I know I complain a lot about the masala’s oomph factor missing in barbeque restaurants in Gora Land. My friends in Bradford will verify that too.
I am not the kind who marinates in misery; I am rather grill in glory in lazeez masala-type-person.
Hence, I started experimenting with masalas to make chicken malai boti just like back home.
The recipe is perfect for festivities that begin just around Eid time.
Otherwise, I make this dish a lot when I don’t know what to cook. Because this one is accepted, enjoyed, and devoured by everyone in the house. It turns out effortlessly delicious every time.
I like this recipe because you can marinate it and leave it in the freezer for some days. On a busy day, I take the chicken out of the freezer, bring it to room temperature, and cook. It requires a total of thirty minutes of cooking time.
What You Need to Make Chicken Malai Boti
- 1 kg boneless chicken cubes
- 2 tbsp ginger/garlic paste
- 2 tbsp green chili paste
- ½ tsp coriander powder
- ¼ tsp black pepper powder
- ½ tsp fennel seed powder
- ½ tsp white pepper powder
- 1 tsp salt
- 3-4 tbsp yoghurt
- 3-4 tbsp cream
- 3 tbsp mayonnaise
- 3 tbsp finely chopped coriander leaves
Method:
- In a bowl, mix the chicken with all the ingredients except for salt. Leave it to marinate for at least 4 hours; I recommend marinating overnight for better flavour.
- Next day, take it out of the refrigerator, mix the salt, and bring it to room temperature.
Barbeque
- If you are planning to barbeque it, thread the cubes into the skewers, and grill roughly for seven minutes each side.
- Coat the grilled side with oil and rotate to grill the other side.
- It would take hardly twenty minutes for both sides to cook evenly.
For Air Fryer
- Place the sheet on the air fryer.
- Spread the chicken on the sheet and brush some oil.
- At 180, cook for approximately twelve minutes.
- Transfer the chicken to a pot and place a burning coal in the pot. After sprinkling some oil on the burning coal, cover the pot instantly for the chicken to infuse in the coal steam.
In Frying Pan
- For days when you want to make chicken malai boti with less fuss, as I do, make it in a pan.
- Add some oil to the pan, and put all the chicken in the pan.
- Let it sit to get that golden brown char, then flip.
- On medium heat, cook both sides and get the char evenly. If undercooked, cook some more with the lid.
- Once done, put the burning charcoal in the pan and cover it.
- It would smell quite close to barbequed chicken malai boti, but the taste remains pretty close to grilled one.
Tip and Tricks
- If you want to go fancy, brush the boti with some melted butter and serve.
- Always serve with some raita and naan. I like chicken malai boti with naan compared to chapatis.
Parting Thoughts
I am sure you will love this recipe, and it will become a regular part of your ‘things to cook.’ Give it a try, and let me know if it works for you like it does for me.