Chicken Hari Boti Recipe
Chicken Hari Boti

Dish description

This recipe comes courtesy of the Indian Ocean Restaurant in Ashton and their Executive Chef Nahim Aslam

Chunky grilled or fried chicken marinated in a yogurt dressing flavoured with lemon and garlic and rolled in a blend of green leaves, fresh herbs and green chillies.

A delicious dish that can be served as an appetiser or starter or as a canape or snack.

This dish is ideal for parties.

Chicken Hari Boti Recipe
Chicken Hari Boti

How to Make Chicken Hari Boti

Chop the spring onions, coriander, mint, green pepper and green chillies.  Add to a blender with a bit of the lemon juice and oil and blend.  

Gradually add the rest of the lemon juice until the mixture has a thick gooey consistency.

Add the mixture and the chicken pieces into a large mixing bowl.  

Add the garlic/ginger paste, chilli powder, black pepper, yogurt, mayonnaise, garam masala and salt to taste.  Mix together well.

Leave to marinade in the fridge for a couple of hours. You can cook it right away but it is better if it has been left to rest for an hour or so.

Transfer to a hot frying pan and cook the chicken for around 5 minutes stirring frequently. Make sure the chicken is tender and cooked through.

You can also grill the chicken to cook it, turning frequently so it doesn’t burn.

Serve as a starter with pickles and chutnies or as part of a sharing platter.

For a similar dish but with less of a spicy kick, try their Irani Boti recipe.

Ingredients for Chicken Hari Boti

Adjust the batch size according to the number of guests

Chef spoon = 2.5 tablespoons

5kg chicken

1 x chef spoon garlic/ginger paste

2 x chef spoons yogurt

1 x chef spoon mayonnaise

2 x teaspoon garam masala

1 x teaspoon black pepper

60ml lemon juice

1 x teaspoon chilli powder

1/2 x bunch fresh coriander

1/2 x bunch fresh mint

75g green chillies

6 x spring onions

1/2 x small green pepper

pinch salt to taste

recipe links

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Find out more about the Indian Ocean Restaurant and their great menu

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