Recently my coworker and I have been eating at a place called Anmol, in Milwaukee. I have only been a few times now, but every time this places delivers in terms of great food. On a recent return, my coworker stated with excitement that he had stopped at one of the local ethnic grocery stores nearby Anmol, and decided to pick up a couple of the sandwich wraps for dinner. With enthusiasm, he said it was a must try, and hence why we decided to head back and try one of their wraps. They offer a handful of different ones, but the one I tried was called chicken boti roll in a paratha. Think of this as the Mexican burrito of Pakistan food. It’s the bomb, and I mean ultra delicious with just the right amount of heat. So what was a man to do" Well, head to the store to pick up some frozen paratha and knock out a chicken boti recipe.
Chicken Boti Recipe
The ingredients are simple and the flavor results are out of this world. Plus, the paratha, well I figure you will stock up on those as well.
10 boneless, skinless chicken thighs
1 cup of plain yogurt
1 lemon, juiced
1 tbsp garlic ginger paste
1 1/2 tsp chili flakes (more if you want it really spicy)
1/2 tsp cumin powder
1 1/2 tsp turmeric powder
1/2 tbsp salt, to taste
1/4 tsp cracked black pepper
1 tsp red food coloring, optional
roasted shallots, or red onions
paratha, warmed (optional but recommended for a sandwich)
Start by adding everything but the chicken, shallots, and paratha to a mixing bowl large enough to hold the chicken. Give this a good mix, then add in your chicken thighs. Massage the thighs into the mixture, covering all of the thighs in the marinade. Cover and place in the refrigerator, for 4 hours, or overnight (which I did).
The following day, or same for that matter, take the bowl out of the refrigerator, and set it on the counter, letting it come to room temperature.
Chicken Boti Ingredients
Fire up your grill, or preheat your oven to 375 degrees, It’s up to you.