Chicken Malai Boti
Tender boneless chicken pieces marinated in cream, cheese, cashew and white pepper, then grilled until lightly browned. Mild, rich and juicy, with no red chilli.
Ingredients
Equipment: Oven with grill function (or charcoal grill/stovetop grill pan), 4–6 metal or soaked wooden skewers, blender or spice grinder, mixing bowl, baking tray with wire rack, meat thermometer (optional)
Method
Pat the chicken cubes dry with kitchen paper. Place them in a large bowl with the ginger-garlic paste, salt and lemon juice, and mix well.
Blend the soaked cashews, green chillies and 2 tablespoons of the yogurt to a smooth paste, adding a splash of water only if needed.
In a separate bowl, whisk the remaining yogurt with the cream, cream cheese, cashew paste, white pepper, cardamom, nutmeg, cornflour and 1 tablespoon of the oil until smooth and thick.
Pour the marinade over the chicken and coat every piece. Cover and refrigerate for at least 4 hours, or overnight for the best flavour and softness.
Take the chicken out of the fridge 30 minutes before cooking. If using wooden skewers, soak them in water for 30 minutes. Thread the chicken onto skewers, leaving a small gap between pieces so the heat reaches all sides.
Heat the oven grill to 230°C. Set a wire rack over a baking tray and lay the skewers on it, about 12 cm below the heat. For a charcoal grill, cook over medium coals with the lid open.
Grill for 8 minutes, then turn the skewers and brush lightly with the remaining oil or butter.
Grill for another 6–8 minutes, turning once more, until the chicken is lightly golden with a few brown flecks and reads 74°C in the thickest piece. The juices should run clear.
Rest the skewers for 3 minutes so the juices settle. Slide the chicken onto a platter, scatter with coriander and serve hot with lemon wedges.
Cooking tips
- Use thighs rather than breast for the juiciest result; if you use breast, cut the pieces slightly larger and pull them at 74°C so they do not dry out.
- Drain the yogurt through a cloth for 20 minutes if it is thin. A thick marinade clings to the chicken instead of dripping off and burning.
- Keep the grill hot but do not chase heavy char. The cream and cheese brown quickly, so watch the last few minutes closely.
- For a smoky finish, place a small steel bowl with a piece of glowing charcoal among the cooked chicken, drizzle the coal with a little oil, cover for 3 minutes, then remove the coal.
Substitutions
- Cream cheese can be replaced with grated mozzarella or 2 tablespoons of extra cream.
- No cashews: use 2 tablespoons of blanched almonds or 1 tablespoon of poppy seed paste (khus khus).
- Cooking cream can be replaced with a mix of 60 ml full-fat milk and 40 g softened butter, though the marinade will be less rich.
- Use a heavy frying pan or grill pan on the stove if you have no oven grill; cook over medium-high heat, turning often, for 14–16 minutes.
Serve with
"Serve with warm naan or roti, mint-coriander chutney and sliced onion with lemon. It also goes well with zeera rice or a simple cucumber and tomato salad."
Storage
Refrigerate cooked chicken in an airtight container for up to 2 days. Raw marinated chicken keeps in the fridge for up to 24 hours. Freeze cooked botis for up to 1 month.
Reheating
Warm covered in a 180°C oven for 8–10 minutes with a teaspoon of water or butter, until steaming hot throughout. Avoid long microwaving, which toughens the chicken.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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