Ingredients:
– 500 grams boneless chicken, cut into cubes
– 1 cup plain yogurt
– 2 tablespoons ginger-garlic paste
– 2 tablespoons fresh lemon juice
– 2 tablespoons melted butter
– 2 tablespoons oil
– 2 tablespoons chopped coriander leaves
– 1 tablespoon red chili powder
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– Salt to taste
– Skewers for grilling
For the marinade:
1. In a large mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, melted butter, red chili powder, ground cumin, ground coriander, turmeric powder, garam masala, and salt. Mix well to form a smooth marinade.
2. Add the chicken cubes to the marinade and coat them evenly. Make sure all the chicken pieces are well-coated. Marinate for at least 2 hours, or overnight in the refrigerator for best results.
Grilling the Chicken:
1. Preheat your grill to medium-high heat. If using an oven, preheat it to 200°C (400°F) and line a baking sheet with aluminum foil.
2. Thread the marinated chicken cubes onto skewers, leaving a little space between each piece.
3. Brush the grill grates or the prepared baking sheet with oil to prevent sticking.
4. Place the skewers on the grill or baking sheet and cook for about 12-15 minutes, turning them occasionally, until the chicken is cooked through and nicely browned. If using an oven, cook for about 20-25 minutes, or until cooked.
5. Once the chicken is cooked, remove it from the grill or oven and let it rest for a few minutes.
Serve:
Garnish the Chicken Malayee Boti with freshly chopped coriander leaves and serve hot with naan bread, roti, or rice. It pairs well with mint chutney or raita (yogurt sauce) as a side dip.
Enjoy your delicious Chicken Malayee Boti!
