Malai chicken kebab, Malai chicken boti

How to make Malai chicken boti

Malai chicken boti also known as chicken malai kebab are mild spicy and creamy textured aromatic chicken nuggets.

Chicken boti originated during mughal rule. Use of nuts and fat rich ingredients were the specific signs of mughalai cuisine. Many variations of kebab were invented at that time. This chicken malai kebab was different from other by creamy and melt in mouth impression.

Perfect  Chicken malai boti should be mildly spicy, creamy and juicy. Traditionally they are cooked on very high temperature in tandoor. But making it in home-oven is not a very tedious process.

I have tried this recipe many times at home and every time it comes out as a star recipe.
I have tried to keep the recipe as simple as possible. Preparing the marination, first marination , second marination and bake. Let’s go through the recipe in detail.

Ingredients

300 grams bone less chicken, cleaned and cut into cubes
2 tablespoon thick yoghurt
1 tablespoon fresh coriander leaves, chopped
1 teaspoon mint sauce or 2 teaspoon mint leaves
1/2 teaspoon black pepper powder
2 pinch nutmeg powder
1/2 teaspoon red chilli powder
2 tablespoon cashew nuts, soaked for 15 minutes in water
1 tablespoon almonds, soaked for 15 minutes in water
1 teaspoon ginger paste
1 teaspoon mince garlic ( I used garlic powder )
1 teaspoon lemon juice
salt or to taste
4 tablespoon cream cheese

Step by step chicken malai boti recipe

Step 1. Marinate preparation – Soak ingredients, cashew nuts and almond in water for 15 min.
Put grated ginger, nutmeg powder, black pepper, salt, red chili powder, minced garlic (I skipped because I have used garlic powder) and coriander leaves in a mixer and whizz it till it gets smooth. Then add soaked nut and whizz it again. Then add yogurt, lemon juice and mint sauce in the same mixer jar and whizz till the mixture becomes smooth.

Step 2. 1st Marination – For the chicken, I have cleaned and cut it into cubes. Then dry it with kitchen towels because chicken should be free from any moisture before the marination. (to increase its ability to absorb marinades.)

Add the marinade mixture over the chicken cubes. Give it a 2 minute massage.

Step 3. I forgot to add minced garlic in the marination mixture so I used garlic powder. Now the first marination is complete and keep the chicken in refrigerator, covered with cling film.

Step 4. 2nd Marination – Add cream cheese to marinade and give it a 2 minutes massage. I used cream cheese in this malai boti recipe because first it reduces the number of ingredients, second the creaminess that comes from it gives best outcome as far as I tried. I had used cream and cheese separately earlier but it was not this much good. So will recommend to use cream cheese.
Cover the chicken marinade with clinge film and keep in refrigerator for minimum 2 hour but 4 to 5 hours marination works best.

Step 5. How to bake chicken malai boti in oven – Before arranging chicken on skewers (if you are going to use wooden skewers for chicken pieces in oven, put skewers in water so that they don’t catch fire in oven), let’s do arrangement for baking it.
So take a baking tray, line with aluminum foil. Then place wire rack on it such that it has space from the aluminium foil,which collects dripping. This is how malai boti will cook evenly.

After 2 hours take out the marinade and start weaving the boti on skewers. Bake for 15 minutes.Keep in mind that malai boti should around 3 inch far from the heat wire which is at under the roof of oven.
Keep an eye and if needed turn the sides of chicken pieces to avoid burn. I didn’t need to change the sides, they were cooked evenly. Take out and brush with ghee all sides. Garnish with veggies you like and serve.

Recipe card – Malai Chicken Boti

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Chicken malai Boti, Malai boti | Malai chicken kebab

Prep Time

2 hrs 30 mins

Cook Time

15 mins

Total Time

2 hrs 45 mins

 

Chicken malai boti also known as chicken malai kebab, are mild spicy and creamy textured aromatic chicken nuggets. Chicken malai boti originated during mughal rule. Use of nuts and fat rich ingredients were the specific signs of mughalai cuisine.

Course: Snack, Starters

Cuisine: Indian, Mughlai

Servings: 2 servings

Author: Rachna's Kitchen

Ingredients

• 300 grams bone less chicken cleaned and cut into cubes
• 2 tablespoon thick yoghurt
• 1 tablespoon fresh coriander leaves chopped
• 1 teaspoon mint sauce or 2 teaspoon mint leaves
• 1/2 teaspoon black pepper powder
• 2 pinch nutmeg powder
• 1/2 teaspoon red chilli powder
• 2 tablespoon cashew nuts soaked for 15 minutes in water
• 1 tablespoon almonds soaked for 15 minutes in water
• 1 teaspoon ginger paste
• 1 teaspoon mince garlic I used garlic powder
• 1 teaspoon lemon juice
• salt or to taste
• 4 tablespoon cream cheese

Instructions

1. Marinate preparation
2. Soak ingredients, cashew nuts and almond in water for 15 min.
3. Put grated ginger, nutmeg powder, black pepper, salt, red chili powder, minced garlic (I skipped because I have used garlic powder) and coriander leaves in a mixer and whizz it till it gets smooth. Then add soaked nut and whizz it again. Then add yogurt, lemon juice and mint sauce in the same mixer jar and whizz till the mixture becomes smooth.
4. 1st Marination
5. For the chicken, I have cleaned and cut it into cubes. Then dry it with kitchen towels because chicken should be free from any moisture before the marination. (to increase its ability to absorb marinades.)
6. Add the marinade mixture over the chicken cubes. Give it a 2 minute massage.
7. I forgot to add minced garlic in the marination mixture so I used garlic powder. Now the first marination is complete and keep the chicken in refrigerator, covered with cling film.
8. 2nd Marination
9. Add cream cheese to marinade and give it a 2 minutes massage. I used cream cheese in this malai boti recipe because first it reduces the number of ingredients, second the creaminess that comes from it gives best outcome as far as I tried. I had used cream and cheese separately earlier but it was not this much good. So will recommend to use cream cheese.
10. Cover the chicken marinade with clinge film and keep in refrigerator for minimum 2 hour but 4 to 5 hours marination works best.
11. How to bake chicken malai boti in oven
12. Before arranging chicken on skewers (if you are going to use wooden skewers for chicken pieces in oven, put skewers in water so that they don't catch fire in oven), let's do arrangement for baking it.
13. So take a baking tray, line with aluminum foil. Then place wire rack on it such that it has space from the aluminium foil,which collects dripping. This is how malai boti will cook evenly.
14. After 2 hours take out the marinade and start weaving the boti on skewers. Bake for 15 minutes.Keep in mind that malai boti should around 3 inch far from the heat wire which is at under the roof of oven.
15. Keep an eye and if needed turn the sides of chicken pieces to avoid burn. I didn't need to change the sides, they were cooked evenly. Take out and brush with ghee all sides. Garnish with veggies you like and serve.

If you are looking for some chicken recipes, you may like these

1. Authentic chicken korma

2. Chicken vindaloo

3. Indian butter chicken