Malai Boti

Can I tell you a secret? I like Malai Boti better than Tikka!

Makai Boti pictures here as a topping on pizza

It felt so good to say it aloud 🙂 I feel like tikka has been done to death, not that I don’t love it. I just have something against tikka masala. Like please leave the bbq alone, no need to add a gravy to it. But Malai Boti is just so fresh. Maybe it’s the coriander that gives it it’s green color, or the cream that cools down the whole dish. Whatever it is, I love it. Here is my super simple recipe, using something we all have in abundance after Ramadan, green chutney.

Here’s what you’ll need:

2 pound boneless chicken, cut into 2 inch pieces

2 Tblspn hari chutney

2 Tblspn heavy cream

2 Tblspn yogurt

1 tsp freshly ground cumin

1 tsp freshly ground coriander seeds

1/2 tsp salt

1/2 black pepper

1/2 tsp chilli powder

1/2 tsp chilli flakes

coal for smoking

Preheat your oven to 375 F.

Mix all the ingredients together and marinate for at least 30 minutes, over night is fine too. I like making this in the oven, it’s just a worry free way to cook it, and it also keeps the chicken tender.

Place the chicken in a large greased oven proof dish, making sure to leave space between each piece. Bake for 15 minutes uncovered, then cover with foil and bake for another 10-15 minutes. If there is a lot of liquid left in the dish you can drain it, but usually when I make this there’s isn’t much left so I leave it in the dish.

To give it smoke heat up the charcoal over a low flame till it’s red. Then carefully place it in a metal dish or piece of foil in the center of the chicken. Drizzle with 1 tsp oil and immediately cover the dish. Leave for about 5-10 minutes. Then remove the coal and serve the chicken.

There are so many ways you can use this Malai Boti. I’ve used it on top of a delicious Pizza and also in Paratha Rolls . And I’ve also just eaten it straight out of dish with my hands, and with copious amounts of naan as well!

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