Cook with Arthy shama: Boti kebab

Sunday, 20 April 2014

Boti kebab

Boti kebab, traditionally refers to chunks of mutton, marinated overnight with yoghurt and other spices. This, the next day was grilled to perfection. The name, boti is from sanskrit language which means, 'small chunks of meat'. The following recipe is adapted from Morphy richard's recipe guide, where both chicken and mutton were given sited, I proceeded with former one.

One interesting fact with the guide was that they used wine for basting the marinated pieces, in between their grilling period. I was very curious with this, and yes, used wine (first time in my blog :D ) for the same. I could foresee an sweet- sour taste from the wine. Minced onions gave an added sweet touch and with other spices, the dish appeared spicier too. Finally such an sweet-hot- sour combination brought out an mesmerizing yield and all thanks to my recipe guide.

Recipe source: Morphy Richard's Recipe guide.

Preparation time: 25 minutes
Marination time: 4 hours
Grilling time: 35-40 minutes
Serves: 4

Ingredients required:

250 gm of boneless chicken
1/4 cup of curd
2 tbspn of finely chopped onions
1/2 inch ginger
2 garlic pods
1/2 tsp garam masala
1/2 tsp degi mirch powder
1 tsp dhanya powder
2 slit green chillies
Few coriander leaves
Few mint leaves
1 tbspn tomato sauce
Salt, to taste
1 tbspn butter
2 tbspn red wine (optional)

Method:

Wash the chicken pieces completely and pat them dry using an tissue paper, keep aside.

Blend onions, ginger and garlic (without adding water) to an coarse paste. To an bowl, add this paste followed by curd, all spices, coriander and mint leaves, sauce and salt. Check the seasoning.

Add chicken pieces and mix with your hand.

Refrigerate this for an minimum of four hours. Pre-heat the oven to 130 degree celsius.

Wet the kebab/grill sticks. Thread the marinated pieces to grill sticks and add your butter. Grill them for about thirty to forty minutes and baste with red wine in between.