How to Make Nazaqati Boti Kebab at Home

Ingredients

• Appetiser
• Awadhi
• 45 Minutes
• 4 people
• 1 Kg Licious Goat Boneless meat
• 2 Medium onionsfinely chopped
• 1 tbsp Ginger Paste
• 2 tbsp raw papaya paste
• 4 tbsp white onion paste
• 2 tbsp desi ghee
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp garam masala
• 2 tbsp roasted chana dal powder
• 2 tbsp Yoghurt
• 1 tsp rose petal paste
• 2 tbsp coconutgrated
• tsp ½saffron
• tsp ½kewra
• 1 tsp ½poppy seeds paste
• 1 tsp cashew paste
• 1 tsp Almond Paste
• Salt as required
• Coriander leaves

Let’s cook

1. Here’s a step-by-step guide to making the best boti kebabs

2. In a large bowl, add mutton, chopped onion, white onion paste, ginger paste, raw papaya paste, yoghurt, coriander powder, chilli powder, garam masala, and salt.

3. Mix the ingredients properly using your hands and set them in the refrigerator to marinate for 2 hours.

4. Heat a deep pan and add 1 tbsp ghee followed by cardamoms and cloves. 

5. Add the marinated meat with little water and roasted chana dal powder. Stir properly on a medium flame for 3 minutes and cover the lid. Cook for 15 minutes or till the mutton is cooked.

6. Remove the lid after the mutton is cooked. 

7. Add the cashew and almond paste along with rose petal paste, poppy seeds paste, and coconut. Mix them well and roast for another 10 minutes.

8. Add saffron and kewra mixed in little water, stir properly and immediately close the lid.

9. Turn off the flame and garnish with fried onions and coriander leaves.

10. Serve hot with naan, chapatti, steamed rice, pulao, and more.