Boneless Chicken Boti

Place the chicken cubes in a bowl and dry them to eliminate as much moisture as possible. Add ginger, garlic, chili, and yogurt to the chicken cubes and mix thoroughly. Set aside.

Combine the remaining dry spices, lemon juice, and ghee or butter in a bowl and add to the chicken. Mix everything together. Marinate the chicken for at least 40 minutes at room temperature. Start timing after the yogurt is applied to the chicken in step 1. For optimal results, marinate the chicken cubes overnight in the fridge.

Thread the chicken onto wooden skewers, leaving a small gap between each piece for easier cooking.

Preheat the oven to 400 F. Bake in the oven for 25-30 minutes. Turn after 10 minutes and baste with oil or ghee. Turn again after another 10 minutes and baste with oil or ghee.

Broil for 7 minutes until lightly charred. Replace the butter paper if it gets burned.

To grill on the stove, cook on a tawa or grill pan for 5 minutes covered on low heat, then turn and continue to cook covered for another 3 minutes.

Remove the lid and increase to medium-high heat. Baste ghee on both sides. Cook for 3-4 minutes until charred, flipping as needed.

Serve immediately, or optionally smoke for 2 minutes with red hot charcoal and a drizzle of oil before serving.