Chicken Malai Boti

Ingredients

• 800 g boneless chicken thighs, cut into 3 cm cubes
• 1 tbsp ginger-garlic paste
• 1½ tsp salt, or to taste
• 1 tbsp lemon juice
• ½ cup thick plain yogurt, drained of extra whey
• 100 ml fresh cream (malai) or full-fat cooking cream
• 50 g cream cheese or grated processed cheddar
• 30 g raw cashews, soaked in hot water for 15 minutes and drained
• 3 green chillies, roughly chopped
• 1 tsp white pepper powder
• ½ tsp green cardamom powder
• ¼ tsp freshly grated nutmeg
• 1 tbsp cornflour
• 2 tbsp oil or melted butter, half for the marinade and half for basting
• 2 tbsp fresh coriander, finely chopped, for garnish
• 1 lemon, cut into wedges, to serve

Instructions

1. 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.
2. Blend the soaked cashews, green chillies and 2 tablespoons of the yogurt to a smooth paste, adding a splash of water only if needed.
3. 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.
4. 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.
5. 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.
6. 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.
7. Grill for 8 minutes, then turn the skewers and brush lightly with the remaining oil or butter.
8. 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.
9. 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.

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.