This is one of the most famous Pakistani Grilling delicacies. Chunks of chicken tenders marinated in aromatic spice blend and rich creamy ingredients. Traditionally these are skewered and cooked over a charcoal grill but I have transformed the conventional recipe to a more doable-home kitchen-stir fry version. It is way better than what you all have had so far.
You can adjust the spices as per your liking. All it requires is a good 2 hour marination time.
I have used a piece of charcoal to smoke my dish. If you wish to prepare it in the traditional manner, you may skewer the chicken pieces and grill them over a bed of charcoal.
Chicken Malai Boti Fry
2017-03-11 19:22:46
Serves 4
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Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
Ingredients
- 500 grams boneless chicken pieces
MARINADE
- 1-1/2 tablespoons ginger garlic paste
- 2 tablespoons green chilli paste
- 1/2 cup yogurt
- 1/2 cup cream
- 1-1/2 tablespoons cream cheese spread
- 1 tablespoon Chinese salt
- 1-1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon meat tenderiser
- 1 tablespoon freshly roasted ground cumin
- 1/2 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 3 tablespoon ghee
TO FRY
- 1/3 cup ghee
- 3 tablespoons cream to add towards the end
- A piece of ignited coal
Instructions
- Mix all the ingredients for marinade in a large bowl with the chicken chunks and let rest for 2 hours
- Heat ghee in a wok and add marinated chicken. Cover and cook for 20 minutes till the water runs dry. Quickly stir fry till the ghee separates.
- Finally add in some cream and place a small metal bowl in the wok. Put an ignited coal in the bowl and pour oil on it. Quickly cover with a lid and let smoke for 2 minutes.
My Secret Bakes-Nazeeha Khan http://mysecretbakes.com/
Supar se b upar
Boht zabardast
Thanx Nazia