Main Dishes/ Snacks/ Starters

Chicken Malai Boti (Tikka)

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!

Chicken Malai Boti

Print Recipe
Serves: 6 Cooking Time: 20 mins

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)

Instructions

1

Wash and drain the chicken in a colander and then transfer into a deep bowl.

2

Place all the other ingredients in a small chopper or blender and blitz until a fine paste is formed.

3

Pour the paste over the chicken, mix well and marinate for 3 hours or overnight.

4

Thread the chicken onto wooden skewers or toothpicks and keep on a flat plate.

5

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.

6

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.

7

Serve the Chicken Malai Boti with salad and chutneys as a starter or in wraps or rolls.

Notes

If there are no wooden skewers or toothpicks to hand, gently place the chicken pieces on the heated griddle/frying pan keeping them spaced out. Keep turning until browned all over