Chicken Malai Boti (Murgh Malai Tikka)
These super tender and succulent boneless chicken skewers are so easy and luscious. The creamy marinade ensures they melt in the mouth. Prep them in advance and they will be ready in only 20 minutes!
Ingredients
- 500 g (1.1 lb) boneless and skinless chicken breasts or thighs cut in 4cm (1.5") cubes
- 3-4 green chilies
- 3 tablespoon lemon juice
- ¼ cup yogurt
- ¼ cup cooking cream aka single cream
- 1 teaspoon cracked black pepper
- 1 ½ teaspoon white pepper
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 2 tablespoon fresh coriander
- 3 tablespoon cooking oil
Green Chutney (optional)
- ½ cup fresh mint leaves
- ¼ cup fresh coriander with tender stems
- 1 green chili
- ¼ teaspoon black salt
- ½ teaspoon cumin powder
- 2 tablespoon lemon juice
- 1-2 tablespoon yogurt
Instructions
- In a mini blender, make a paste of green chilies, fresh coriander, lemon juice and a tablespoon of yogurt from the same. You can also add the ginger and garlic in the same blender instead of grating it separately.
- Add this green paste to the chicken along with with cracked black pepper, white pepper, cumin powder, coriander powder, salt, ginger, garlic, yogurt and heavy cream.
- Mix everything together and leave the chicken to marinate overnight.
- Let the chicken come to room temperature so that it cooks better. Then thread the chicken onto skewers. I used four 25 cm (~10") long skewers.
- Add oil to a griddle and let it heat up. Alternatively, you can also cook the chicken skewers on an outdoor grill or bake in an oven.
- Place your skewers on the griddle and fry them on medium heat. Using a brush, baste with the leftover marinade for maximum flavour.
- Turn the skewer when one side is cooked. Cover the pan for 3-4 minutes giving the chicken the chance to cook from inside. Give the chicken colour on all sides and cook for a total of 15-18 minutes. You can check with a meat thermometer, if it says 75°C (165°F), the chicken is ready.
- Blitz all the green chutney ingredients together. This chutney is not mandatory to serve with this malai boti. It is your personal preference.
- Place the malai tikka skewers on a plate and serve with the mint and coriander chutney.
Video
Notes
- You won't get the same creamy, tender chicken unless you marinate it for 12 hours. But if you are on a time crunch please do give at least an hour for everything to gel together.
- To save time, you can skip putting chicken pieces on the skewer and directly add the meat to the pan and cook.
- For a barbecue aroma, you can also smoke the malai tikka with charcoal.
- If you are cooking the chicken on a grill or in an oven, make sure you soak the skewers in water beforehand or they will burn.
- To bake, place the malai boti skewers in a single layer on a baking tray. Spritz with cooking oil and bake in a pre-heated oven for 12-15 minutes at 220°C (425°F) until cooked through. Flip the skewers half way.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 8gProtein: 28gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 99mgSodium: 1040mgPotassium: 595mgFiber: 3gSugar: 3gVitamin A: 542IUVitamin C: 17mgCalcium: 72mgIron: 2mg
Tried this recipe?Let us know how it was!
