Chicken Malai Tikka (Malai Boti)

Chicken Malai Tikka (Malai Boti)

Chicken Malai Tikka (Malai Boti)

chicken malai tikka (also known as malai boti). This popular Pakistani / Indian recipe is made using boneless chicken cubes that are marinated in yoghurt, cream, herbs and spices. Malai chicken tikka is a delicious recipe that’s perfect for a dinner party or a summer BBQ .

Chef Shireen Anwar Tawa chicken Recipe

Ingredients:

For the chicken:

1. 1 kg Boneless chicken breast cubed (boneless chicken thigh can be used as well)
2. Oil for grilling

Marinade Ingredients:

1. Green chilies – 3
2. Coriander leaves / cilantro – 4 tablespoons
3. White pepper powder – 1 teaspoon
4. Cumin powder – 1 tablespoon
5. Lemon juice – 2 tablespoon
6. Salt adjust to taste – 1 teaspoon
7. Black pepper powder – ½ teaspoon
8. Ginger garlic paste – 2 tablespoons
9. Meat tenderiser – see note 1 – 2 teaspoon
10. Chickpea flour, toasted (bhuna besan) – substitute with cornflour – 1 tablespoon
11. Cream – ½ cup
12. Yoghurt – ½ cup

Instructions:

• Place the boneless chicken cubes into a large bowl.
• Blend the green chilies and cilantro / coriander leaves into a paste, and set aside.
• Add all the marinade ingredients into the chicken bowl, including the green chili paste.
• Mix the chicken and marinade thoroughly.
• Let the chicken marinade in the paste for 4 – 6 hours, or overnight.
• If you don’t have time, then just marinate for 30 minutes.
• Once the chicken has been marinated, thread the chicken onto either wooden or metal
• skewers, and set on a platter or baking tray.
• If using wooden skewers, soak the skewers for at least 30 minutes in water, and then use.
• It’s also possible to skip the skewers, and cook the chicken directly.
• The malai tikka skewers can then be grilled as per your preferred cooking method.

For pan frying:

• Heat a grill pan or frying pan with oil, and then add the chicken skewers.
• Once the chicken has cooked from the bottom, turn it over.
• Cook on medium till the chicken is cooked through on all sides.
• This process will take about 10 – 12 minutes.
• If you are worried about the chicken remaining pink or uncooked from the inside, cover
• the frying pan with a lid for a few minutes.
• This will generate steam that will ensure that the chicken is cooked through completely.
  

  For baking:

• Use a pastry brush to baste the chicken with a little oil.
• Place the chicken skewers on a lined baking tray.
• Bake in a pre-heated oven at 180 C for around 15 – 20 minutes, till the chicken is
• cooked through and juices run clear.
• Halfway through baking, turn the skewers.

Using an air fryer:

• Malai chicken tikka can also be made in the air fryer, which is actually my preferred method.
• Use a pastry brush to baste the chicken with a little oil.
• Air fry the chicken skewers in an air fryer at 160 C for around 12 – 14 minutes till the chicken is cooked through.
• You can use a grilling tray accessory to get the grill marks on the skewers.
• Using a barbeque: One of the best ways to make malai tikka is over coal in a barbeque.
• That’s the way it’s made at restaurants.
  Put the marinated malai chicken tikka on skewers, and grill over a hot coal barbeque for
• around 10 minutes.
• Baste the chicken with a little oil, and turn the skewers to ensure the chicken is cooked through on all sides.
• Serve the malai chicken tikka with naan or paratha, along with green chutney and/or tamarind chutney.
• On the side you can serve a kachumber salad or sliced pickled onions.