Malai Boti is a personal favorite
Can I tell you a secret? I like Malai Boti better than Tikka! 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 have a great recipe that doesn’t use any boxed spice mixes, you can find it here. 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. This recipe is super simple and uses my favorite chutney in it’s marinade, mint chutney. I highly recommend you use it for this recipe. It stores great and you can use it mixed in yogurt, or in marinades like this one.
This Malai Boti is versatile and great for meal prep
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 with some fresh naan, which you can easily make at home. This is a great recipe to make at the start of the week for meal prep. I marinate a batch and keep it in my fridge and cook as needed for the next 2-3 days. The longer this sits in your fridge, the more tender it’ll becomes. The yogurt and cream helps with this. You can even cook this and store it, and reheat it as needed.
Give it BBQ flavor in your kitchen
You can cook this Malai Boti on the grill and it’s delicious, but what do you do when it’s snowing outside? I bake this in the oven and make this stove top as well. But I still want that delicious smoked flavor, which you can get by smoking this with a coal.
- 2 pounds boneless chicken cubed
- 2 tbsp mint chutney
- 2 tbsp heavy cream
- 2 tbsp yogurt
- 1 tsp cumin freshly ground
- 1 tsp coriander seeds freshly ground
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp kashmiri laal mirch or cayenne
- 1/2 tsp chili flakes
- 1 tbsp oil flavorless
For smoking the chicken
- 1 piece charcoal
- 1 tsp oil
- Preheat your oven to 400 F. Mix all the ingredients together and marinate for at least 30 minutes. You can marinate this for up to two days in your refridgerator.
- Drizzle the oil in a large baking dish. Add the chicken, making sure to leave space between each piece. COver your dish with foil and bake the chicken for 15 minutes, then uncovered for another 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.
- Please be extra careful for this part of the recipe. To smoke the chicken heat up the charcoal over a low flame on your stove till it’s red. Then carefully place it in a metal dish or on piece of foil in the center of the chicken. Drizzle with 1 tsp oil while it's still hot and immediately cover the dish. Leave for about 5 minutes. Then remove the coal and serve the chicken with naan, or use in paratha rolls.
Have you tried this fan favorite recipe?
Did you try this recipe? If you did, I’d love to hear how it turned out in the comments below!Add to favorites