Afghani Boti (Creamy BBQ Chicken Bites)
Tender chicken pieces marinated in cream, yoghurt, and gentle spices — Afghani Boti is juicy, smoky, and absolutely irresistible.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Marination Time 3 hours hrs
Total Time 3 hours hrs 35 minutes mins
Course BBQ & Grilled
Cuisine Pakistani
Servings 4 people
Calories 420 kcal
- 500 grams boneless chicken (thigh or breast, cut into cubes)
- 1/2 cup thick yoghurt
- 3 tbsp fresh cream
- 1 tbsp lemon juice
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp oil or melted ghee (for marination)
- 1 tbsp grated cheese (optional but enhances richness)
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1/2 tsp garam masala
- Salt to taste
- 1 tsp cornflour or gram flour (helps bind)
- Butter or oil (for brushing)
- Optional: charcoal for smokiness
Step 1: Marinate the chicken
In a bowl, mix yoghurt, cream, lemon juice, ginger, garlic, cheese, oil, spices, and cornflour.
Add chicken cubes and mix thoroughly until fully coated.
Cover and refrigerate for at least 3 hours (overnight for best results).
Optional Step: Charcoal Smoke
Heat a piece of charcoal until red hot. Place a foil cup in the dish, set the charcoal inside, drizzle with ghee, and cover for 1–2 minutes for a smoky flavour.
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Use chicken thigh for best results — it stays juicy and soft.
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Cheese and cream aren’t traditional, but they give that restaurant-style richness.
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Don’t overcook — Afghani Boti should stay tender and juicy, not dry.
Q: Is Afghani Boti spicy?
Not at all. It’s very mild, making it great for kids or those who avoid heat.
Q: Can I skip the cream or cheese?
Yes, but the texture will be a little less rich. You can increase yoghurt slightly as a substitute.
Q: Can I make this in advance?
Definitely. Marinate a day ahead or even freeze the marinated chicken for later.
Q: What do I serve it with?
Naan, mint chutney, fresh salad, or even stuffed into parathas or wraps.