Easy Chicken Tikka Boti Recipe

Name: Easy Chicken Tikka Boti Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 2 lb boneless chicken ((see notes)); 1 tbsp ginger; 1 tbsp garlic; 2 tbsp cooking oil; 1 lemon; 1 tbsp vinegar; 1 tsp beetroot powder ((see notes)); 1 tsp salt; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp red chili powder; 1 tsp Kashmiri chili powder; 1 tsp amchur powder; 1/4 tsp turmeric powder

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This Easy Chicken Tikka Boti Recipe is a quick and delicious Pakistani BBQ dish that requires only 15 minutes of prep time, 30 minutes of marination time, and 15 minutes of cooking time.

Chicken tikka boti served with onions, chutney, and naan.

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This recipe is a quintessential example of Pakistani barbecue. Tender, smoky, bite-sized pieces of chicken, referred to as 'boti', are seasoned with a simple spice blend and grilled to perfection.

Pakistani barbecue recipes, such as grilled tandoori lamb chops, Bihari kebab, chicken malai tikka, and hariyali (green) chicken tikka, are popular and delicious.

However, this chicken tikka boti, along with its red meat equivalent, beef boti kebab, is perhaps the most well-known and easiest of all these Pakistani recipes.

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Why you'll love this recipe
Ingredient notes
Substitutions & variations
Step-by-step instructions
Expert Tips
Recipe FAQS
More barbecue recipes
Easy Chicken Tikka Boti Recipe

Why you'll love this recipe

Easy-to-source ingredients: All the ingredients, including the spices, are available at most supermarkets and on Amazon.
Cooks in under 30 minutes: Once marinated, the chicken is so simple and quick to cook that it's a great recipe to have on hand for busy nights and entertaining.
Versatile cooking methods: While traditionally cooked on a grill, this chicken tikka boti recipe works beautifully in the oven, on a grill pan, or in the air fryer.
Great meal prep option: Marinate and store the chicken in batches in your freezer for up to 3 months. Thaw completely in the refrigerator and cook as needed. I also love doing this with my Chicken Shawarma Bowl recipe.

Ingredient notes

Ingredients for a Pakistani grilled chicken recipe.

Chicken: Use boneless chicken tenderloins or thigh meat and cut into uniform 1.5-inch cubes.
Ginger: For best results, prepare fresh ginger paste; alternatively, use store-bought ginger paste for convenience.
Garlic: Fresh is always better, but feel free to use a store-bought paste if that's more convenient.
Lemon: Lemon juice adds flavor and helps tenderize the meat through its acidity.
Vinegar: When mixed with lemon juice, it further tenderizes the meat and adds depth of flavor to the recipe.
Cooking Oil: Adding a high-smoke-point oil to the marinade helps keep the chicken juicy and succulent during cooking.
Beet Root Powder: This is optional, but it will give the chicken boti kabab a restaurant finish.
Spice blend: A simple mixture of salt, two types of red chili powders, cumin, coriander, turmeric, and tangy amchur powder is all this chicken tikka boti recipe requires.

Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.

Substitutions & variations

Repurpose the leftovers: Transform the leftover boti into an easy chicken tikka masala recipe, add it to a salad, like my Thai chicken salad with mango, or use it to make pizza rolls.
Make it spicier: Add finely chopped green chilies to the marinade or increase the red chili powder for an extra kick of heat.
Use a different protein: This marinade works beautifully with lamb, beef, or even paneer for a vegetarian version.
Air fry the chicken boti: One of my favorite ways to cook this recipe, air fry the chicken boti at 350℉ for 10-15 minutes (the time will vary a little according to the air fryer model)
Cook on a grill pan: Use soaked wooden skewers instead of metal skewers to cook the chicken boti in a grill pan on your stovetop. Heat a grill pan over medium-high heat, and cook the chicken pieces for 12-15 minutes, turning them frequently to ensure even cooking.
Bake in the oven: Preheat the oven to 450°F (230°C). Place the marinated chicken on a wire rack over a baking sheet and cook for 15-20 minutes, turning once halfway through.

Step-by-step instructions

Chicken tenderloin being cut up into pieces.

Step 1: Cut each chicken tenderloin into 1.5-inch pieces.

Step 2: Mix all ingredients to prepare the marinade.

chicken pieces being mixed with a marinade.

Step 3: Toss the cut chicken in the marinade and refrigerate for at least 30 minutes for optimal results.

Step 4: After 30 minutes, thread the chicken on skewers.

Step 5: Preheat your grill to 500°F and place the skewers on the grill. Sear for 5 minutes on both sides, reduce the temperature to 350°F, cover, and continue cooking.

A thermometer being used to check the temperature of meat on a grill.

Step 6: Cook covered at 350°F until the chicken has a nice char on the outside and registers an internal temperature of 165°F (74°C) on a thermometer. Remove the chicken pieces and serve with cilantro mint chutney, tamarind dipping sauce, kachumber salad, and Pakistani street-style air fryer corn.

Expert Tips

Bring to room temperature: Remove the marinated chicken from the refrigerator 30 minutes before cooking to ensure even cooking.
Preheat your grill properly: Whether using a barbecue grill, grill pan, or oven, ensure it's properly preheated to achieve the perfect sear and char.
Baste for extra flavor: Brush the meat with any remaining marinade or melted butter during cooking to add additional flavor and prevent it from drying out.
Let it rest: Allow the cooked chicken to rest for 5 minutes before serving, allowing the juices to redistribute.
If cooking indoors, use a piece of charcoal to smoke the meat: Place the cooked chicken boti in a pot, and place a small dipping bowl in the center. Place a well-heated piece of charcoal in the bowl and pour a few tablespoons of cooking oil over it. Cover the pot as soon as the coal starts to smoke and keep it covered for 5 minutes. After 5 minutes, remove the bowl and discard the oil and coal. Keep the pot covered until it's time to serve the chicken.

Recipe FAQS

How can I store my leftovers?

The chicken can be stored in the fridge for up to 4 days. If you wish to try freezing your boti, a maximum of 3 months is recommended.

What's the best way to reheat leftovers?

Reheat covered in a 350°F oven for 8-10 minutes, steam in a pot on the stove with a splash of water at low heat, or use a microwave to reheat the chicken.