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 RecipeIngredients
- 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
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.
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