, sliced

Saved

Steps

1

Make paste of ginger and garlic with a mortar and pestle and transfer to a bowl.
2

Add yogurt, oil, salt, coriander powder, cumin powder,chilli powder and Kashmiri chilli powder to bowl and whisk to combine.
grate.
3

Add chicken and turn to coat. Cover and let sit at room temperature for 30 minutes.
4

Heat a grill pan and apply oil to grate the grills.
5

Grill chicken in bataches, turning once, until chicken is cooked through and charred in spots, 6–8 minutes. Transfer to a platter.
6

Spread yogurt-mint chutney on one cut side of buns and green chutney on the other side.
7

Stuff buns with chicken, cucumber slices, and reserved sumac onions.
8

Serve with extra chutneys.