Go Back

Afghani Boti (Creamy BBQ Chicken Bites)

Tender chicken pieces marinated in cream, yoghurt, and gentle spices — Afghani Boti is juicy, smoky, and absolutely irresistible.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 3 hours
Total Time 3 hours 35 minutes
Course BBQ & Grilled
Cuisine Pakistani
Servings 4 people
Calories 420 kcal

Ingredients
  

  • 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

Instructions
 

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).

Step 2: Cook the boti

    Option 1 – Grill or BBQ:

    • Skewer the chicken and grill over medium heat, brushing with butter or oil. Turn occasionally until golden and slightly charred.

    Option 2 – Oven:

    • Preheat oven to 200°C (fan 180°C). Bake chicken on a lined tray for 15–18 minutes. Broil for 2–3 minutes for a smoky finish.

    Option 3 – Pan-fry:

    • Heat oil or butter in a non-stick pan. Cook chicken on medium heat for 8–10 minutes, turning for even cooking.

    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.

    Notes

    • Use chicken thigh for best results — it stays juicy and soft.
    • Cheese and cream aren’t traditional, but they give that restaurant-style richness.
    • 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.