Ingredients:
For the Marinade:
- 500g boneless chicken (cut into cubes)
- 1 cup thick yogurt
- 2 tablespoons heavy cream
- 2 tablespoons ginger-garlic paste
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander (for garnish)
- Lemon wedges (for serving)
Instructions:
- Prepare the Marinade:
- In a large bowl, combine yogurt, heavy cream, ginger-garlic paste, lemon juice, vegetable oil, garam masala, cumin powder, coriander powder, red chili powder, and salt. Mix well until smooth.
- Marinate the Chicken:
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours (or overnight for best results).
- Skewering:
- If using wooden skewers, soak them in water for about 30 minutes to prevent burning. Thread the marinated chicken onto the skewers.
- Cooking:
- You can either grill, bake, or pan-fry the skewers:
- Grilling: Preheat the grill and cook the skewers for about 10-15 minutes, turning occasionally until the chicken is cooked through and has grill marks.
- Baking: Preheat the oven to 200°C (400°F) and bake for about 20-25 minutes, turning halfway.
- Pan-frying: Heat a little oil in a pan and cook the skewers on medium heat until the chicken is cooked through.
- Serve:
- Garnish with fresh coriander and serve with lemon wedges, naan, or rice.
Enjoy your delicious Malai Boti!