This currently very trending recipe is called Chicken Malai Boti for a reason.
Malai translates into cream in Urdu, Hindi and Punjabi but is also a term used to explain something very soft, velvety and smooth, and boti is a small piece of meat. Hence the name Chicken Malai Boti! The botis will be so very soft and tender, they will just melt in the mouth.
Youtube is teeming with a variety of recipes but mine is from a restaurant I visited early 2020 in Nairobi, Kenya. Enjoy!
Ingredients
- 2 lb (1kg) boneless chicken cut into small cubes
- 2 tbs plain yoghurt
- 2 tbs double cream or 2 tbs full fat milk powder like Nido
- 2 tbs Olive or other oil
- 2 tsp crushed ginger
- 2 tsp crushed garlic
- 2 tsp salt
- 10 green chillies (adjust to taste)
- 2 tsp dry fenugreek leaves (optional)
- 2 tbs finely chopped fresh coriander
- 2 tbs almonds/almond powder/cashews
- 2 tsp lemon or lime juice
- 1 kiwifruit peeled or 1 tsp meat tenderizer (important to make it melt in the mouth)
Method
- Wash and drain the chicken in a colander and then transfer into a deep bowl.
- Place all the other ingredients in a small chopper or blender and blitz until a fine paste is formed.
- Pour the paste over the chicken, mix well and marinate for 3 hours or overnight.
- Thread the chicken onto wooden skewers or toothpicks and keep on a flat plate.
- Heat a griddle or large frying pan, drizzle with oil and gently lay the skewers an inch apart. You may need to cook them in two batches.
- Cook on low heat until one side is done and has turned brown, turn over, cook the other side until brown and then remove onto a serving platter. Repeat for the second batch if required.
- Serve the Chicken Malai Boti with salad and chutneys as a starter or in wraps or rolls.
