Boti Kebab

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Submitted: April 29, 2014
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: 30-40 mins
Servings: 4-6 | 100 kcal

Boti Kebab is a very popular Awadhi dish; very rich in flavours and can be enjoyed with butter naan.

Required ingredients

  • 300 g boneless mutton cut in half inch bits
  • 200 g kidney and liver cut in half inch bits
  • 2 medium onions finely sliced
  • 1 bay leaf
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tbsp chopped coriander leaves
  • Salt to taste
  • Oil for deep frying onions
  • 3 tbsp oil
  • Grated ginger and chopped green chillies, to garnish

For onion paste

  • 1 medium onion
  • 12-15 garlic cloves
  • 1 inch ginger piece

For kaju paste

  • 2 tbsp kaju (cashew nut)
  • 1 tsp khas khas (poppy seeds)
  • 1 tbsp desiccated coconut

Directions & How to

  • Fry the sliced onions in oil till golden. Strain on a kitchen towel and refrigerate it  till required.
  • For onion paste grind together all the ingredients in a smooth paste using as little water as possible. Keep aside.
  • For kaju paste lightly dry roast all ingredients on a tawa or pan and then grind into a smooth paste by adding a little water.
  • Heat oil in a pressure cooker and add bay leaf; sauté for few seconds.
  • Now add onion paste and fry till light brown in colour.
  • Add the mutton, liver and kidney pieces and sauté well for couple of minutes.
  • Now add the chilli, coriander and garam masala powder, fried onions and stir well to mix.
  • Add 1 cup of water and cook for 20 -25 minutes till mutton is completely cooked.
  • When the pressure cools itself add coriander leaves and kaju paste and cook on high heat for 4-5 minutes till oil floats on top.
  • Garnish with ginger and green chillies and serve with your favourite Indian bread.

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