Malai Boti BBQ Restaurant Style
Directions
- 1Clean the chicken thoroughly.
- 2Clean the chicken thoroughly.
- 3Clean the chicken thoroughly.
- 4Wash the chicken with vinegar and 1 tablespoon of salt.
- 5Wash the chicken with vinegar and 1 tablespoon of salt.
- 6Wash the chicken with vinegar and 1 tablespoon of salt.
- 7Prepare garlic paste using a blender.
- 8Prepare garlic paste using a blender.
- 9Prepare garlic paste using a blender.
- 10Marinate the chicken with garlic paste, salt, meat tenderizer, ajwain, china salt, chicken powder, oil, white pepper, and black pepper.
- 11Marinate the chicken with garlic paste, salt, meat tenderizer, ajwain, china salt, chicken powder, oil, white pepper, and black pepper.
- 12Marinate the chicken with garlic paste, salt, meat tenderizer, ajwain, china salt, chicken powder, oil, white pepper, and black pepper.
- 13Add cream to the marinated chicken and mix well. Refrigerate for at least 4 hours.
- 14Add cream to the marinated chicken and mix well. Refrigerate for at least 4 hours.
- 15Add cream to the marinated chicken and mix well. Refrigerate for at least 4 hours.
- 16Prepare the grill with moderate heat.
- 17Prepare the grill with moderate heat.
- 18Prepare the grill with moderate heat.
- 19Skewer the marinated chicken pieces and grill for 7-8 minutes, turning occasionally until cooked through.
- 20Skewer the marinated chicken pieces and grill for 7-8 minutes, turning occasionally until cooked through.
- 21Skewer the marinated chicken pieces and grill for 7-8 minutes, turning occasionally until cooked through.
- 22Brush with oil during the last 1-2 minutes of grilling for added color and moisture.
- 23Brush with oil during the last 1-2 minutes of grilling for added color and moisture.
- 24Brush with oil during the last 1-2 minutes of grilling for added color and moisture.
Ingredients
- 5 kg Chicken Thigh Boti Cut
- 5 kg Chicken Thigh Boti Cut
- 5 kg Chicken Thigh Boti Cut
- 1.5 cups Vinegar
- 1.5 cups Vinegar
- 1.5 cups Vinegar
- 3 tablespoons Salt
- 3 tablespoons Salt
- 3 tablespoons Salt
- 3 heads Garlic
- 3 heads Garlic
- 3 heads Garlic
- 50 gms Salt
- 50 gms Salt
- 50 gms Salt
- 30 gms Meat Tenderizer or Kachri
- 30 gms Meat Tenderizer or Kachri
- 30 gms Meat Tenderizer or Kachri
- 30 gms Ajwain/Caraway Seeds
- 30 gms Ajwain/Caraway Seeds
- 30 gms Ajwain/Caraway Seeds
- 20 gms China Salt/ Ajinomoto
- 20 gms China Salt/ Ajinomoto
- 20 gms China Salt/ Ajinomoto
- 20 gms Chicken Powder
- 20 gms Chicken Powder
- 20 gms Chicken Powder
- 240 ml Oil
- 240 ml Oil
- 240 ml Oil
- 50 gms White Pepper
- 50 gms White Pepper
- 50 gms White Pepper
- 7 gms Black Pepper
- 7 gms Black Pepper
- 7 gms Black Pepper
- 600 ml Cream
- 600 ml Cream
- 600 ml Cream
Equipment
grillblender