At first glance, Chicken Boti Masala may look like just another spicy grilled chicken dish. But one bite in, and the flavor tells a deeper story—of slow marination, the punch of mustard oil, and a smoky finish layered with peppery warmth.
The recipe, beloved in many South Asian homes, is a marriage of fire-cooked chicken and a rustic masala that holds just enough moisture to make every bite linger. It’s hearty, it’s bold, and it’s made for sharing.
What Makes It Different?
Unlike tikka or kebabs, Boti Masala begins with the same principle—boneless chicken leg pieces marinated in a blend of yogurt, spices, and oil—but ends somewhere different: tossed in a quick-cooked peppery gravy that coats rather than drowns.
“It’s a crowd-pleaser,” says 34-year-old Sharmin Nahar, a home cook from Dhanmondi who swears by the dish for weekend gatherings. “People think it’s complicated, but it’s mostly about timing and patience.”
She begins with the chicken: about one kilogram of leg meat, cut into cubes. A mix of ginger and garlic paste goes in first, followed by fried onions, green chili paste, turmeric, coriander, cumin, and tandoori masala. A dash of mustard oil gives the marinade its signature bite, while a bit of yogurt tenderizes the meat.
“It’s important to let it sit,” she says. “At least five hours, sometimes overnight. The longer it rests, the deeper the flavor.”
Grill First, Sauce Later
Once marinated, the chicken is skewered—metal or soaked bamboo, either will do—and grilled over a hot tawa or in an oven. The idea is not to overcook, but to achieve a gentle char on all sides. A red-brown crust is what you’re aiming for.
While the grilled meat rests, the masala comes together. In a pan, cubed onions and capsicum are sautéed with whole green chilies. Black pepper and a spoonful or two of barbecue sauce are added—not too much, just enough to coat. The grilled chicken joins the party last, tossed for a final few minutes over high heat.
The result? Not saucy, not dry—just right.
Best Way to Serve
This dish shines with soft paratha or flaky naan, though a simple jeera rice works just as well. The balance of smoke, spice, and tang plays nicely with something plain on the side.
As a garnish, Sharmin prefers nothing fancy. “Just a slice of lemon and some raw onion. That’s it.”
Why It Works
What sets this recipe apart is the layering. Each phase builds on the last: marination locks in depth, grilling brings texture, and the last-minute toss in masala ties it all together. It’s a dish that doesn’t need much introduction once it’s on the table.
So next time you’re craving something spicy but not stew-like, heavy but not oily—Chicken Boti Masala might be worth the extra prep. A bit smoky, a bit tangy, always satisfying.
