Chicken Reshmi Boti is a rich, creamy and mildly spicy chicken dish inspired by the famous Pak Punjab Tikka House in Mochi Gate, Lahore. The restaurant prepares this delicious dish on a traditional tawa, while this homemade version is cooked in a karahi for convenience.
Boneless chicken is cooked with fried onions, yogurt, green chilies and fresh cream to create a smooth, flavourful gravy. Serve it hot with tandoori roti for an authentic Lahori-style meal.
Ingredients
Servings: 3–4
- Boneless chicken 500g (roughly chopped or thinly cubed)
- Onion medium 2 (sliced)
- Ginger garlic paste 1 tbsp
- Yogurt ½ cup
- Green chili 6-8
- Cream/malai ¼ cup
- Salt ½ tsp or to taste
- Freshly crushed black pepper ½ tsp
- Cumin powder ½ tsp
- Sokhi methi (fenugreek leaves) 1 tbsp
- Oil ½ cup
Instructions
1. Fry the onions: Heat oil in a pan over medium heat. Add sliced onions and cook until light pink. Remove the onions from the oil and let them cool slightly.
2. Prepare the yogurt paste: Add the fried onions, yogurt and green chilies to a blender. Blend until smooth and set aside.
3. Sauté the chicken: Add boneless chicken to the same oil and sauté until it changes colour and turns white.
4. Add the spices: Add ginger garlic paste, prepared yogurt mixture, salt, freshly crushed black pepper and cumin powder. Mix well to coat the chicken.
5. Cook the chicken: Cover the pan and cook over medium-low heat until the chicken becomes tender.
6. Add the cream: Remove the pan from the heat. Add fresh cream or malai and stir well until the oil begins to separate and the gravy becomes creamy.
7. Add final seasoning: Sprinkle dried fenugreek leaves (kasuri methi) and garam masala. Mix gently, cover the pan and let it cook on dum for 2 minutes.
8. Garnish and serve: Transfer the Chicken Reshmi Boti to a serving dish. Garnish with fresh cream and green chilies. Serve hot with tandoori roti.
Serving Suggestions
Serve Chicken Reshmi Boti hot with:
- Tandoori roti
- Butter naan
- Plain paratha
- Fresh onion rings and lemon wedges
Recipe Tip: For a richer restaurant-style taste, add fresh cream towards the end of cooking. Avoid overcooking the chicken to keep it soft and juicy.
Also Try Pakistani Chicken Tikka Recipe
