Chicken Malai Boti
This Chicken Malai Boti is a favorite, made with boneless bite-sized pieces of chicken marinated in creamy yogurt marinade then grilled or pan-fried for a mouth-watering chicken dish.
Ingredients
- 2 Chicken breasts approx 500 gms make, cut into 1 ½ inch pieces
- 2 tablespoons white vinegar
- 1/2 teaspoon Salt to taste
- 3-5 Green chillis adjust to taste
- 1 ½ inch Ginger pieces
- 2 cloves Garlic optional optional
- 50 grams Cashews
- 1 tablespoon Roasted cumin seeds
- 1/2 teaspoon Fennel seeds
- ½ teaspoon Green Cardamom powder
- ½ teaspoon White Pepper
- 2 tablespoons Greek yoghurt or hung curd
- 2 tablespoons Heavy cream or fresh cream
To finish
- 2 pieces charcoal see charcoal smoke instructions
Instructions
Prep the chicken
- Clean chicken, and cut into 1 ½ inch pieces, and add to a large bowl with vinegar & salt. Mix well, wash off the vinegar. Transfer chicken to a sieve or colander to drain out the excess water.
Prepare the marinade
- Soften cashews in boiling water or the microwave. And strain. Stovetop: Place cashews in a small pot, cover with water, bring to boil, and boil for 10 minutes. Strain the cashews. Microwave: Place cashews in a microwave-safe bowl, cover with water, and microwave on high for 2-3 minutes. Cool, and strain cashews.
- Grind all the whole spices, ginger and garlic, green chili, and cashews to make a thick paste. Add a little milk if needed.
- To a large bowl, add the chicken with the spice paste, yogurt and cream. Coat the chicken thoroughly.
- Set aside for at least 2 hours, or overnight in the refrigerator.
Cook the Chicken Malai Boti
- If the chicken is in the fridge, remove it from the refrigerator a few hours before you plan to cook so that it has time to come to room temperature.
- Cook the chicken on a grill, griddle or cast iron pan.
- You can either thread pieces of chicken onto skewers or leave as cubed chicken.
- Heat your griddle pan/skillet to medium heat. Brush the griddle or pan with oil/butter or ghee and transfer chicken to the pre-heated pan or griddle.
- Cook on each side for 5-7 minutes.
Optional - Charcoal Smoke the Chicken
- Place the cooked chicken onto a pan with a tight fitting lid with a small piece of foil.
- Carefully, heat the charcoal on the stove until it turns red, and immediately place the charcoal in the pan onto the foil. Pour a one half teaspoon of oil on the charcoal and it will start smoking heavily.
- Cover the pan immediately and let the chicken smoke for about five minutes. The chicken will get a smoky flavour just like a tandoor oven.
- Garnish with sliced onions, and serve with naan or paratha along with your favorite chutneys and sauces.