Pakistani
Chicken Boti Tawa (Pan-Seared Tikka Boti)
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Chicken Boti Tawa (Pan-Seared Tikka Boti) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cut the chicken into large cubes and mix them with the yogurt, ginger garlic paste, both chili powders, cumin, coriander powder, black pepper, salt and half the lemon juice.
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Leave the boti to marinate at least 30 minutes in the fridge, or overnight if you are cooking on a weeknight and can prepare it the evening before.
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Heat the oil in a heavy tawa or frying pan until it is very hot, then lay the boti out in a single layer without crowding the pan.
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Sear 4 minutes without moving them so a proper crust forms, then turn and cook 4 minutes on the other side.
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Lower the heat, add the butter and any marinade left in the bowl, and cook 5 minutes more until the chicken is done through and glazed.
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Sprinkle with garam masala, chaat masala, the rest of the lemon and coriander leaves. Serve with hot naan and raita.
Watch how to cook Chicken Boti Tawa (Pan-Seared Tikka Boti)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Chicken Boti Tawa (Pan-Seared Tikka Boti), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chicken Boti Tawa (Pan-Seared Tikka Boti) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 540 kcal
- Protein
- 38 g
- Carbs
- 3 g
- Fat
- 42 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 460 mg
- Saturated fat
- 7 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Chicken Boti Tawa (Pan-Seared Tikka Boti) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.