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Chicken Malai Boti


Chunks of chicken are marinated in zesty mint sauce along with other spices and cream for a rich, melt-in-the mouth texture. This recipe is perfect for grilling in summer. Alternatively, you can also pan-fry on stovetop or bake in oven. These succulent pieces of chicken go so well with parathas, wraps or rice.


A Pakistani BBQ delicacy, Chicken Malai Boti is so flavourful and tender. To enjoy it to the fullest you heat up your charcoal grill this summer. But like me if you don't have one or the weather does not permit then you can still savour this dish by cooking it up hassle-free on your stovetop or in the oven. You can also skip skewering the chicken pieces and simply stir-fry in your pan. My favourite way to have them is in a paratha roll with a drizzle of imli (tarmaind) chutney and some onion slices. Mmm-hmm!

INGREDIENTS

  • 500g boneless chicken (cut in cubes)
  • 3 green chilies
  • 1/4 cup mint leaves
  • 1/4 cup fresh coriander
  • 2-3 tbsp lemon juice
  • 2 tbsp yogurt
  • 4 tbsp cream,
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp red chili powder
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 3/4 tsp or to taste salt
  • 2 tsp ginger garlic paste

DIRECTIONS

  1. Blend together mint, coriander, lemon juice and green chilies.
  2. Add this paste to the chicken along with black pepper, white pepper, cumin powder, coriander powder, salt, red chili powder, ginger garlic paste, yogurt and heavy cream.
  3. Mix everything together and marinate the chicken for at least 1 hour. Overnight is best though.
  4. Thread the chicken into skewers.
  5. Cook the skewers on an outdoor grill, stovetop or oven.
  6. For cooking on stovetop, add 2 tbsp of oil to your pan and place your skewers on it. Fry them on all sides on medium heat.
  7. For a bbq aroma, you can also smoke the chicken with charcoal.
  8. Serve with lemon wedges!

NOTE

  • If you are using wooden skewers remember to soak them in water at least 30 mins prior to grilling or baking otherwise they might burn. You don't need to soak the skewers if you are cooking on a stovetop.
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