Chicken Malai Boti
Directions
- 1Take 500 grams of chicken thigh pieces. Avoid using chicken breast as it is dry and lacks flavor.
- 2Take 500 grams of chicken thigh pieces. Avoid using chicken breast as it is dry and lacks flavor.
- 3Take 500 grams of chicken thigh pieces. Avoid using chicken breast as it is dry and lacks flavor.
- 4In a pan, add 1.5 tablespoons of fresh ginger garlic paste and 1 teaspoon of chopped green chilies.
- 5In a pan, add 1.5 tablespoons of fresh ginger garlic paste and 1 teaspoon of chopped green chilies.
- 6In a pan, add 1.5 tablespoons of fresh ginger garlic paste and 1 teaspoon of chopped green chilies.
- 7Add 1.5 cups of water and a pinch of salt to the pan.
- 8Add 1.5 cups of water and a pinch of salt to the pan.
- 9Add 1.5 cups of water and a pinch of salt to the pan.
- 10Bring to a boil, then add the chicken pieces. Cover the pan, reduce the flame to medium and let the chicken cook until it is tender and juicy, Do not overcook, maintain moisture.
- 11Bring to a boil, then add the chicken pieces. Cover the pan, reduce the flame to medium and let the chicken cook until it is tender and juicy, Do not overcook, maintain moisture.
- 12Bring to a boil, then add the chicken pieces. Cover the pan, reduce the flame to medium and let the chicken cook until it is tender and juicy, Do not overcook, maintain moisture.
- 13Remove the chicken from the pan and set it aside to cool.
- 14Remove the chicken from the pan and set it aside to cool.
- 15Remove the chicken from the pan and set it aside to cool.
- 16In a bowl, mix the cooked chicken with 2 tablespoons of thick yogurt, 1.5 tablespoons of cream, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.
- 17In a bowl, mix the cooked chicken with 2 tablespoons of thick yogurt, 1.5 tablespoons of cream, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.
- 18In a bowl, mix the cooked chicken with 2 tablespoons of thick yogurt, 1.5 tablespoons of cream, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.
- 19Mix gently with gloved hands to avoid breaking the chicken pieces.
- 20Mix gently with gloved hands to avoid breaking the chicken pieces.
- 21Mix gently with gloved hands to avoid breaking the chicken pieces.
- 22Let the mixture rest for at least an hour to allow the flavors to meld.
- 23Let the mixture rest for at least an hour to allow the flavors to meld.
- 24Let the mixture rest for at least an hour to allow the flavors to meld.
- 25Thread the marinated chicken onto skewers.
- 26Thread the marinated chicken onto skewers.
- 27Thread the marinated chicken onto skewers.
- 28Grill the chicken over a gas flame, using a grill grate to prevent direct contact with the flame. Lightly char the chicken, creating a smoky flavor. Do not overcook.
- 29Grill the chicken over a gas flame, using a grill grate to prevent direct contact with the flame. Lightly char the chicken, creating a smoky flavor. Do not overcook.
- 30Grill the chicken over a gas flame, using a grill grate to prevent direct contact with the flame. Lightly char the chicken, creating a smoky flavor. Do not overcook.
Ingredients
- 500 grams chicken thigh pieces
- 500 grams chicken thigh pieces
- 500 grams chicken thigh pieces
- 1.5 tablespoons ginger garlic paste
- 1.5 tablespoons ginger garlic paste
- 1.5 tablespoons ginger garlic paste
- 1 teaspoon chopped green chilies
- 1 teaspoon chopped green chilies
- 1 teaspoon chopped green chilies
- 1.5 cups water
- 1.5 cups water
- 1.5 cups water
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- 2 tablespoons thick yogurt
- 2 tablespoons thick yogurt
- 2 tablespoons thick yogurt
- 1.5 tablespoons cream
- 1.5 tablespoons cream
- 1.5 tablespoons cream
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon black pepper
- 0.5 teaspoon black pepper
Equipment
knifebowlpanspatulalemon juicerskewers