Pairs well with Malai Boti with Olper’s Cream
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Malai Boti with Olper’s Cream
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Soft, smoky, and soaked in creamy flavour. Malai Boti with Olper’s Cream is a creamy goodness BBQ dish on skewers.
00:20:00 total
Serves 5
medium
Meat Main Course
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Ingredients
- Olper’s cream - 0.5 cup (½ cup)
- Green chilli paste - 2 tbsp (2 tablespoons)
- Ginger garlic paste - 1.5 tbsp (1½ tablespoons)
- Raw papaya paste - 1 tbsp (1 tablespoon)
- White pepper powder - 1 tsp (1 teaspoon)
- Chicken powder - 1 tbsp (1 tablespoon)
- Black pepper crushed - 1 tsp (1 teaspoon)
- Himalayan pink salt - 1.5 tsp (1½ teaspoons or to taste)
- Cardamom powder - 0.5 tsp (½ teaspoon)
- Desiccated coconut - 1.5 tbsp (1½ tablespoons)
- Lemon juice - 3 tbsp (3 tablespoons)
- Cornflour - 2 tbsp (2 tablespoons)
- Boneless chicken cubes (thighs) - 400 g (400 grams)
- Boneless chicken cubes (fillet) - 600 g (600 grams)
- Ghee (clarified butter), melted - 1.5 tbsp (1½ tablespoons)
Instructions
- Prepare marinade: In a bowl, add cream, green chilli paste, ginger garlic paste, raw papaya paste, white pepper powder, chicken powder, crushed black pepper, pink salt, cardamom powder, desiccated coconut, and lemon juice. Mix well.
- Add cornflour: Add cornflour to the mixture and mix well.
- Marinate chicken: Add boneless chicken cubes (thighs and fillet) to the marinade and mix thoroughly. Add melted ghee and mix again. Cover with cling film and marinate for 30 minutes.
- Prepare skewers: Thread the marinated chicken pieces onto metal skewers, making about 5 skewers.
- Grill chicken: Place the skewers on a hot charcoal BBQ grill and cook from all sides until done, brushing oil in between.
- Serve: Serve the grilled Malai Boti with salad and chutney.
