Chicken Malai Boti
Chicken Malai Boti
 
Prepare time: 10 min
Cook: 20 min
Ready in: 30 min

Chicken Malai Boti

Chicken Malai Boti is an exceptionally delicious chicken-based dish that ends up being an extraordinary choice while arranging an evening of BBQ! This is the way to make it.

Chicken Malai Boti

About This Recipe

Chicken Malai Boti is an extremely delectable chicken-based dish that ends up being an extraordinary choice while arranging an evening of BBQ! I and my significant other love facilitating BBQ nights, it’s an extraordinary approach to reconnect with companions, make them astound discussions, and relish probably the most awesome luxuries.

While Achari Paneer Tikka is made the entire Summer BBQ parties, this time, not set in stone on taking a stab at a new thing and intriguing. Chicken Malai Boti impeccably fits into that arrangement. I had as of now bought new boneless chicken, hence, adjusting different elements for making this dish turn out very fast and simple.

With the reason to concede a sublime flavor to Chicken Malai Boti, I had marinated chicken not once yet two times. The primary marination was for the most part made of lemon squeeze and flavors and the subsequent one was loaded with the fresh cream, hung curd, and other rich fixings.

When the marination finished, I put away the chicken for 24 hours to ensure that it assimilates every one of the flavors and turns out delectable profoundly. When we were good to go to barbecue them and getting ready quite hot Chicken Malai Boti by barbecuing.

At long last, it was totally barbecued and savored with only grins. You could mess around with your companions too over Chicken Malai Boti. Try to peruse its formula and recreate it no matter what, get moving:

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Chicken Malai Boti

Chicken Malai Boti

Chicken Malai Boti is an exceptionally delicious chicken-based dish that ends up being an extraordinary choice while arranging an evening of BBQ! This is the way to make it.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Indian
Keyword: Chicken Malai Boti
Servings: 4 people
Calories: 481kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • 500 g Boneless chicken thighs
  • Oil for basting

For the first marination

  • 3 tablespoon Lemon juice
  • 1 teaspoon Salt
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste

For the second marination

  • 3 tablespoon Hung curd
  • 3 tablespoon Fresh cream
  • 1 teaspoon Green chili paste
  • ½ teaspoon Garam masala powder
  • 3 tablespoon Vegetable oil
  • ½ teaspoon White pepper powder
  • ½ teaspoon Roasted cumin powder
  • 2tablespoon Almond paste (Blanchthe almond, remove the skin and make a paste)
  • 2 tablespoon Processed cheese
  • 1 teaspoon Cornflour

Instructions

  • Cut the chicken into little shapes.
  • Tenderly pat the blocks with a kitchen towel to eliminate the additional dampness.
  • Blend the elements for the principal marination in a bowl.
  • Add chicken into it and cover the bowl with a stick film.
  • Refrigerate for 60 minutes.
  • Blend the elements for the second marination in another bowl.
  • Add the chicken alongside the main marinade in the subsequent marinade.
  • Cover the bowl and refrigerate the chicken for 20-24 hours.
  • String the chicken pieces into sticks.
  • Heat a barbecue container and barbecue the sticks from both sides until cooked.
  • Continue brushing with oil while barbecuing.

Nutrition

  • Calories: 481kcal | Carbohydrates: 7g | Protein: 24g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 145mg | Sodium: 822mg | Potassium: 331mg | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 4.8mg | Calcium: 121mg | Iron: 1.3mg

Ingredients

  • 500 g Boneless chicken thighs
  • Oil for basting

For the first marination

  • 3 tablespoon Lemon juice
  • 1 teaspoon Salt
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste

For the second marination

  • 3 tablespoon Hung curd
  • 3 tablespoon Fresh cream
  • 1 teaspoon Green chilli paste
  • ½ teaspoon Garam masala powder
  • 3 tablespoon Vegetable oil
  • ½ teaspoon White pepper powder
  • ½ teaspoon Roasted cumin powder
  • 2 tablespoon Almond paste (Blanch the almond, remove the skin and make a paste)
  • 2 tablespoon Processed cheese
  • 1 teaspoon Cornflour
Instructions
  1. Cut the chicken into little shapes.
  2. Tenderly pat the blocks with a kitchen towel to eliminate the additional dampness.
  3. Blend the elements for the principal marination in a bowl.
  4. Add chicken into it and cover the bowl with a stick film.
  5. Refrigerate for 60 minutes.
  6. Blend the elements for the second marination in another bowl.
  7. Add the chicken alongside the main marinade in the subsequent marinade.
  8. Cover the bowl and refrigerate the chicken for 20-24 hours.
  9. String the chicken pieces into sticks.
  10. Heat a barbecue container and barbecue the sticks from both the sides until cooked.
  11. Continue brushing with oil while barbecuing.
  12. You can likewise make this on the stove.
  13. Pre hotness the broiler to 200 degrees C.
  14. Organize the sticks on a baking sheet fixed with aluminum foil.
  15. Barbecue for 15-20 minutes on each side.
  16. Serve Chicken Malai Boti with Mint and Yogurt Dip and Onion Laccha.
Nutrition

Calories: 481kcal | Carbohydrates: 7g | Protein: 24g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 145mg | Sodium: 822mg | Potassium: 331mg | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 4.8mg | Calcium: 121mg | Iron: 1.3mg

Chicken Malai Boti
Chicken Malai Boti

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