Khatta Boti Kabab

Boneless mutton cubes marinated with masalas and raw mango puree, pressure cooked and then grilled. This is a Sanjeev Kapoor exclusive recipe.

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Khatta Boti Kabab
Main Ingredients Boneless mutton, Raw mango puree
Cuisine Indian
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 5-6 hour
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Khatta Boti Kabab

  • 500 grams Boneless mutton cut into 1 inch cubes
  • 4 tablespoons Raw mango puree
  • 1 teaspoon Dried mango powder
  • 2 tablespoons Unripe papaya paste
  • 2 tablespoons Ginger paste
  • 2 tablespoons Garlic paste
  • 1 teaspoon Green chilli paste
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Garam masala powder
  • to taste Salt
  • 1/4 cup Butter melted
  • for servin Onion lachcha
  • for servin Mint chutney


  1. Mix together raw mango puree, dried mango powder, papaya paste, ginger paste, garlic paste, green chilli paste, red chilli powder, garam masala powder and salt and apply this on the mutton cubes. Put them in a bowl and keep in a refrigerator to marinate for four to five hours.
  2. Pressure-cook the marinated mutton cubes with one cup of water till the pressure is released four times or till half done. Remove the lid when the pressure reduces and check if there is any liquid remaining. If yes, then cook till all the water evaporates. Remove from the pressure cooker and set aside.
  3. Heat a non-stick grill pan. Place the mutton cubes on it and grill till the mutton cubes are completely cooked. Baste with melted butter from time to time so that mutton does not dry out.
  4. Serve hot with onion lachcha and mint chutney.

Nutrition Info

Calories 1368
Carbohydrates 6.9
Protein 93.2
Fat 107.4
Other Fiber Iron-14.5mg