This Chicken Malai Boti Recipe is the easiest and most delicious way to enjoy good weather and good company. The very name Malai Boti suggests creaminess of texture and the chicken morsels in this recipe actually melt in your mouth. It’s a less spicy and more royal version of the tikka tradition in this region.
Marination is very important for this recipe as it helps the chicken pieces absorb the flavours and keeps them tender while cooking. So if you have time, it’s better to marinate the chicken overnight. Yogurt, cream and almond paste give the chicken a luscious richness, and makes the recipe a fit starter for any formal occasion. My favourite way to eat them is with fresh salad and a drizzle of lemon juice.
2 tablespoons thick yogurt
2 tablespoons cream
4 cloves garlic
1/2 inch piece ginger
10 almonds, blanched
1/4 cup lemon juice
3 green chilli peppers
A small bunch coriander leaves
1 teaspoon salt
1 teaspoon red chilli powder
1 teaspoon white pepper
1 teaspoon cumin seeds
1 teaspoon coriander seeds
Butter or olive oil for greasing the pan or grill
This Is What You Do:
Add garlic, ginger, almonds, lemon juice, green chillies, coriander, salt, white pepper, cumin and coriander seeds to the processor. Blend into a smooth paste.
Add yogurt and cream to a big mixing bowl. Add the masala paste and mix thoroughly. Add the chicken cubes and marinate for at least one hour.
Heat an outdoor grill, indoor skillet grill or even a frying pan would do. Lightly grease your cooking surface with butter or olive oil. Thread the chicken cubes onto skewers or you can cook them just as is on the skillet or frying pan.
Remove the chicken from the marinade. Cook for 4-5 minutes or till chargrilled and nicely coloured on one side, flip and cook the other side. Keep brushing with butter, oil or the marinade to keep the bites moist.
Serve hot immediately with onion rings, tomatoes and lemon wedges. Can be rolled up in parathas or naans as well to make a more filling meal.