Chicken Malai Boti

RecipenKitchen Recipe 45 min · Serves 4 · Pakistani

Why make it 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.

You’ll need

Serves 4 800 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 dr… + 8 more in the full recipe

1 Step 1 of 9 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 Step 2 of 9 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 Step 3 of 9 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 Step 4 of 9 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 Step 5 of 9 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. The last 4 steps are in the full recipe.

Cook’s tip 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.

Chicken Malai Boti

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