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Hariyali boti kebabs are simply little chunks or boti of Chicken good in a green or hara spice bend. This kebab is similar to other kebab recipes that I have made like the Hara kebab or the Pahadi Kebab. Coriander and Mint are ground up together with green chilli, ginger and garlic and other spices and is used to marinate delicate chunks of meat. The marinade is finished off with some dried fenugreek, yogurt & mustard oil.


I made these kebabs to take to a cottage that are owned by some friends. They absolutely LOVE food and these kebabs did not disappoint. Although it’s beast cooked over coal or in a tandoor, you can also use your BBQ or the oven. You could also just pan fry it.

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Hariyali Boti Kebab


  • 2 lbs cubed Chicken thigh meat
  • Juice of 1.5 Limes
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • Salt
  • 1 inch piece Ginger, chopped
  • 4 – 5 cloves Garlic
  • 2 tbsps green Chillies sliced
  • 10 peppercorns
  • 1 tsp red Chilli powder
  • 1 tsp Garam Masala
  • 1 tsp Turmeric powder
  • ¼ cup fresh Mint leaves
  • 2 cups fresh Coriander, stems & leaves
  • ¼ - ½ cup water
  • 1 tsp Kasuri methi or dry Fenugreek
  • 2 tbsps hung Yogurt
  • 1 tbsp Mustard Oil


  1. Marinate the chicken with the juice of ½ a lime and the ginger and garlic paste. Also add salt to taste and leave for an hour
  2. In a food processor add the rest of the lime juice, the ginger and garlic, the green chillies, mint and about ½ cup of the Coriander and blend
  3. Add some water to help it along
  4. Add the pepper, some salt and the rest of the coriander
  5. Also add the dry spices and blend
  6. Pour this marinade over the chicken and mix well
  7. Add the kasuri methi or dry fenugreek, the yogurt and the oil
  8. Mix well, skewer and cook on a hot grill