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
Serves 4
Print
Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
Ingredients
  1. 500 grams boneless chicken pieces
MARINADE
  1. 1-1/2 tablespoons ginger garlic paste
  2. 2 tablespoons green chilli paste
  3. 1/2 cup yogurt
  4. 1/2 cup cream
  5. 1-1/2 tablespoons cream cheese spread
  6. 1 tablespoon Chinese salt
  7. 1-1/2 teaspoons salt
  8. 1/2 teaspoon black pepper
  9. 1 tablespoon meat tenderiser
  10. 1 tablespoon freshly roasted ground cumin
  11. 1/2 teaspoon red chilli powder
  12. 1 teaspoon garam masala powder
  13. 3 tablespoon ghee
TO FRY
  1. 1/3 cup ghee
  2. 3 tablespoons cream to add towards the end
  3. A piece of ignited coal
Instructions
  1. Mix all the ingredients for marinade in a large bowl with the chicken chunks and let rest for 2 hours
  2. 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.
  3. 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/