Malai Boti

  • 16 Jun - 22 Jun, 2018
  • Mag The Weekly
  • Cookery


· 500gm chicken, boneless cubes

· 2tbsp thick yogurt

· 4tbsp fresh cream

· 2 green chillies

· 4tbsp coriander, chopped

· 1tsp black pepper powder

· ½ tsp white pepper

· ½ tsp red chilli powder

· A pinch of turmeric powder

· 1tsp cumin powder

· ½ tsp coriander powder

· ¼ tsp garam masala

· Salt to taste

· 1 lemon, squeezed

· 1tsp garlic paste

· 1tsp ginger paste

· 2tbsp oil/melted butter

· 1tsp corn flour


Clean, cut and dry the chicken. Add salt, half of the lemon juice, half of the ginger and garlic pastes and red chilli powder. Mix well and refrigerate for an hour. Grind green chillies with coriander, do not use any water for grinding; you can use the remaining lemon juice to grind the paste. Add this paste to all the remaining ingredients and mix well. Add the marinated chicken into this mixture, combine well and refrigerate again for four hours or preferably overnight. Thread the chicken pieces on skewers (soak the wooden skewers for 30 minutes, if using, to prevent them from burning). Turn on your oven's grill/broiler to 200°C and grill for about 10-12 minutes per side. Turn the skewers over once the chicken begins to change colour. You can brush it with some melted butter midway. You can even grill on a charcoal grill instead. Alternatively, you can shallow fry the skewered chicken on a pan on both sides until cooked through. Once done (if grilling in the oven or pan-frying them), smoke the skewers to give them a lovely BBQ taste. Serve hot with chutney and pita bread.