Chicken tikka boti with chapati and mint yogurt chutney

Name: Chicken tikka boti with chapati and mint yogurt chutney
Prep time: 5 min
Cook time: 12 min
Yield: 1
Cuisine: Pakistani
Ingredients: 235 g boneless chicken breast, 3 cm cubes (235 g chicken boneless); 2 tbsp plain yogurt (30 g dahi loose); 2 tsp tikka masala (8 g tikka masala packet); 1 tsp juice (5 g lemon); 1 large clove (4 g garlic); 1 tsp grated (4 g ginger); 1 level tsp (measured, not poured) (4.5 g cooking oil)

Big cubes of chicken breast in a tangy tikka marinade, charred hard in a hot pan and steamed juicy under a lid, with a hot chapati, mint yogurt chutney and lemony onion rings.

Protein 55 gCarbs 9 gFat 13 g

Makes 1 · Weekend 5 min · On the day 12 min · Raw pack

Jump to recipe Watch the video

Video: Balochi Chicken Tikka Boti Recipe By Food Fusion (Eid Special) — Food Fusion

The video’s version isn’t the same as ours; follow the amounts below for the numbers above.

Ingredients

235 g boneless chicken breast, 3 cm cubes 235 g

2 tbsp plain yogurt · dahi loose 30 g

2 tsp tikka masala 8 g

1 tsp juice · lemon 5 g

1 large clove · garlic 4 g

1 tsp grated · ginger 4 g

1 level tsp (measured, not poured) · cooking oil 4.5 g

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Method

Saturday night: in its own bowl mix the 235 g raw chicken cubes (weighed first) with the yogurt, tikka masala, lemon, garlic and ginger; bag flat and freeze.
On the day: heat the pan on high 2 min with the oil; add the cubes in one layer.
Cook 3 min without moving until charred, turn, 3 min more.
Lower the heat, lid on 3-4 min until firm and white inside; roll and cook the chapati meanwhile.
Optional, adds 8 min: heat a small piece of charcoal on the flame until red, open a window, set it in a small steel bowl in the pan, 2 drops of oil on the coal, lid on 2 min.
Serve with the chapati, mint yogurt chutney, onion rings and lemon.

Freeze & reheat

Freeze: Raw marinated cubes, flat bag. Label: 'SAT - DINNER - Tikka boti 235 g (RAW) - pan 10 min, lid on - made Sat __/__'
Thaw & reheat: Fridge Friday night; cook fully from fridge-cold.
Keeps: Raw marinated: freezer 2 months, fridge 1 day after thawing

Why it tastes good: A hot, dry char plus the optional charcoal smoke gives the barbecue taste restaurants get from basting with ghee.

Nutrition, per portion