Chicken Malai Boti
Ingredients for marinade
- Boneless chicken 1 kg
- Oil 1/4 cup
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Green chili paste 2 teaspoons
- Red chili flakes 1 teaspoon
- Black pepper powder 1/4 teaspoon
- White pepper powder 3/4 teaspoon
- Roasted cumin + coriander mix 1 teaspoon
- Salt 1 teaspoon (or to taste)
- Yogurt 3 tablespoons
- Fresh cream 5 tablespoons
- Vinegar 1 teaspoon
- Lemon juice 2 tablespoons
- Coconut powder 1 + 1/2 teaspoons
Other ingredients:
- Skewers
- Capsicum
- Onions
Preparation
- Roast cumin and coriander and make a fine powder.
- Pound the chicken pieces to same thickness.
- Cut them into big chunks.
- Keep aside.
- Cut onions and capsicum in squares. Keep aside.
- In a bowl, add chicken pieces and all the marinade ingredients.
- Refrigerate overnight or if in a hurry like me, then 2 hours would also do.
- Take skewers. Put onion, then capsicum, then chicken pieces. Repeat the process.
- Add 3-4 tablespoons of oil to a grilling pan or regular frying pan just to coat it with the oil.
- Cook the chicken boti skewers on medium to high flame, Cooking them on low flame will release the moisture from the chicken and the resulting chicken will always be dry and rubbery.
- Serve hot with naan, salad and raita.
- Enjoy!
Chicken Malai Boti
Ingredients
- Boneless chicken 1 kg
- Oil 1/4 cup
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Green chili paste 2 teaspoons
- Red chili flakes 1 teaspoon
- Black pepper powder 1/4 teaspoon
- White pepper powder 3/4 teaspoon
- Roasted cumin + coriander mix 1 teaspoon
- Salt 1 teaspoon (or to taste)
- Yogurt 3 tablespoons
- Fresh cream 5 tablespoons
- Vinegar 1 teaspoon
- Lemon juice 2 tablespoons
- Coconut powder 1 + 1/2 teaspoons
Other ingredients
- Skewers
- Capsicum
- Onions
Instructions
- Roast cumin and coriander and make a fine powder.
- Pound the chicken pieces to same thickness.
- Cut them into big chunks.
- Keep aside.
- Cut onions and capsicum in squares. Keep aside.
- In a bowl, add chicken pieces and all the marinade ingredients.
- Refrigerate overnight or if in a hurry like me, then 2 hours would also do.
- Take skewers. Put onion, then capsicum, then chicken pieces. Repeat the process.
- Add 3-4 tablespoons of oil to a grilling pan or regular frying pan just to coat it with the oil.
- Cook the chicken boti skewers on medium to high flame, Cooking them on low flame will release the moisture from the chicken and the resulting chicken will always be dry and rubbery.
- Serve hot with naan, salad and raita.
- Enjoy!