Chicken malai boti

Step 1/3

• 250 g chicken
• ½ tsp salt
• ½ tbsp lemon juice

• large bowl
• small bowl

Cut chicken breast into cubes or strips. Add the chicken, salt, and lemon to a bowl, mix well, and set aside for approx. 10 min.

Step 2/3

• 7½ almonds
• 1 tbsp yogurt
• 1 tbsp cream
• 1 green chili peppers
• ½ clove garlic
• 5 g ginger
• ½ tsp white pepper
• ½ tsp chili powder
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp garam masala

• small pot
• food processor

Blanch almonds in boiling water for approx. 5 min., then peel. Add blanched almonds, yogurt, cream, green chili peppers, garlic, ginger, white pepper, chili powder, ground cumin, coriander, and garam masala to a blender and puree to a smooth paste. Add paste to the bowl with chicken and let marinate in the fridge for approx. 3 hrs.

Step 3/3

• 1 tbsp vegetable oil
• parathas for serving

• frying pan
• metal skewers

Add vegetable oil to a frying pan over medium heat, and fry chicken until cooked through. Alternatively, you can thread the chicken onto skewers and fry them on all sides. Serve warm with parathas. Enjoy!

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