Chicken Malai Boti

• Gluten free

• Meat

  • 500 g Chicken thighs, boneless

• Produce

  • 1 Powder tsp Chilli, red

• Refrigerated

  • 3 tbsp Hung curd

• Condiments

  • 1 Almond paste
  • 1 tsp Chilli paste, green
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Cornflour
  • 1/2 powder tsp Garam masala
  • 1 tsp Salt
  • 1/2 powder tsp White pepper

• Oils & Vinegars

  • 1 Oil
  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 powder tsp Cumin, Roasted

• Dairy

  • 3 tbsp Cream, Fresh
  • 2 tbsp Processed cheese

Found on whiskaffair.com

Description

Ingredients

• Ingredients
• Boneless chicken thighs - 500 g
• Oil for basting
• For the first marination
• Lemon juice - 3 tbsp
• Salt - 1 tsp
• Red Chilli Powder - 1 tsp
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• For the second marination
• Hung curd - 3 tbsp
• Fresh cream - 3 tbsp
• Green chilli paste - 1 tsp
• Garam masala powder - ½ tsp
• Vegetable oil - 3 tbsp
• White pepper powder - ½ tsp
• Roasted cumin powder - ½ tsp
• Almond paste - 2 tbsp ( Blanch the almond, remove the skin and make a paste )
• Processed cheese - 2 tbsp
• Cornflour - 1 tsp

Directions

• Cut the chicken into small cubes.
• Gently pat the cubes with a kitchen towel to remove the extra moisture.
• Mix the ingredients for the first marination in a bowl.
• Add chicken into it and cover the bowl with a cling film.
• Refrigerate for an hour.
• Mix the ingredients for the second marination in another bowl.
• Add the chicken along with the first marinade in the second marinade.
• Cover the bowl and refrigerate the chicken for 20-24 hours.
• Thread the chicken pieces into skewers.
• Heat a grill pan and grill the skewers from both the sides until browned.
• Keep brushing with oil while grilling.
• You can also make this in oven.
• Pre heat the oven to 200 degrees C.
• Arrange the skewers on a baking sheet lined with aluminium foil.
• Grill for 15-20 minutes on each side.
• Serve Chicken Malai Boti with Mint and Yogurt Dip and Onion Laccha.